The Archive of Taste
Explore our curated selection: a culinary journey from starters to desserts that collects and refines the best inspirations from the web, strictly plant-based.
Vegan Piedmontese Bunet
The black pudding of the Langhe: cocoa, amaretti, and caramel in a 100% plant-based embrace.
Vegan Truffle Tajarin
Very thin golden noodles, scented with turmeric and served with the king of Piedmontese woods.
Agnolotti del Plin Vegani
Small caskets of stuffed pasta with the characteristic 'pinch', with a rich and flavorful filling.
Bagna Caoda Vegana
The Piedmontese convivial ritual: hot garlic sauce with dipping raw and cooked vegetables.
Chickpea Macco
Ancient Sicilian cream of chickpeas and wild fennel, dense and velvety.
Carbonara Vegana
The creaminess of the Roman tradition revisited without eggs, with turmeric and smoked tofu.
Orecchiette with Turnip Tops
The symbol of Apulia: handmade fresh pasta and briefly blanched turnip tops.
Vegan Bolognese Ragu
The great Emilian classic, in a 100% plant-based version. Soy, soffritto, and slow cooking.
Tomato Bruschetta
The perfect starter: toasted 'cafone' bread, garlic, oil, and sun-ripened tomatoes.
Vegan Lemon Scaloppine
Soft seitan slices wrapped in a fragrant lemon and parsley cream.
Vegan Tiramisu
Layers of vegan ladyfingers soaked in coffee and plant-based mascarpone cream.
