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 Molise Calcioni
Fried half-moons filled with a creamy smoked tofu and plant ricotta mixture. Rustic and irresistible.
Vegan Mussels on Toast (Molise Style)
A vegan seafood starter: toasted bread and Pleurotus mushroom 'mussels' with seaweed scent.
Vegan Abruzzo Arrosticini
The iconic skewers of Abruzzo in a 100% plant-based version. Grilled marinated seitan.
Vegan Pasta alla Norcina
Creamy, rich, and truffle-scented. The Umbrian tradition in a 100% plant-based version with cream and veg sausage.
Strangozzi al Tartufo
Rustic handmade thick spaghetti, coated in a precious black truffle and EVO oil sauce.
Vegan Picchiarelli alla Sangeminese
Rustic handmade thick spaghetti with a rich plant-based meat and mushroom ragout, San Gemini style.
Vegan Agnello Scottadito
Marinated seitan ribs grilled over high heat, crispy and rosemary-scented, just like the Umbrian tradition.
Vegan Torta al Testo with Sausage & Greens
The ancient Umbrian unleavened flatbread, stuffed with sautéed field greens and 100% plant-based sausage.
Vegan Umbrian Crostini
The classic 'black' Umbrian appetizer revisited. Rustic pâté of tempeh, sage, and capers on toasted unsalted bread.
Vegan Umbrian Pampepato
The Christmas sweet of Terni, rich in nuts and chocolate, honey-free but with agave syrup.
Umbrian Rocciata
An ancient twisted dessert resembling a coiled snake. Thin olive oil pastry filled with apples, nuts, and cocoa.
