THEORY
PRATICA
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Appetizer - Pumpkin and mixed legume hummus, puffed chickpeas and plum tomatoes in cooking oil (9:16)
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Capsule - Vegetable Broth (1:13)
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Aperitif - Mediterranean-flavored vegetable mix with plant-based mayonnaise (4:17)
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First course - Maltagliati made of chestnut flour, butter and sage with mushroom ragù (9:07)
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Main course - Baked Romanesco broccoli with vegetable béchamel sauce and chickpea hummus (5:34)
