The course is divided into two macro thematic areas and has been designed to allow chefs and restaurateurs to enter into the veg world by offering suitable vegetarian and vegan menu items.
Theory:
This section offers an overview of the origins of vegan and vegetarian lifestyles, the proper definitions of both cuisines, permitted and prohibited ingredients, a proflie of potential new customers, and many helpful tips for creating easy yet delicious vegetarian and vegan menu selections.
Practice:
A chef from the Italian Vegetarian Association will give course participants the opportunity to witness the preparation of a vegan and vegetarian menu, including some basic compositions to help create high-quality vegetarian and vegan dishes.
Lessons
- Appetizer - Pumpkin and mixed legume hummus, puffed chickpeas and plum tomatoes in cooking oil (9:16)
- Capsule - Vegetable Broth (1:13)
- Aperitif - Mediterranean-flavored vegetable mix with plant-based mayonnaise (4:17)
- First course - Maltagliati made of chestnut flour, butter and sage with mushroom ragù (9:07)
- Main course - Baked Romanesco broccoli with vegetable béchamel sauce and chickpea hummus (5:34)
To access the course, you must register with your full name and e-mail address. Each time you log in, an e-mail will be sent to the e-mail address you provided during registration containing the OTP code needed to access your account.
The tax information required to issue an invoice will be requested via e-mail.
Upon completion of the course, a personal certificate of participation will be issued.