Welcome to the CucinottoVeg!
My name is Ilaria, Vegan Cook and Pastry Chef.
I studied at the Sesto Sapore School earning my Diploma and becoming a Vegan Chef and then developed the art of Pastry making whilst attending Dieffe Academy “Accademia delle Professioni” and graduated as best of my class.
In the meantime I’ve attended various specialization courses including Raw Food, Spices, Wild herbs, Macrobiotic Food and, last but not least, a diploma at the “Corso Prima Stella” arranged by Cucina per L’Anima.
I also achieved my Diploma in Haute Cuisine at the Joia Academy in Milan founded by Pietro Leemann the owner of Joia Restaurant (One Michelin Star).
Appetizers
Pumpkin and pistachio pie with cauliflower fondue
A delicious and unexpected appetizer. The pumpkin pie matches perfectly with the creaminess of cauliflower fondue.
Girelle alla pizzaiola
A very simple recipe for a tasty appetizer
Garlic bread
Intense flavor, crunchy texture. Garlic toast is a fragrant appetizer from Italian-American cuisine.
Primi Piatti
Cream of carrots and mint soup
A simple, fast and tasty dish. Recipe: Easy Ingredients: – 4 Carrots – 1 Onion – 1 Potato
Spaghetti with bruscandoli (wild hop buds), avocado and clover flowers
Today I share a very tasty and simple recipe. Recipe: Easy x 6 PEOPLE – 500 gr. Spaghetti –
Vegan fresh pasta
Recipe: Easy Ingredients x 4 people – 300 gr. Durum wheat flour – 200 gr. water – Turmeric (half
Secondi Piatti
Pumpkin focaccia (flat bread)
A very soft focaccia (flat bread), ideal for an aperitif or a quick lunch. Taste and color of the pumpkin
Spring salad
Recipe: Easy Ingredients for 1 portion SPRING SALAD – 3 Asparagus – 3 Artichokes – a dozen Hop Sprouts
Dolci
Christmas cake
A soft, creamy and fragrant Christmas cake.
Pumpkin cupcakes
A tasty vegan cupcake.
Blueberries vegan cheesecake
A fresh dessert. A delicacy, easy to prepare, with an amazing result.