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).
Intense flavor, crunchy texture. Garlic toast is a fragrant appetizer from Italian-American cuisine.
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
Pumpkin focaccia (flat bread)
A very soft focaccia (flat bread), ideal for an aperitif or a quick lunch. Taste and color of the pumpkin
Recipe: Easy Ingredients for 1 portion SPRING SALAD – 3 Asparagus – 3 Artichokes – a dozen Hop Sprouts