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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).


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


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.