Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
La cheesecake di zucchine è un piatto freddo, semplice da preparare.
100 g of breadsticks or crackers
5 tablespoons of extra virgin olive oil
500 g of fresh ricotta
6 courgette flowers
Finely grind breadsticks or crackers, add 4 tablespoons of oil and mix together the two ingredients to make the base for cheesecake.
Cover the base of the openable round baking pan with bakery paper and crush the mixture with a spoon in order to obtain a solid base.
Let rest in the fridge for about 30 minutes.
Wash and mince basil. Mix basil and fresh ricotta and add a tablespoon of oil until you get a creamy mixture.
Pour ricotta on the cheesecake base and let it rest in the fridge for an hour.
Meanwhile, wash and clean courgettes and courgettes flowers. Cut courgettes and brown courgettes flower for some minutes.
Add courgettes flowers and courgettes and serve courgette cheesecake cold.
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Mint has many health benefits, but in food it’s often accompanied by artificial green colourings. Instead, Galatea has created a green mint ice cream in a completely natural way.
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The mad rush to fake food, like fake meat made with genetically-modified soy, ignores the importance of the diversity of our foods and culinary cultures. It’s a recipe to accelerate the destruction of the Planet and our health.