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.
Cream soup with carrots and cinnamon
Carrot cream soup is a very light dish with a sweet and delicate flavour suitable for all seasons.
Ingredients for 4 servings
500 g of carrots
200 g of potatoes
3 small leeks
3 laurel leaves
1 sprig of thyme
1 spoonful of powdered cinnamon
2 teaspoonful of brown whole sugar
extra virgin olive oil
Bring to a boil a litre of water in a big pot. Clean the carrots and potatoes, peel them and cut them into chunks. Clean and cut two leeks, tie laurel and thyme with a string. When the water is boiling, throw all vegetables, the bunch of herbs and a pinch of salt into it.
In the meantime, finely mince the remaining leek, put it into a pan with little olive oil and sautée it for a few seconds. Add a teaspoonful of sugar and caramelise it over low heat. When the vegetables are cooked, drain them, remove the bunch of herbs and add little olive oil. Blend in a food processor until creamy.
Season to taste with salt, add pepper and mix well. Pour the velvet sauce into the plates. Sprinkle with cinnamon, garnish with caramelised leek. Serve hot.
News and tips
It is possible to preserve the cream soup in a airtight container into the fridge for 2-3 days. It is a light main course with a sweet and delicate flavour, suitable for every season. To garnish it we have used the leek, but you can even mince and caramelise shallot in a pan with a teaspoonful of sugar and minced chives.
Pair with preferably ripe Gewürztraminer wine produced in the Alto Adige, to completely appreciate its scent of fig, cinnamon and clove. Serve at 10°C.
The world of cinema recognises the link between food choices and the climate crisis by offering vegan menus for awards season events, including at the most important of them all: the Oscars.
Let’s look at the reasons behind the growth of veganism in India, as a small yet vocal section of the population turns towards this diet and lifestyle in the largest milk producing country in the world.
In an increasingly uncertain world, we need food production systems that can cope with dramatic climatic variations, provide nutritious diets, and build the resilience of communities and landscapes.
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.
We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.
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.
Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.
Quality ingredients, no artificial colouring and hydrogenated fats. These are the main features of a great ice cream. But what makes an ice cream parlour “good”, i.e. sustainable?