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.
Savoy cabbage rolls stuffed with potatoes and pumpkin
Tasty and easy-to-prepare Savoy cabbage rolls stuffed with potatoes and pumpkin.
Ingredients for the Savoy cabbage rolls stuffed with potatoes and pumpkin
8 Savoy cabbage leaves
400 g of potatoes
300 g of pumpkin
salt and pepper
Boil the potatoes. In the meantime, parboil the Savoy cabbage leaves for a couple of minutes. Put them in a bowl full of water and ice cubes, drain, dry and flatten the leaves.
Clean the pumpkin and dice it. Heat little olive oil in a pan and sautée the pumpkin. Peel the potatoes and dice them, add them to the pumpkin and sautée for a few minutes.
Season with salt, pepper, a pinch of nutmed and parsley. Preheat the oven at 180°C. Fill the Savoy cabbage leaves with the pumpkin and potatoes and close the rolls. Put them in a baking tray and brush with olive oil. Bake for about 20 minutes and serve warm.
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.
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?