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.
Spaghetti cacio e pepe recipe
The secret of the cacio e pepe, delicious recipe from the Roman tradition, is the perfect mix of the ingredients: pasta, pecorino romano, black pepper, and cooking water.
Ingredients for 4 people
400 g of spaghetti
200 g of Pecorino Romano DOP
ground black pepper
extra virgin olive oil
Grate the Pecorino Romano and crumble the black pepper in a mortar. Put them in a bowl. Cook the spaghetti in boiling salted water, where you previously added a teaspoonful of olive oil. When the pasta is “al dente” use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously adding the cooking water. Plate and add some extra pecorino and black pepper (cacio e pepe).
What NOT to do: drain the pasta, pour the sauce on the pasta, cook the pasta once it is removed from the water, and wait to serve it.
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?