Скачать или смотреть Italy’s EGGLESS Pasta BLEW MY MIND! And That Was Just the Beginning…

I'm exploring Sicily's unseen plant-based food. Get ready for a food tour around the island to experience traditional Italian dishes you might have never heard about before. 🇮🇹

This is Vegan Cultures, a series where I explore traditional plant-based food from around the world. Huge thanks Seggiano for showing us how ancient grain pasta is produced, and to‪@SlowFoodInt‬ and Meatless Monday for supporting this show. Thanks also to ‪@MircoManninoInViaggioconTe‬ from Go Ask a Local for taking us to see the process of making Frutta Martorana.

Sicily Part 1:    • They’ve Been Eating THIS in Italy for CENT...  

📚 My book Naturally Vegan (with recipes and stories from my travels): https://geni.us/NaturallyVegan

🍴 RECIPES FROM THE EPISODE
Lolli con Fave: https://bakinghermann.com/lolli-con-f...
Pasta con Trunzo: https://bakinghermann.com/sicilian-in...
Biancomangiare: https://bakinghermann.com/biancomangi...

CHAPTERS
00:00 Intro
01:02 Semolina
04:01 Lolli con Fave
09:37 Seggiano Ancient Grain Pasta
12:59 Pasta con I Tenerumi
14:43 Almonds
21:16 Frutta Martorana
27:57 Biancomangiare
29:29 Maccu di Fave

SICILY FOOD TOUR

We're kicking things off at an old mill, where ancient grain durum wheat is milled into semolina, the flour that is used for pasta and bread.

We'll then see how the semolina flour is turned into fresh pasta for Lolli con fave, a traditional dish of pasta with fava beans, and Cavatelli alla Norma, cavatelli pasta with a tomato sauce and fried aubergines.

There's one more stop to the pasta journey, because I'm learning how ancient grain pasta is produced on a slightly larger scale and that it is usually made without egg.

Afterwards, I'm visiting a small restaurant to taste a secret Sicilian dish, pasta con i tenerumi, which you can only find for a short period of the year in summer.

In the middle of the countryside of Noto, I'm visiting an almond farm to see how Slow Food Presidium almonds are grown biodynamically/without intervention. We're then turning the Romana almonds into freshly squeezed almond milk.

In Scicli, the almond theme continues. Here, at a small Dolceria, almonds are turned into a traditional Sicilian sweet, Frutta Martorana. These days, it's rarely bought by locals, and thus either used by the Dolceria to display in their windows or to be given as a gift, because it's nice to look at. The flavour is however quite sweet because of the large amount of sugar that is added. Locals prefer the almond pasta, pasta di mandorla, which is less sweet, and a little cheaper.

I am then visiting one of Sicily's famed caffès to try a lesser known dessert called Biancomangiare, which is almost entirely made from almond milk.

And finally, I'm visiting a Slow Food restaurant close to Mount Etna, to taste three traditional Sicilian dishes. Pasta con trunzu, Maccu di fave and Caponata.

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Let me know in the comments which country I should visit next and what kind of dishes I might find!

Want to support my work? You can buy me a coffee: https://ko-fi.com/bakinghermann

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Thanks for watching!