{"id":39394,"date":"2024-11-05T09:09:16","date_gmt":"2024-11-05T09:09:16","guid":{"rendered":"https:\/\/www.churchill1795.com\/?p=39394"},"modified":"2025-12-31T20:35:37","modified_gmt":"2025-12-31T20:35:37","slug":"world-vegan-day","status":"publish","type":"post","link":"https:\/\/www.churchill1795.com\/en\/world-vegan-day\/","title":{"rendered":"World Vegan Day"},"content":{"rendered":"\r\n
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Venerd\u00ec 1\u00b0 novembre, recandosi nei locali aderenti al World Vegan Day i clienti potranno assaggiare da <\/span><\/span>Indigeno <\/span><\/span>(<\/span>Rm<\/span>) il <\/span><\/span>Risotto al cavolo nero con tahina di semi di girasole, salsa all’aglione e polvere di pomodori secchi<\/span><\/span> servito sul <\/span><\/span>piatto <\/span>Erosion<\/span><\/span> il cui design ricorda i paesaggi naturali. Una preparazione tipica italiana, il risotto, verr\u00e0 realizzata con vegetali dell’alto Lazio e della Toscana, la tahina di girasole che dona cremosit\u00e0 al piatto, e la polvere di pomodori secchi che regala un tocco sapido e completa l’esperienza gustativa.<\/span><\/span><\/p>\n

Restaurant: @indigenoroma<\/span><\/p>\n

Photographer:\u00a0@flaviafiengo<\/a>\u00a0<\/span><\/p>\n <\/div>\n <\/div>\r\n

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Nativa <\/span><\/span>(<\/span>Rm<\/span>) preparer\u00e0 gli <\/span><\/span>Scrigni \u201ccacio\u201d e pepe ripieni di patate arrosto, foglie di ravanello e cicoria con clorofilla di salvia e ribes essiccati, <\/span><\/span>una ricetta<\/span><\/span> che riassume un <\/span>p\u00f2<\/span> l’essenza di questo ristorante: la riscoperta di ricette tradizionali in una nuova versione vegetale che arricchisce e colora le memorie gustative. Ad esaltare la preparazione di Nativa il<\/span><\/span> piatto <\/span><\/span>Homespun<\/span> Accents<\/span> <\/span>nel nuovo elegante tono <\/span>quartz<\/span> black, che bilancia l\u2019uso del colore e della texture su uno spazio bianco.<\/span><\/span><\/p>\n

Restaurant: @nativaristorante<\/span><\/p>\n

Photographer:\u00a0@flaviafiengo<\/a>\u00a0<\/span><\/p>\n <\/div>\n <\/div>\r\n

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Segue la cucina tradizionale, in particolare romana, ma in una chiave totalmente vegetale <\/span><\/span>Rifugio Romano <\/span><\/span>(<\/span>Rm<\/span>), il ristorante di Benedetto Di Sotto che nasce dopo oltre trent\u2019anni di esperienza nel mondo della ristorazione. Per il World Vegan Day da Rifugio Romano si deguster\u00e0 un cavallo di battaglia: la <\/span><\/span>Carbonara Vegetale<\/span><\/span> servita sul piatto <\/span><\/span>Era<\/span><\/span>, nel nuovo colore blu, che si ispira alle tavole <\/span><\/span>retr\u00f2 degli<\/span><\/span> anni \u201950 e \u201860.<\/span><\/span>\u00a0<\/span><\/p>\n

Restaurant: @rifugioromano<\/span><\/p>\n

Photographer:\u00a0@flaviafiengo<\/a>\u00a0<\/span><\/p>\n <\/div>\n <\/div>\r\n

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Cascina <\/span>Caremma<\/span> <\/span>(Besate \u2013 Mi), <\/span><\/span>azienda agrituristica con servizio di ristorazione e azienda agricola biologica da pi\u00f9 di trent’anni, <\/span><\/span>delizier\u00e0 i presenti con il <\/span><\/span>Risotto con zucca e finferli<\/span><\/span>, una ricetta <\/span><\/span>fatta con il riso e la zucca di produzione propria e i finferli, un\u2019altra bont\u00e0 autunnale<\/span><\/span>. Il piatto <\/span><\/span>Tide<\/span><\/span> nel colore <\/span>gold<\/span>, il cui design trae spunto dalle forme fluide dei paesaggi costieri, i<\/span><\/span>mpreziosisce l\u2019esperienza sensoriale.<\/span><\/span>\u00a0<\/span><\/p>\n

Restaurant: @cascinacaremma<\/span><\/p>\n

Photographer:\u00a0@flaviafiengo<\/a>\u00a0<\/span><\/p>\n <\/div>\n <\/div>\r\n

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Variazione di melanzana, salsa tahina, <\/span>shichimi<\/span><\/span> sar\u00e0 la ricetta del ristorante <\/span><\/span>Erba <\/span>Brusca<\/span><\/span>(<\/span>Mi)<\/span><\/span>, <\/span><\/span>orto con cucina, un<\/span><\/span> locale milanese che<\/span><\/span> rende interessanti e succulenti prodotti poveri e spesso poco apprezzati. Nel caso specifico le melanzane carnose e consistenti, di produzione propria, ben si abbinano a sapori e preparazioni diverse. La nuova forma <\/span>walled<\/span> bowl<\/span> <\/span>Tide,<\/span><\/span> nel colore black, potenzia la ricetta creando un forte impatto visivo.<\/span><\/span>\u00a0<\/span><\/p>\n

Restaurant: @erbabrusca<\/span><\/p>\n

Photographer:\u00a0@flaviafiengo<\/a>\u00a0<\/span><\/p>\n <\/div>\n <\/div>\r\n

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Pasticceria <\/span>Nep\u00e0<\/span> <\/span>(Mi), da anni impegnata nel creare golosit\u00e0 vegetali in grado di conquistare tutti i palati, far\u00e0 il <\/span><\/span>Millefoglie al piatto<\/span><\/span>: due strati di croccante pasta sfoglia, con un inserto di crema pasticcera e decorate con crema chantilly e frutti di bosco freschi. La scelta del piatto <\/span><\/span>Era<\/span><\/span> colore <\/span>grey<\/span> nel nuovo formato vassoio degustazione,<\/span><\/span> accentua la forma e le caratteristiche del dessert.<\/span><\/span><\/p>\n

Restaurant: @nepa.milano<\/span><\/p>\n

Photographer:\u00a0@flaviafiengo<\/a>\u00a0<\/span><\/p>\n <\/div>\n <\/div>\r\n

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<\/p>\n","protected":false},"excerpt":{"rendered":"

Il 1\u00b0 novembre \u00e8 il World Vegan Day, un\u2019importante ricorrenza istituita nel 1994 ad opera dell\u2019attivista Louise Wallis per onorare i cinquant\u2019anni di nascita della Vegan Society. <\/p>\n

I locali che hanno aderito all\u2019iniziativa sono: Indigeno (Rm), Nativa (Rm); Rifugio romano (Rm) Cascina Caremma (Besate -Mi); Erba Brusca (Mi), Pasticceria Nep\u00e0 (Mi). Ogni ricetta \u00e8 espressione della creativit\u00e0, della complessit\u00e0 e della variet\u00e0 della cucina vegana e, i piatti Churchill, con il loro design e i materiali di alta qualit\u00e0, amplificano visivamente le creazioni culinarie. La stoviglia diventa cos\u00ec un\u2019estensione della preparazione rendendo l\u2019esperienza gastronomica ancora pi\u00f9 completa e coinvolgente.\u00a0<\/p>\n","protected":false},"author":20,"featured_media":39437,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","footnotes":""},"categories":[3378],"tags":[],"post-trend":[],"post-brand":[],"post-colour":[],"class_list":["post-39394","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industry"],"acf":[],"yoast_head":"\nWorld Vegan Day - Churchill<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.churchill1795.com\/en\/world-vegan-day\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"World Vegan Day - Churchill\" \/>\n<meta property=\"og:description\" content=\"Il 1\u00b0 novembre \u00e8 il World Vegan Day, un\u2019importante ricorrenza istituita nel 1994 ad opera dell\u2019attivista Louise Wallis per onorare i cinquant\u2019anni di nascita della Vegan Society. 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