From Milan to the province of Bergamo up to Bolgheri, three expressions of vegetable cuisine that explore new frontiers of taste

Local raw materials cooked according to ancestral techniques and processed as little as possible to maintain their essence of taste, or proposed in contemporary dishes that explore new nuances, ideal for palates hungry for novelty. Research on the plant world has opened up unprecedented horizons in the kitchen and given life to <a href="https://www.lofficielibiza.com/food/vegetarian-recipe-the-tasty-indian-chillas" target="_blank" rel="noopener">100% plant-based recipes</a>. Here we have collected three vegetable tasting menus to rediscover the true flavor of natural elements.

Osteria degli Assonica, Sorisole (BG)

For brothers Alex and Vittorio Manzoni , the rediscovery of <a href="https://www.lofficielibiza.com/food/recipe-spicy-noodles-with-crunchy-vegetables-from-three-seven-paris" target="_blank" rel="noopener">vegetable ingredients</a> is not a mere trend, but the result of years of research and gastronomic exploration of the surrounding area. Raised in the pre-Alpine area of the Imagna Valley, about half an hour's drive from Bergamo, after various experiences in starred restaurants they decided to take up residence in Sorisole, with the management of Osteria degli Assonica . A place with a strong gastronomic identity, where the exaltation of vegetable raw materials represents the heart of the two brothers' cuisine. Sustainability, seasonality and the collection of local ingredients through foraging are the pillars that guide the creation of the dishes, designed to offer textures and flavors that have nothing to envy to meat and fish dishes. The "Vegetables" tasting itinerary is like a vertical study of this concept, made with local ingredients processed to convey to the diners the identity flavor of the raw material, using grilled cooking, smoking and recovering ancestral preparation techniques. The green asparagus is first cooked in a pan and then saut&eacute;ed over the grill and served with aromatic herbs, borage flowers and almond sorbet, while lovers of bitter flavors will find their ideal dish in the creamed risotto with bitter root . The attentive and elegant service of Giovanna Danzo completes the experience.

Wicky&#39;s, Milan

Credits Gaia Menchicchi

It's called SOLO and it's a dedication to vegetable raw materials that Wicky Priyan has launched to tell more about its gastronomic history. In particular, it is the result of that visit to the Japanese monastery of Eihei-ji, "The Temple of Eternal Peace" in the prefecture of Fukui which brought him closer to the rules of life in Buddhist places of worship, where neither meat nor fish can be eaten , but only products of plant origin. After deepening the preparation techniques of Shojin Dashi, an aromatic broth used as a base for many Japanese cuisine dishes and combined with the concept of Kaiseki cuisine, the SOLO gastronomic journey based on 100% vegetable and seasonal ingredients came to life. The prelude (called Zensai ) brings to the table four samples such as okra, daikon and amazu sauce, Japanese water spinach with sweet miso and kombu seaweed with cucumber, yuzu, soy sauce and red miso. The itinerary continues with the white asparagus of Bassano del Grappa served with miso cream, Kyoto chilli pepper and edible flowers, to then continue with crunchy vegetables, negi miso and a spectacular Nasu Dengaku: the steamed aubergine with an intense flavor thanks to the meeting with Kyoto brown, white and red miso, mirin and sake. Also available is a selection of vegetarian nigiri where instead of tuna, amberjack and salmon there are red onions, mushrooms, avocado and as many delicious plant-based alternatives. Due to the complexity of the preparations and to guarantee the supply of extremely fresh raw materials, the SOLO menu is available only by reservation.

Ancestral Osteria, Arduino Bolgheri

A farm to table experience in its most authentic expression. The Osteria Ancestrale in Bolgheri is a story of a "return to the land" and the quality of the raw materials that it offers every day to those who know how to take their time. A place where the pace slows down, cradled by the breezes of the Tyrrhenian Sea and colored by the green reflections of the lush Tuscan hills. Podere Arduino preserves a nature free to regenerate and grow in respect of the ecosystem, to preserve the biodiversity of the area and bring it to the table at the right time, when the flavor of the ingredients reaches its maximum potential. Everything that passes through chef Fabrizio Bartoli 's hands comes from here and is worked with fire, the strong point of Osteria Ancestrale's vegetarian cuisine. With the plancha, the vegetables become even more succulent, while the grill gives decisive dishes with an intense flavour. The smoking made with aromatic wood and olive pruning adds new aromas, while the under ash represents a strong link with the cuisine of the past. The menu of Osteria Ancestrale embraces emotional and material dishes born from a memory or a perfume, to evoke the elements that surround the farm: sea, forest and vineyards. The choice is between a four-course tasting that is like a walk through the Podere, up to the complete experience of 8 " Regenerative Farm to Table " recipes to discover the territory and the encounter between foraging and regenerative agriculture.

3 vegetable tasting menus to rediscover the true flavor of natural elements

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