Italian customers and journalists recently met up at the School of Culinary Arts in Milan to attend a seminar, organised by Roquette, that explored the connections between nutrition and gastronomy.
PIETRO LEEMAN*, an outstanding Italian chef well-known for his focus on healthy and balanced dishes, took the opportunity to revisit some of his traditional recipes using NUTRALYS®. The results included “egg-free tiramisu with yoghurt and fruit”, “vegetarian roast with seitan and pea protein” and “egg-free mayonnaise with almonds or peas”, to mention just a few of his tours de force.
The audience was unanimous: Chef LEEMAN had succeeded in truly combining nutrition and gastronomy. With the help of the technical and nutritional properties of NUTRALYS®, even the fussiest of gourmets could complain no longer: the pleasure of eating fine food could be successfully combined with the reassurance of healthy and balanced nutrition.
(If you want to try Pietro Leeman’s fabulous recipes please contact Roquette)
* Chef at Milan’s JOIA Restaurant
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