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I cannoli vegani siciliani sono tra i dolci più amati e richiesti. Ma chi lavora in cucina lo sa: il vero segreto del successo è saperli servire bene, senza comprometterne...

In cucina il tempo è tutto. E quando si parla di dessert, ogni minuto guadagnato è un servizio più fluido, una brigata meno stressata e clienti più soddisfatti. Ma se...

Proporre dolci e specialità vegane nel proprio locale non è più un’opzione, ma una necessità. La clientela cambia, evolve, e cerca oggi piatti che siano inclusivi, sostenibili e moderni —...

There's a quiet revolution sweeping restaurants, pastry shops, and hotel kitchens: it's called conscious dining . At the heart of this transformation are choices that speak to sustainability, ethics, and...

When it comes to vegan desserts, many still think of something "alternative," "free from," or even worse, "punitive." Yet vegan baking is experiencing a moment of extraordinary evolution—not only among...

In recent years, interest in vegan desserts has grown exponentially. But many restaurateurs and distributors remain challenged: how to offer desserts free of animal ingredients while maintaining impeccable flavor, texture,...

The arancino (or arancina, depending on the region) is one of the most beloved symbols of Sicilian cuisine. But what happens when this gastronomic icon meets plant-based cuisine, without sacrificing...

For many, it's still a "tradition." For others, it's even a "sport." But hunting is neither. It's a violent, dangerous, and profoundly unjust practice that continues to claim victims—animals and,...

Patrizia Andrè and Giusy Virone, co-founders of Jeko, were employees and colleagues for many years. Until they decided, 15 years ago, when both were pregnant, to resign and start a...

Do you know what all these great athletes have in common? They're vegan.