On the occasione of the VII Week of Italian Cuisine in the World
Conviviality, sustainability and innovation: the ingredients of Italian cuisine
for people’s health and the protection of the planet
The Italian Cultura Institute in Haifa
is pleased to present:
THE ITALIAN TRADITION THROUGH VEGAN INNOVATION
MasterClass | Gala dinner
Presents, teaches and cooks Dr. Nadia Ellis, chef
Tuesday, November 15, 2022
Be Chef | College for cooking and pastry studies
Rehov Houri 2, Haifa
Event in attendance, in Hebre and in Italian
By invitation only
Under the High Patronage of the President of the Italian Republic
In collaboration with Be Chef | College for cooking and pastry studies
Chef Nadia Ellis will teach BeChef’s students the most innovative approach to the most traditional and beloved cuisine: the Italian one. Through the lenses of Veganism, in fact, Nadia will show that it is possible to recreate the most traditional italian dishes, in a wonderfully delicious version that also takes into account the needs of our planet, and of our health.
Menu:
- antipasto | focaccia/schiacciatina/friselle/bruschette with all sorts of vegetables and vegan cheeses
- first course | ravioli/lasagna with almond cheese filling and eggplant cream
- secondo | sicilian “polpette di finocchietto selvatico” on creamy potato and celeriac purée
- dessert | crostatine di frutta and meringa all’italiana
Program:
- 10:30 | Masterclass with the students of Be Chef | College for cooking and pastry studies
- 18:30 | Gala dinner
Born in Milan and living in Tel Aviv since 2008, Nadia Ellis is a vegan chef who has made Italian cuisine not only a vocation, but a real mission. She takes her cues from our local tradition, but re-thinks it in an entirely plant-based, cruelty-free and eco-sustainable version, which aims to be as close as possible to the original. Nadia spent several years developing the vegan version of all the ingredients necessary in traditional Italian cooking (such as butter, creams, eggs, even fish … all plant-based, identical in flavor to the original), in order to re-propose our gastronomic richness in a version, which preserves both our tradition and the future of our planet.
Tuesday, Novembre 15, 2022
Be Chef | College for cooking and pastry studies