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Appetizers * Bresaola-wrapped cannoli * Crepe roulades with tomatoes * Green salad with tofu and sunflower seeds * Marinated turkey fillet with pineapple and salad * Tricolor verrines * Fennel and walnut salad * Faux veal with caper and hard-boiled egg sauce * Zucchini roll * Zucchini rolls with sesame and chili pepper * Leek and ricotta sformato * Oranges with sardines * Salad with frittata cubes * Rice bundles * Mackerel salad with onions * Salmon tartare First course dishes * Stuffed crepes * Vegetable soup with beans * Chick pea soup with rosemary * Cream of asparagus * Cream of pumpkin soup with sesame seeds * Green ravioli "al tovagliolo" * Soy ravioli * Tagliatelle baked in foil * Whole-grain gemelli pasta with peanuts * Millet salad * Cream of cracked spelt * Rye salad with tofu * Spelt salad * Venus rice salad * Penne pasta with seafood * Fish soup with oysters * Spelt lasagna with walnuts and chicory * Spiced basmati rice * Whole-grain rice with vegetables and spices * Crunchy spaghetti with almonds * Vegetable rolls Main course dishes * Spicy chicken with rice * Chicken nuggets and tofu * Faux omelette * Avocado with seaweed and shrimps * Shrimp skewers * Sliced rare tuna steak with herbs * Sliced rare tuna steak with sesame * Cuttlefish with lemon and olives * Baked fillet of sea bream * Chicken thighs with paprika * Pork fillet in pastry with strawberry juice * Soy-marinated turkey skewers * Potato salad with eggs * Aged pecorino cheese with radicchio and jams * Salt-baked fillet of salmon * Seafood salad (also suitable as an appetizer) * Anchovy baked in pastry (also suitable as an appetizer) Side dishes * Anchovies and bell peppers * Baked frittata salad * Seaweed-wrapped cannoli * Baked vegetables with soy * Eggplant with mint and turmeric * Oven baked tomatoes with vegetables * Farmed mushrooms with garlic and parsley * Zucchini stuffed with tofu * Radicchio sauteed with chili peppers and pine nuts * Sweet potato salad with pine nuts, herbs, chili pepper, and yogurt * Sweet-and-sour vegetables * Cabbage salad with anchovies and garlic * Zucchini salad with dried fruits and grana cheese flakes Desserts * Chocolate and orange cake * Pineapple "lasagna" * Stuffed peaches * Crepes with berries * Bread cake with figs and peaches * Two-tone verrines * Vanilla yogurt * Apple pie * Berry smoothie * Fruit checkerboard * Tea flavored granita * Stuffed muffin * Blackberry and raspberry cupcakes Sauces and condiments * Salts with herbs and spices * Ricotta cream eggs and parsley * Caper and almond pesto * Yogurt with onion, cucumber, and chili pepper * Cream of chickpeas with spices * Cream of sesame * Green sauce with pine nuts * Sauce with ricotta, gorgonzola, and celery * Gazpacho * Flavored vinegar * Tomato sauce with parsley and crusty bread * Walnut cream * Chili pepper and tomato cream * Turmeric and flaxseed cream * Tuna cream with cognac and pumpkin seeds
CINZIA TRENCHIis a naturopath and a freelance journalist and photographer specializing in food and eno-gastronomic related tours. She contributes original recipes and interpretations of typical foods for cooking courses and to books for both Italian and foreign publishers. She is a passionate cook and has worked for many years with various Italian magazines producing new versions of regional specialties, traditional recipes, macrobiotic food and natural cuisine, con-tributing with recipes and photographs as well as proposing dishes of her own creation. She is a curious traveler and likes to experiment with local traditions and recipes, and reinterpret them using her own intuition and according to her taste. Trenchi produces cookbooks that offer orig-inal and creative recipes, blending different tastes and trying out unusual combinations in her pursuit of good food and the enjoyment of the palate but also with an attentive eye for the nutri-tional characteristics of food in order to achieve greater balance at the table and greater well-being as a consequence. She lives in the Monferrato area, in Piedmont, in a house surrounded by nature. She prepares original sauces, dressings and dish decorations using flowers and herbs from her garden, guided by the seasons and her knowledge of produce. MAURIZIO CUSANIwas born in Como and he practices as an eye specialist in Milan. He is interested in the relationship between art, the psyche, nutrition and health and in order to carry out research in this field he has studied Sufism and ancient traditions in which, as a curious trav-eler, he has always been particularly interested. He teaches Enneagram and Symbolism of the human body in Naturopathy courses and in the Masters courses in Psychosomatics for doctors and psychologists at the Riza Institute. For some years, he has been interested in nutrition and its effects on health. He has written numerous papers and articles on topics linked to Nutrition and Nutriceutics, Symbolism, Sufism and ancient traditions, Psychosomatics and well-being in gen-eral for various publishers, including Riza, Red, Nuova Ipsa and Sagep-La Lontra.