Oliana Foods

✈ Jumping on the next flight to #Rome to try this delicious vegan rice salad prepared by the students at I Carbonari! 😜

Cooking School Competition 🙌 - Demonstration video - Paccheri filled, served on courgette cream and basil crystalized by @duncanfood.

Cooking School Competition 🙌 - Recipe of the day! Fusilli with vegan ragout on pumpkin cream and pecan nuts by @gianluca_ciarrocchi Ingredients for 4 servings - flour 00 100gr. - semola flour 100 gr. - water 80ml. - carrot 30gr. - onion 30gr. - celery 30gr. - Roasted beef 200g. - red wine 100ml. - pumpkin 150gr. - extra virgin olive oil q.s. - Salt and Pepper q.s. - pecan nuts 50gr. - sprouts for garnish Method: - Prepare the dought placing the mixed flour (00 flour and semola flour) in a marble chopping board. - Pour the water and knead the dough until smooth and - Stuff and leave it to rest in the fridge for about 30 mins Meanwhile prepare a Mirepoix (chopped celery, carrots and onion) Fry with a little oil over medium-low heat. Then add the previously chopped oliana chicken meat to the knife, deglaze with red wine and reduce (5-7 mins). Cut the pumpkin into cubes and toss it in the pan, adding 1-2 ladles of water or vegetable stock to cook. Once ready, blend it with the high speed blender and pass it all over the Chinese strainer. Put a saucepan with same water on the heat, take the dough from the refrigerator and make some fusilli. Boil salted water and cook the fusilli. Add the pasta to the vegan ragù and stir in it for a few minutes. Serve place the pumpkin cream on the bottom of the dishes, place the pasta on top and garnish with nuts pecans and aromatic herbs.

Cooking School Competition 🙌 Demonstration video - Beetroot pasta parcels filled with Oliana's Vegan Meatball and romanesco broccoli served with courgette cream by @francescoricci_25. See yesterday's post for full recipe!

Cooking School Competition 🙌 - Recipe of the day! Vegan Cesar salad with solid salt & spherification of raspberry vinegar by @dennis_forti Ingredients: Oliana Vegan Chicken 100g Radishes 10g Daikon 1 Strawberry spinach 20g Spinach 15g Four leaf clover 10g Lettuce baby 15g Shoots Rape 10g Shoots Peas 10g Shiso 10g Rocket salad 10g Leek grass 10g Celeriac 100g Corn Flour 120g Raspberry Vinegar 10 cl Granulated almond 29g Soy Milk 120 g Sunflower Oil 500ml Beetroot 250gr Lime 2 Evo Oil Himalaya Salt Salt Pepper Agar Agar 6,5g Sodium Alginate 3,4 g Calcium Chlorideb 6,5g Equipment: Saucepan Oven or microwave oven Kitchen syringe Chinese strainer dense pan Molds Paste Cup Thermometer Needle Spoon Perforated Knives Scales HIMALAYAN SOLID SALT in a saucepan, mix 250ml of water, the Himalayan salt and the agar agar, bring to the boil for 1/2 minutes, you can transfer into a mold and let it solidify. FLUID GEL WITH RED ALMONDS Toast the almonds and chop with the cutter to form the grain. Bring the milk to the boil with the almonds and leave to infuse for 2/3 hrs Cook the beetroot in a vacuum and blend it with a sieve and let it cool. Blend the infusion and the red juice of the beetroot, pass again to the sieve, add the agar agar and let it cool down. SALAD: Clean all the vegetables. Cook the celeriac on the 80 degrees coarse salt for 45 minutes in the oven to cool and cut the shapes you want. Cut the daikon with the technique katsuramuki and cut into chiffonade Cut the oliana vegan chicken and add it together CRISPY POLENTA WAFER: Bring the water to boil and gradually add the corn flour, stirring constantly, adjust with salt and pepper and leave to cool down. Take the not too solid polenta and put between two sheets of parchment paper and roll it to form a thin slab of polenta, cut according to desired shape and place molds to give the shape. Put molds with the polenta in the 80 degrees oven for 1 hour and let it dry. Remove the dried polenta from

Verita ORGANIC SPARKLING BEVERAGES 💦🍋 Blending two of nature's finest ingredients through traditional methods for 100 years. We choose only the finest, organic fruit, ripened under the Sicilain sun to maintain their authentic taste. Rich in minerals, our natural sparkling water is sourced from nearby volcano Etna in Acireale. Combining these ingredients makes for a guilt free beverage, not too sweet, not too carbonated, perfect for any occasion.

ORGANIC VEGAN RANGE

Exciting News!!🥳🎉🎉

Oliana bringing vegans and non-vegans together.

Does this friendship look familiar to you? We’re all unique, so let’s celebrate what makes us different this festive season. Just like Dee and Kate of Dee-Brief www.deebriefseries.com

Exciting News

Exciting News🎉🎉

Looks like this guy loved our Mojo Tonic and Kombucha! 👍

Look at all that gooey goodness! 😀👏 Great little video featuring our delicious dairy free Cheddar by @thebotanicalbeauty on IG.

Lauren LOVES Oliana Dairy Free Cheese!

Pictures speak a thousand words, and this video is no exception. Thanks Lauren, you really made our day, looks like we might have made yours also... win win! "The way your cheese melts is food porn 👌👌👌😻😻😻 makes conference training bearable. I've refused to buy any other dairy free cheese for 6 months now since I've been vegan as all the others suck and taste like disinfectant. Keep up the good work ❤️❤️❤️" - Lauren