{"id":6660,"date":"2025-06-20T17:00:10","date_gmt":"2025-06-20T15:00:10","guid":{"rendered":"https:\/\/www.rifugioaverau.it\/news\/unkategorisiert\/veganes-carpaccio-ein-neues-sommergericht\/"},"modified":"2025-06-20T17:00:11","modified_gmt":"2025-06-20T15:00:11","slug":"veganes-carpaccio-ein-neues-sommergericht","status":"publish","type":"post","link":"https:\/\/www.rifugioaverau.it\/de\/news\/rezepte\/veganes-carpaccio-ein-neues-sommergericht\/","title":{"rendered":"Veganes Carpaccio: Ein neues Sommergericht"},"content":{"rendered":"\n<p><\/p>\n\n<p>F\u00fcr diesen Sommer wollten wir das vegane Carpaccio probieren, ein ganz anderes Gericht. In Anlehnung an die Lehren des gro\u00dfen italienischen <a href=\"https:\/\/it.wikipedia.org\/wiki\/Pietro_Leemann\">K\u00fcchenchefs Pietro Leeman<\/a>, dem ersten vegetarischen Koch, der einen Michelin-Stern erhielt. Das vegane Carpaccio war eine der vielen Innovationen im Bereich der vegetarischen Haute Cuisine des Restaurants Joia in Mailand, Leemans Seele und Geist.<\/p>\n\n<p>Es ist ein Gericht, das Ihre Fantasie anregen wird, in der Tat sieht es wirklich aus wie ein Fleischcarpaccio, nicht nur in Bezug auf Textur und Farbe, sondern auch in Bezug auf den Geschmack, der mariniertem Fleisch \u00e4hnelt. Dieses Gericht richtet sich nicht nur an unsere veganen Kunden, sondern auch an diejenigen, die an den h\u00e4ufigsten Lebensmittelunvertr\u00e4glichkeiten wie Gluten und Milchprodukten leiden.<\/p>\n\n<p>Eine Alternative f\u00fcr diese fr\u00fche Saison. Die Averau-H\u00fctte und K\u00fcchenchef Matteo Siorpaes bieten Ihnen diese frische und sommerliche Auswahl an, um <a href=\"https:\/\/www.rifugioaverau.it\/de\/essen\/restaurant\/\">unsere Speisekarte<\/a> zu erweitern.<\/p>\n\n<figure class=\"wp-block-image size-large is-resized\"><img decoding=\"async\" width=\"576\" height=\"1024\" src=\"https:\/\/www.rifugioaverau.it\/wp-content\/uploads\/2025\/06\/Carpaccio-Vegano-2-576x1024.jpg\" alt=\"\" class=\"wp-image-6654\" style=\"width:355px;height:auto\" srcset=\"https:\/\/www.rifugioaverau.it\/wp-content\/uploads\/2025\/06\/Carpaccio-Vegano-2-576x1024.jpg 576w, https:\/\/www.rifugioaverau.it\/wp-content\/uploads\/2025\/06\/Carpaccio-Vegano-2-480x853.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 576px, 100vw\" \/><\/figure>\n<p>Das Gericht wird aus Wassermelone hergestellt! Dieser wird zuerst gegrillt und dann im Ofen gebacken, gesalzen und vakuumbehandelt. Nach der Vakuummazerationsphase erreicht er die richtige fleischige Konsistenz! Das vegane Carpaccio wird mit einem Spritzer nativem Oliven\u00f6l extra und ger\u00f6steten Mandelbl\u00e4ttchen verfeinert.<\/p>\n\n<p>Eine Joia, die es zu entdecken gilt!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>F\u00fcr diesen Sommer wollten wir das vegane Carpaccio probieren, ein ganz anderes Gericht. In Anlehnung an die Lehren des gro\u00dfen italienischen K\u00fcchenchefs Pietro Leeman, dem ersten vegetarischen Koch, der einen Michelin-Stern erhielt. Das vegane Carpaccio war eine der vielen Innovationen im Bereich der vegetarischen Haute Cuisine des Restaurants Joia in Mailand, Leemans Seele und Geist. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":6653,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[170],"tags":[194,195,193],"class_list":["post-6660","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte","tag-rezepte","tag-sommer","tag-veganes-carpaccio"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Veganes Carpaccio: Ein neues Sommergericht - Rifugio Averau | 5 Torri | Cortina d&#039;Ampezzo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.rifugioaverau.it\/de\/news\/rezepte\/veganes-carpaccio-ein-neues-sommergericht\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Veganes Carpaccio: Ein neues Sommergericht - Rifugio Averau | 5 Torri | Cortina d&#039;Ampezzo\" \/>\n<meta property=\"og:description\" content=\"F\u00fcr diesen Sommer wollten wir das vegane Carpaccio probieren, ein ganz anderes Gericht. In Anlehnung an die Lehren des gro\u00dfen italienischen K\u00fcchenchefs Pietro Leeman, dem ersten vegetarischen Koch, der einen Michelin-Stern erhielt. Das vegane Carpaccio war eine der vielen Innovationen im Bereich der vegetarischen Haute Cuisine des Restaurants Joia in Mailand, Leemans Seele und Geist. 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