For this summer we wanted to try the Vegan carpaccio, a decidedly different dish. Taking his cue from the teachings of the great Italian chef Pietro Leeman, the first vegetarian chef to obtain a Michelin star. The Vegan Carpaccio was one of the many innovations in the field of vegetarian haute cuisine of the Joia restaurant in Milan, Leeman’s soul and mind.
It is a dish that will tickle your imagination, in fact it really looks like a meat carpaccio, not only in terms of texture and color, but also the flavor that resembles marinated meat. In addition to approaching our vegan customers, this dish also winks at those suffering from the most common food intolerances, such as gluten and dairy products.
An alternative off-menu for this early season. The Averau Refuge and chef Matteo Siorpaes offer you this fresh and summery choice to expand our Menu.
The dish is made from watermelon! This is first grilled and then baked in the oven, salted and vacuum-treated. After the vacuum maceration phase, it reaches the right fleshy consistency! The vegan Carpaccio is finished with a drizzle of extra virgin olive oil and toasted almond flakes.
A Joia to be discovered!
