The Vegetarian Chance 2016
The Vegetaria Chance is a festival dedicated to the vegetarian and vegan food, organized by the well-known green Chef Pietro Leeman of the vegetarian restaurant Joia in Milan. The third edition of the Festival is coming: on 11th and 12th June the Mudec – Cultural Museum of Milan (Museo delle culture di Milano), will be invaded by chefs, products, food and show cooking, all connected with the veg theme.
The news on the new edition The Vegetarian Chance
This important Festival, (www.thevegetarianchance.irg) foresees a rich and interesting program, both for who have chosen a vegan diet and simply for all the food lovers, healthy people or curious to enrich their own knowledge in the field of nutrition.
The two-days festival foresees show cooking with great cooks, precious documentaries on the theme of the sustainable food, a workshop and a tasty seminar on the chocolate sensory analysis, held by the International Chocolatier Institute. Finally, the festival is linked with an international contest attended by 8 great chefs coming from Italy, Holland, Switzerland, Serbia and Japan.
The Veg Contest
To show that it is possible to create great dishes also without meat and animal products, what Leeman already does in his elegant restaurant Joia, the contest has strict rules; you can attend a competition, which asks for the preparation of two dishes, one has to remind the traditions of the chef’s native country, avoiding meat, fish and all the animal products, using only raw materials coming from biological and biodynamic agriculture. To nominate the winner there will be a panel of judges composed by Leeman himself, starred chefs, an environmentalist, a dietician, critics and journalists of the food-wine sector.
There’s something to suit everybody’s fancy…veg fancy!
To enrich the Festival there are famous celebrities such as the journalist Paola Maugeri, famous voice of Virgin Radio, and the chef Simone Salvini; some news in advance on the show cooking? Get inspired to prepare Kirachi, an Indian recipe made of rice and lentils, but also vegan and whole desserts; recommended are the documentaries of the Good Planet Foundation.