Did you know that a lot of Italian food just happens to be vegan? In my series Vegan Cultures, I explore traditional plant-based food from around the world. In collaboration with @SlowFoodInt and with the support of Meatless Monday, this episode is taking us to Sicily. CHAPTERS 00:00 Intro 00:42 Pane e Panelle 03:34 Cazzilli 07:47 Pesto alla Trapanese 09:08 Couscous con Verdure 13:43 Scaccia 15:22 Buccaturedda 16:31 Scifitieddu 17:01 Vastedda 20:04 Modican Chocolate 26:45 Granita Find all the food spots here (mobile only): https://link.stepyourworld.com/hermann We're starting in Palermo to taste some of its famous street food like Pane e Panelle (chickpea fritters in a sandwich) and Cazzilli (potato croquettes). In Trapani, we'll taste a traditional pesto called Pesto alla Trapanese, which is served with the local pasta shape Busiate. Here, we also learn that Sicilians have their very own couscous dishes, which are a product of North African and Arabic influences. We'll taste Couscous con le Verdure, a delicious dish of couscous soaked in a rich vegetable stock and served with veg. Afterwards, the journey takes us to Modica, where we find some local stuffed flatbreads like Scaccia and Buccaturedda filled with loads of herbs, tomatoes and aromatics, as well as a savoury pastry called Scifitieddu that is filled with Italy's best summer ingredients. And there's Vastedda, a simple fried dough snack. Modica is also known for its very own method of making chocolate, a result of the Spanish reign during which cocoa beans arrived in Sicily. We'll see how the chocolate is made from scratch and why it is so different to any other chocolate you might have had before. And finally, we'll visit Taormina to taste Sicily's famous granita with five different flavours: Strawberry, peach, lemon, almond and coffee. Plus, we'll learn that granita is actually a breakfast and sometimes even eaten with bread! This series is all about the kind of food that just happens to be vegan - food that emerged from poverty, religion or foreign influences. As such, it’s the type of food that can be truly sustainable. It has already stood that test of time to prove that its core ingredients can grow dynamically in the local climate, while the dishes that sprung from it have been welcomed into the cultural fabric. But often, these dishes get overlooked as plant-based options. So it's time to uncover the under-the-radar plant-based foods that exist all around us. Let me know in the comments which culture I should visit next and what kind of dishes I might find! Want to support my work? You can buy me a coffee: https://ko-fi.com/bakinghermann SOCIAL Instagram: https://www.instagram.com/hermann/ TikTok: https://www.tiktok.com/@bakinghermann Facebook: https://www.facebook.com/bakinghermann Pinterest: https://www.pinterest.co.uk/bakinghermann/ Website: https://bakinghermann.com Favourite Food Spots: https://link.stepyourworld.com/hermann Thanks for watching!

• published: 10 Aug 2023
• views: 35766