Chef Tine Kardos from Copenhagen’s Meyers Madhus cooked Danish peas in lightly smoked broth with seasonal greens & herbs.
Chef Laura Santosuosso from Milan prepared a Purslane salad with pickled onions, figs, fig leaf oil & Sicilian sumac
You can download the recipes here.
These recipes demonstrate how the Planetary Health Diet can be part of our global tasty food revolution and illustrate the importance of taste when transitioning to healthier and more sustainable diets – both in traditional local dishes, but also in innovative ways of cooking.
This event was hosted by EAT on September 23, as part of Food Trails activities at the 2022 Terra Madre Salone del Gusto.