GREEN PEARLS® – curated for sustainable impact
Walking is not just healthy, it also allows you to experience a destination at your own natural pace. Unlike hop-on, hop-off sightseeing tours, walking allows you to see the whole picture of a destination. Here are some (scientific and sustainable) arguments in favor of walking.…
The island – a dropout’s place of longing. At least that’s how the often-quoted phrase “I’m ready for the island”, sung by Peter Cornelius in his 1981 hit, came about. Islands fascinate us. Far away from everything. Needing to cross the sea for anyone to…
Fancy some homemade pasta? And of course, it has to be “truly Italian”! According to chef Giuseppe Schimmenti, the secret lies in the flour. He uses ancient Sicilian grains for his Maltagliati at the ADLER Spa Resort SICILIA. And he revealed his Maltagliati recipe to us! 😉 Easy to prepare and versatile in combination – for example with tomato sauce, sage butter, vegetables, or fresh mushrooms.
This is an update of our article from May 22, 2022 and contains current dates for cooking courses 2024 What is the best part for you when you are on vacation? For us, one of the most important things is definitely the food! Over the…
This is an update to our article about a plastic-free bathroom from May 29, 2018 You can find all kinds of plastics in normal bathrooms: packages, hygiene products, or microplastics in cosmetics. However, there are some easy steps to avoid synthetic materials in your bathroom…
“A dish about one ingredient (onion) across all its lives, inside an ocean of umami.” – Aggeliki Charami
Ageliki Charami, the executive chef at the Paradiso Pure.Living vegan hotel, LA VIMEA and the OMNIA plant-based restaurant, has a penchant for Asian and Japanese cooking techniques, as well as umami flavour. This vegan recipe, which she shared with us, is the most elaborate one on our blog so far and is perfect for special occasions. The noodle dough, which is coloured with a little turmeric, is the easiest part.
The onion-umami filling, on the other hand, requires a trip to a Japanese speciality store. The flavour of the caramelised onion is enhanced by kombu (seaweed), shiro miso (Japanese seasoning paste), umeboshi (fermented Japanese fruit) and rice wine.
Sustainability fact: seaweed is considered the vegetable of the future. It grows without the need for freshwater or fertiliser, and it absorbs huge amounts of CO₂. However, importing it from Japan undermines its environmental sustainability due to the long shipping distances involved. A more climate-friendly alternative is to source seaweed (kelp) from Europe, for example from France or the Baltic Sea.
But the dish is far from finished yet . As we work our way through the recipe, we’ll make our own rosemary oil (it’s easier than it sounds!) and prepare three different onion toppings for more experienced cooks, as well as a seaweed bisque and a lemon potato cream. We’ll then “dab” these onto the dish before serving.
By the way, this is what Aggeliki says about the recipe:
“This recipe is really simple. I created it so that you can easily make it at home, without needing any special restaurant equipment or complicated techniques.”
Well then! Go for it and surprise your guests (or just your favorite person) with this special dish. We hope it turns out great, and enjoy your meal!
PS: If you would like to tell your guests about the creator of this dish when you serve it, take a look at the interview with Aggeliki Charmi here.
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