GREEN PEARLS® – curated for sustainable impact
Following our articles on sustainable family vacation hotels in Germany, Austria and Peru, our journey now takes us to Italy. From the alpine panoramas of South Tyrol to the rolling hills of Liguria and the hidden beach of Sicily, we discover places where conscious traveling…
Imagine a place where the air smells of fresh mountain hay, where bees buzz and dance through the garden, and where you sit at the breakfast table and spread organic honey from your own apiary on a freshly baked bun. Are you there in spirit?…
In Tourist hot spots like Maspalomas or Hurghada, you find plenty of them: Hotels with a kids club. In most cases, these hotels offer all-inclusive vacations and often have their own water park. I used to go to these mini-clubs when I was a kid – but I wouldn’t travel to these hotels with my own kids. Because these types of all-inclusive resorts definitely lack a sustainability concept. So in this blog post, I will introduce you to sustainable hotels with childcare/babysitting services. (more…)
A big heart for guests of all ages: Hotel Weihrerhof on the shores of Lake Wolfsgruben in South Tyrol is run by a family with children of their own. They know exactly what it takes to make a family weekend on the Ritten a success.…
Whatever you exemplify, is what your child will emulate. You know this maxim, don’t you? It’s what we’re here to discuss today because what better way to teach little ones about sustainable practices than by setting an example? When we show our children right from…
“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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