Sustainability at the bar in our green pearls
Sustainability at the bar? Five of our Green Pearls® Hotels will show you how to do this in the most creative way, with alternatives to disposable tableware, upcycling ideas, and the best organic wines.
Tag: La Subida
So what is the idea behind Slow Food and Slow Travel?
Faster, further, better? We will show you how you can recharge your batteries by slowing down. Our Green Pearls® Hotels offer you sustainable relaxation from stressful everyday life with Slow Food and Slow Travel.
Social Distancing and Corona Measures – Vacations by far
With the rising number of tourists worldwide, reliable hygiene and safety measures are becoming increasingly important. The Green Pearls® Partners, as hotels that operate in a sustainable manner, face these challenges in a very special way. Find out here what you should be prepared for during the current pandemic.
In recent weeks, you have probably heard the term social distancing everywhere. It’s about the physical distance that we should all maintain in order to contain the spread of the virus. Already a hundred years ago, when the Spanish flu was circulating, people were called upon to keep their distance. Also, in our hotels there are different measures, which you have to consider and we explain in the following.
Long-distance hiking trails: over the Alps, Tenerife and the Black Forest
Have you ever hiked a trail over several days? With a tent and sleeping bag in your luggage, from hut to hut or maybe even with a few cozy hotels between the individual stages?
La Subida: rediscover the magic of nature
Have you ever heard of Friuli or even been there yourself? Recently we discovered a very special hotel in the northern Italian wine region, which we would like to introduce to you today.
“A dish about one ingredient (onion) across all its lives, inside an ocean of umami.” – Aggeliki Charami
Handmade tortellini with an umami filling
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.
