Happy moments on the Day of Happiness
Are you happy? What is happiness? We have thought about these questions because it’s International Day of Happiness today. First of all, every individual seems to perceive happiness differently.
Tag: Valsana Hotel & Appartements
The 5 most beautiful eco-luxury hotels in the Alps
When hearing “eco” many people still associate organic slippers and jute bags. Even though jute bags are trendy in some places, the outdated image related to the word “eco” remains alive. The expression eco-luxury describes exactly the opposite, though, namely the compatibility of environmentally friendly…
Rail Romance: Traveling by train
There are various reasons for taking the train – no traffic jams, diverse landscapes, time to read. Some speak of Slow Travel, the idea of experiencing a trip more consciously. Usually, you only reach long haul destinations by plane, yet it’s easy traveling short distances by train. In terms of environmental protection, there’s hardly a better alternative to train rides since flying or car driving cause significantly more CO2 emissions than the rail traffic. Several organizations offer tools for calculating your individually caused emissions; you can even compensate it, with AtmosFair for instance. Besides wonderful accommodations, some hotels offer special benefits for tourists traveling by train!
“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.
