What a fantastic video! Who knew that so many traditional Tuscan dishes are historically vegan?! Can’t wait to try the dosa-ish chic pea pancake and everything else! I learned so much! 🙌🏼

@BakingHermann

4 ай бұрын

Incredible right?! And absolutely delicious!

@muhammadshahzaibkhan3950

2 ай бұрын

Make some Pakistan 🇵🇰 dishes. You can start with a very tasty Pakistani sweet dish Ras-malai, gulab jamun or Gajar ka halva🤤🤤🤤🤤.​@@BakingHermann

@dedevideo24

2 ай бұрын

Actually it is all the Centre/South Italian dishes are historically vegan, the Mediterranean diet! Guys please, Tuscany is not Italy, it's one of the 20 regions of Italy, each region has its culture, its dishes and its language! Castagnaccio and Cecina (Farinata in Liguria, Panella in Sicily), are made in others Italian regions, called differently but are the same thing, only for Castagnaccio you can find some little differences, but the bases are the same! Thanks

@Barbaralatrevisana

2 ай бұрын

Dished were never “vegan”! Where do you get this concept? Everybody kept animals like chickens and rabbits. Cheeses have rennet in it. Also, in central and southern Italy sheep were a major staple, even today.

@gayandeuropean00

16 күн бұрын

italy, especially central/south of has a lot of traditionally vegan dishes! the north a bit less, here we use a lot more butter and dairy products than in the south. the south has a more Mediterranean climate, that allows for the growth of olive trees (hence the use of olive oil) and a great variety of vegetables. in the north, closer to the alps, a lot of people used to be shepherds! hence the use of butter and cheese. also, because the climate is more continental, you have a different variety of vegetables (at least traditionally), so a lot of recepies from the north of italy use cabbages

I am kinda surprised that many people think that eating avegetarian/vegan diet was not the norm back then. The peasants literally had nothing to their name and most farm animals were kept to help work the farm, which mainly produced grains and vegetables. Meat was a commodity and the lower class was only able to enjoy meat in their diet for special occasions, a Sunday roast for example.

@Laurelin70

3 ай бұрын

"Vegan" was never the norm. Vegetarian was the norm, at least in the countryside, where poultry was farmed and eggs were freshly at hand, or where sheep were farmed and cheese was a staple of poor's diet. And anyway, pork's meat was always present, even in poor's people diet, at least the less refined parts, salted, dried, minced and flavoured (pancetta, guanciale, coppiette, corallina, finocchiona, sausages...).

@Barbaralatrevisana

2 ай бұрын

In the land of salami, pancetta, Florentine steak, prosciutto, mortadella, etc., you are convincing yourself that vegan was the norm? Wrong. Everybody always kept chickens (free range) and rabbits (in cages) and we ate lots of that.

@hikinggirl1601

Ай бұрын

That is so true. They relied on legumes for their protein because meat was more expensive than legumes, vegetables and whole grains. This was a world without growth hormones and antibiotics for mass meat production as in the western world where meat is cheaper than vegetables.

@vlc-cosplayer

11 күн бұрын

@@Laurelin70 "NOOO YOU HAVE TO EAT ANIMALS BECAUSE... YOU HAVE TO, OKAY?"

@Laurelin70

11 күн бұрын

@@vlc-cosplayer Because is the easiest and surest way of assuming proteins with all the essential aminoacids. And anyway, I never said that meat MUST be present in a diet, I only said that claiming that the traditional countryside Italian (moreover Tuscan) diet was "vegan" is wrong, because it wasn't so.

Castagnaccio. I remember hearing about an Italian mountain village that helped allied escaped pow’s during WW2. The nazis suspected, but could not identify those responsible, so they burnt the wheat fields and took the livestock to try to force the villagers to leave due to starvation. They failed to realise how important chestnut flour was, it provided the main source of protein for the village throughout the following winter.

@BakingHermann

4 ай бұрын

That’s an incredible and moving story 😕 thanks for sharing!

@SweetyPrincessMarghe

3 ай бұрын

Idk how much truth there is to this story because chestnut flour has been a staple in Italian dishes across the entire peninsula since the middle ages... (I'm italian btw). But I like the story so I'm not mad at it! :)

@cherbear3222

3 ай бұрын

That is incredible (and credible!) We are so in-grained (no pun intended) into the mindset of wheat representing the true basis of flour. So many other possibilities that are in no way inferior.

Tbf many cultures poorer traditional dishes are rooted in meatless recipes… because meat and dairy were expensive, and they figured out a long time ago that veggies are the 🔑 to a long life…

@BakingHermann

4 ай бұрын

The reason why this show exists 👏

@Laurelin70

3 ай бұрын

I wouldn't say that dairy was always expensive in Italy. It really depended on what kind of dairy and what kind of economy was in the region. Italian food is very regional and varies according to the regional farming and local situation. For example, where there was a lot of sheep farming, like on the hills and mountains of Latium and Abruzzo or in Sardinia, "poor cuisine" included large amounts of cheese and ricotta; the old recipes of pasta in Rome were all seasoned with cheese or ricotta. The same was where the cows were raised for milk more than for meat, like in the Alps. In Tuscany cows were and are farmed for meat and not for milk, so dairy is not so much a thing in Tuscan cuisine as it is in other regional cuisines in Italy. And about meat in the "Mediterranean diet": in the cities where there were slaughterhouses, usually the "poor cuisine" included a LOT of meat, just not what we usually think of as "meat": it used offal, like liver and kidneys, entrails, lungs and such; actually, Rome's "poor cuisine" is fundamentally based on that and pasta, much more than on bread and vegetables. And the cured meat of pork, especially that of the less pricey parts, like belly and cheek (pancetta and guanciale) or the minced mix (sausages and salami), was everywhere to ensure some richness of flavour to the soups and the pasta dishes, even in Tuscan ones. Don't be fooled. The "Mediterranean diet" is largely a myth, and where it's partially true, it is because they are places actually BY THE SEA, where meat was rarely used, and fish or seafood in general was used instead. Obviously, the "poor cuisine" included "poor" fish, like anchovies or sardines, often salted or cured in other ways, or freshly fished mollusks that lived on rocks, like mussels; often in those places dairy was also rare, that's why "Mediterranean diet" is usually low on dairy, but not even that was actually "vegan".

@natalieamore8195

2 ай бұрын

Everything looks delicious, but too much oil is used in most of the recipes . Oils are capable of raising cholesterol and clog your heart arteries. 💔

@DonnaBarrHerself

Ай бұрын

​@@natalieamore8195But beans and roots NEED it.

@DonnaBarrHerself

Ай бұрын

​@@Laurelin70Remember, vegan isn't about what we shove in our bellies. It's about not contributing to cruelty.

I love this! The production quality is insanely good, the people you talk to and meals they present are lovely and the joy you portrait in this spreads across the screen! As a vegan and chronically online person I have to say, that you don't often find almost perfect videos like this. Please keep this format going! I'm really looking forward to the next episode!

@BakingHermann

4 ай бұрын

That are such wonderful words, so motivating to read. Thank you :)

My grand-father once told me his mother would make barley cofee when he was young and we are french-canadian. I have seen dandelion root cofee too. I guess poor people know you can roast and crush things to get the roasted cofee flavor.

@mjstecyk

3 ай бұрын

Chicory root is another traditional coffee substitute - chicory related to dandelions except with blue flowers so I imagine it grows quiet vigorously almost anywhere.

@rivox1009

3 ай бұрын

Afaik barley and chicory coffee became popular in Italy just before and during the war, during the time of Mussolini's "autarchia" (self reliance). Since coffee can't be grown in Italy and trade restrictions made it extremely difficult to import these became the national alternatives.

@kisutis

3 ай бұрын

We make coffee from acorns dried in the oven also from fruits of hawthorn also dried

@daniby9894

3 ай бұрын

​@@mjstecyk If I had to pick a coffie substitute, I'd go for chicory in a moka! 😂 Barley... well, it's too bland, too sweet, reminds me too much of breakfast and caffe-latte. 😂

@penkast1605

2 ай бұрын

We used roasted cheek peas to make coffee :-)

Your passion for creating delicious vegan dishes and exploring diverse cuisines around the world shines through every video! From mouthwatering recipes to captivating vlogs of vegan food adventures in different countries, your channel is a delightful journey for both the taste buds and the soul. Keep inspiring others with your culinary creativity and global exploration - you're making plant-based living truly irresistible and accessible to all! - Love from India 🇮🇳🙂👍

@BakingHermann

4 ай бұрын

Thank you so much for the wonderful words! 😊

Wow, what an awesome video. I bet THIS is the kind of "mediterranean diet" in Italy which promoted longevity and well-being as opposed to the way the majority in Italy eats today.

@BakingHermann

4 ай бұрын

Well said 🙏

@Sam-pie

3 ай бұрын

I don't know about the other italians, but I don't eat pasta and pizza everyday as people outside of italy seem to think.

@giulias.5104

3 ай бұрын

yes, correct! 💚

@francesco6835

2 ай бұрын

From an Italian and personal perspective I would say that Italy is really rich of healthy mediterrean ingredients all around the territory, from north to south, but the way diet is changing simply derives from the “new” poor ingredients which happen to come from the globally everpresent industrial supermarkets that kind of numbed our relationship with food. Also it’s worth considering that we live in a time where Italy grew generally conformed to the western capitalized lifestyle, where one chooses to live in accordance with their work rather then looking for a space with access to ground and time for a vegetable garden space…

As an Indian and vegetarian ,I love Italian food,its so good,and seeing these simple yet delicious dishes,made with nothing but vegetables ,herbs and spices,and yet so mouthwatering.And what a beautiful place Tuscany is❤

My family is from Rijeka/ Fiume in Croatia and I know all the recipes from the beginning. My nona would prepare orzo coffee with milk and polenta for breakfast for us grandkids . I can literally smell it right now❤❤❤

@BakingHermann

4 ай бұрын

Amazing!!

Great to see you in this longer form, the video has such a nice vibe with all your excitement. Well done, looking forward to the next.

@BakingHermann

4 ай бұрын

Thank you, plenty more coming soon!

A really wonderful video! I'm Italian and I'd been lucky to live in Tuscany for many years, anyway the recipes from cucina povera are present all over Italy expecially in southern Italy where there is abundance of gorgeous fresh vegetables all the year round.

@BakingHermann

4 ай бұрын

So true! Love that 😊

Man you are the vegan KZreadr I am most excited about right now. Keep up the stellar work my friend!!!!

@BakingHermann

4 ай бұрын

That means the world, thank you!

You have to Say that these are Summer recipes in Italy!!! Castagnaccio Is a reinassance cake, and it's tipycal in autumn in the centre/North of Italy, because of the chestnuts forests

Wunderbar 😍 I loved this video. Felt like watching one of the TLC food shows that I used to watch a lot when I was a kid. Thanks a lot for making this video. I learnt a lot of new things as well. Also in Germany we can get the barley coffee in supermarket. The pasta looked super delicious also that chestnut cake. Excited for the next video.

@BakingHermann

4 ай бұрын

Thank you so much! Plenty mire coming soon!

Thank you for this fantastic video! A lot of Italians don't know that a lot of traditional recipes are plant based. I saw a street interview with people being asked if they knew vegan food and none responded! Thanks again from Italy! Edit: Also "pasta e fagioli" is a vegan traditional dish I really like

@BakingHermann

4 ай бұрын

Thank you so much for watching! So many exciting dishes that deserve to be seen!

@sarac.123

2 ай бұрын

It depends in which part of Italy you live, if you live in the Northern area traditionally you will use pork lard or other animal fats to cook traditional food, even the local versions of "pasta e fagioli" wont be vegan.

This is so great! I don't even have much to say, just that this is the kind of vegan content i have been craving for a long time and I applaud you for doing it so well. Thanks for bringing this to us

@BakingHermann

4 ай бұрын

I’ve been waiting for a long time to share it 🙏 glad you like it

@trish3580

Ай бұрын

I agree this was great!

AS LIFE LONG VEGAN, I ALWAYS LOOK FOR NEW DISHES. THANK YOU.

@BakingHermann

4 ай бұрын

You are so welcome!

This is so so delightful to watch. A lot of shows give off a bit of tension and awkwardness between the host and the people they interview but this was flawless and in fact quite enjoyable to watch. I had a smile on my face throughout the video. Thank you, good sir!

@BakingHermann

3 ай бұрын

That means a lot, thanks for the kind comment 😊

I just discovered your show! Finally! Plant Based travel food show. I’m trying to get the word out because so many vegan people will love this!

@BakingHermann

4 ай бұрын

HERO! Thanks for sharing it. Yes, plant-based travel food has long been overlooked. Let's change that!

Caffè d’orzo is Gerstenkaffee in Germany. The gesture you made before eating pici meant ‘what do you want?’ 😂That’s why the cook looked confused! Lovely video about my region. Thanks!

@BakingHermann

4 ай бұрын

Haha oh no! I wish he told me! Hope it's not offensive 😬

@sandracarli1110

4 ай бұрын

@@BakingHermann No worries! It was surprising but it was also clear that you were doing it in an innocent way and actually because you were connecting to the Italian world.

@nicolettastrada5976

4 ай бұрын

@@BakingHermannjust keep in mind that each gesture has a specific meaning 😂😂😂😂😂

Normally panzanella and castagnaccio won’t be found in the same season. Panzanella summer, castagnaccio autumn. The torta di ceci might be called Cecina or farinata depending on where you are, and you’ll find variations from Marseille to Palermo

@BakingHermann

4 ай бұрын

That's true. Giulia had some chestnut flour stored in her freezer and was kind enough to show me how to make the dish, because I wasn't able to find it anywhere else!

@mcel6551

4 ай бұрын

By the way, great channel

Eye-opening and exciting to see all that goes into making this fantastic food…and it’s not complex but fresh and uncomplicated flavours! Wonderfully done!

❤Quiero ir a la Toscana! Que hermoso lugar! Todo bello! Los lugares, la gente, la comida. En Argentina tenemos (por la influencia italiana) esa comida que se hace con garbanzos y agua. Acá se le dice: "fainá". Me fascina el concepto de "cucina povera". Excelente video! Grazie mille!❤😊

So great to have a mixture of short videos and such nice longer ones where you can actually follow the process and see such wonderful people

hey Julius, i love your videos, especially this one. i’ve watched this episode so many time. it just gives off such a peaceful vibe! make more of these episodes, please! lots of love! ❤️

So glad you changed your ending. This was a delightful video. So well done. You captured the nature of the people, and their cooking ways beautifully. Looking forward to part 2.

you're a really good cooking travel host guy. Like good explanations, good relatinoship / banter with the people, and your descriptions of food is also really good. its not just "wow this tastes amazing", you actually describe the tastes textures etc. its great

@chickenfrisbee

Ай бұрын

honestly didnt expect you to be so good at this longer format, i thought you were the shortform king. but you kill it here, looking forward to more

Wow!! Amazing video, I love seeing how these foods are produced and prepared. I can't wait for part 2!

@BakingHermann

4 ай бұрын

Coming soon! :)

I'm from Tuscany and I'm really happy seeing you loving our dishes! One of my favourites is zuppa di cavolo nero, which is a soup made with cavolo nero (a sort of kale that's 100 times better than "real" kale), beans, onions, potatoes and tomatoes (or tomato paste), then served over crunchy toasted tuscan bread. A drizzle of olive oil, some black pepper and it's just divine.

I am have been so inspired by your videos and I also have such a deep appreciation for food, culture and language. The passion and vibrancy in your videos are so lovely to watch. I appreciate these so much! Thank you. Please continue to make these beautiful videos

This is such an interesting, informative video! Your interviews with each of the chefs are great and the footage is absolutely beautiful. Super excited to see more long form content like this! Also - I know this video is already Mediterranean food but it would be super cool to see you visit Greece (maybe Ikaria which is famous for being a blue zone?) and make a video on traditional plant-based foods there. Keep up the awesome content :)

My roommate and I sat down and watched this together and we loved it! We can't wait to watch the next one as soon as it comes out! :D

Such a wholesome video, I am excited to try some of the recipes in summer. The quality of your videos is also amazing! Looking forward to the next episode :)

Very unexpected pairing but I am happy to see it! I love your videos/recipes and Cucina Povera was my favorite cookbook I bought last year :)

Regional italian traditional cuisine is so rich and spectacular. The southern regions have more vegan, plant based dishes rather than the northern regions because of the spectacular climate that allows plantations and gardens to thrive, but you can find great plant based dishes also up north. Thanks for this beautiful video. This is the best way to bring this message to people, through education and inspiration! :) Greetings from Südtirol, Italy.

You find torta di Ceci in many other regions in the north of Italy called "farinata". Exactly the same! And Castagnaccio too! So many chestnuts in the north of Italy, which granted a good nourishment for the poor, therefore you find them in so many recipes. As well as nettles, f.i. minestrone with nettles... So good!

Farinata ❤in Liguria you can find It, and dumplings plant based🎉

Thank you for sharing these amazing recipes from Italy. I've been living in Italy for more than three years and have learned so much about Italian cuisine. These recipes are such a great addition to my knowledge about Italian cuisine. ❤

@BakingHermann

4 ай бұрын

Glad you like them! 🙏

So excited for this series, the first episode has been amazing! I can smell the sunshine!

Amazing! I could watch 500 more videos just like it about different regions and their traditional vegan dishes.

@BakingHermann

3 ай бұрын

Working on it 😅

This was great! I always wanted to see a food travel show around vegan and vegetarian food. So I think you’re onto something big with this one! 🎉😊

Fantastic video Hermann! I lived in Italy for 20 years but still discovered some fun things and delicious foods in your video! Really miss that delicious pappa al pomodoro and cecina! Looking forward to your next one!! Bravissimo 👍😊

Hi Hermann, How wonderful seeing all the wonderful Vegan food in Tuscany Italy.. I have enjoyed holidays in Italy over the years only having the plain pizza or spaghetti al olio. Things are changing thankfully with the new wave of Vegan Chef's, and a plant based diet. I would love if you could visit France. Thanks again. 🍅🧄

What a wonderful and inspiring video ! Seeing all these people being fullfilled and passionate about their jobs made me so happy, the smile on their faces everytime you would tell them how good what they cooked was is priceless !

Brilliant both cuisine-wise and lesson in organic farming. We have so much to learn. I’m passing this video along to our Vegan Enthusiast Group. Professor-Elizabeth

Grazie for this beautiful video! We are a family from Florence, and castagnaccio (also sometimes inappropriately called migliaccio, from the name of the cereal miglio) has been a staple in my house for ten years. After I became celiac we were looking for a comfort cake that would be easy to prepare and naturally gluten free, instead of an adaptation of a recipe containing wheat flour. Il babbo rediscovered this cake from his childhood and now he makes it every time I come back home from college. He adds orange juice to the batter, then grates orange zest and chops some rosemary in it as well. It's delicious. I suggest that everyone try and make migliaccio at home, just make sure you have some good quality chestnut flour (it's basically a one ingredient cake, make it shine) and you don't overcook it, or it will become rubbery. I wouldn't say you need as much oil as they put in the one shown in the video, so you can trade some deliciousness for a more diet-friendly dish. Thanks again for this respectful and curious look at our traditional cuisine, this was superbly shot and edited! Excited for the next video

@BakingHermann

3 ай бұрын

That means a lot, thank you so much! 😊

Production quality is off the charts, very well done. This is as good a food documentary as I’ve ever seen

It's the middle of the night as I watched this--deliciousness. It's all I can do to not go in the kitchen right now and make these truly exquisite, simple foods.

@BakingHermann

4 ай бұрын

Haha amazing! Buon appetito! 😊

Panzanella is one of those salads we eat almost every day in summer. I have a little container garden on my patio and grow tomatoes, cucumbers, peppers, squashes, herbs, and more, plus I bake bread faster than we eat it, a bad habit. So I’ve always got a supply of stale bread in the house. It’s truly a magical salad. You can add the bread either as breadcrumbs or as cubes, but either way you must let the salad sit for a bit so the bread can soak up the tomato juice and garlicky olive oil dressing. You can even eat the salad the next day if you don’t mind completely softened bread, which doesn’t bother me. I really enjoyed the Italy video series! I hope there’ll be more videos like this that explore traditional vegan food culture in other countries as well.

Tuscany will be first to visit in my trip to Italy, thanks to this video!

@BakingHermann

4 ай бұрын

You're in for a treat!

THANK YOU, JULIUS!! I just happened on to your channel and I'm so grateful! I have overcome several autoimmune issues with a plant-based diet, and 1yr later my lupus is in remission! I'm now a certified health and wellness coach and studying the Food for Life program through PCRM. Hopefully I can teach others how to heal through WFPB diet. Your videos are inspiring and the production outstanding! Wunderbar🎉🌞

Don't you just love people who are passionate about their craft? Everyone in this video clearly are, and I admire all of them, not in the least Hermann. I'm looking forward to more of these kinds of videos. Incredible work, Hermann!

نحن في العراق نعمل نغس اكلة بابا وتقريبا معظم الدول العربيه نسميها محروق أصبعه..عباره عن خبز قديم نطبخه مع الصلصه الحمراء والبصل ..لكن لا نهرس الخبز نبقيه قطع كبيره

Hey, awesome video! I'm already excited to start in my own garden, i'm jealous to see you pick ripe tomatos, looking forward to having my own again. -> quick correction to the Nettle nutritional value: while yes, stinging nettle (Urtica sp.) is a suuper healthy herb and full of nutrients and vitamins, the leaves contain about 7% protein (wich is still crazy good for a literal leaf that grows in your back yard), not 40%. Maybe he meant the protein content of Nettle seeds, wich is closer to 30%. Everyone should go out and eat nettle anyways, don't get me wrong! Great video!

This is such a fantastic travelogue. Thank you for the excellent work, Julius 🙏

@BakingHermann

4 ай бұрын

Glad you enjoyed it!

This is fabulous! You deserve so many more subscribers for all your effort and the amazing quality!! 👌

Fabulous! Love your content & your contemporary inspirations! Keep it on. :) 🌿🙏☀️

Who knew? That last loaf of bread looked incredibly delicious! Thanks so much for your content - as it is always appreciated.

Hello from Georgia in the US. Wow, what a wonderful video; thank you so much. I can't wait to get my hands on the cookbook.

Very nice presentation, makes me want to visit Tuscany Italy now!

Such a loved and informative video! And calming somehow, thank you for your work 🍃🙏

What an amazing video! So much good informative content and happy tummy feels :D

Man I love these series!! Thanks for making it and showcasing things I would never know about !

Great video! While I’m not vegan, I am fond of vegan food and didn’t know Italy had such a rich culinary history of plant-based cuisine. Definitely makes me want to visit and experience the food and culture.

@BakingHermann

3 ай бұрын

Glad you enjoyed it! ☺️ there’s plenty more to explore, can’t wait to share!

The "torta di ceci" he made is really too crunchy (is NEVER burned below) ... I am from Livorno (born in Pisa) and the usual final product is more soft (even because its usually served as a sandwich with bread) . Can be easily done at home and is fantastic.

Great video with a lot of good research behind it. Echt tolles Video. Ich mal wieder Lust in die Toskana zu fahren. ❤

Woah those dishes looked so delicious, and wow that garden is immaculate and bountiful 😊 Tuscany looks so beautiful ❤️ and Italian is such a musical language 🎵 Great video Hermann

this is so well made, almost network TV level. SO informative and fun!

Dude the quality of your Videos is beyond TV Production. Very nice.

That was a fun video! Keep up the good work!

You’ve done such a great job these videos . Can’t wait for more

@BakingHermann

4 ай бұрын

Thank you so much!

This was such a wonderful episode! Thank you so much!

I'm looking for the traditional recipes of these featured Tuscan dishes ASAP after watching this. Great job 👍 👍

I'm hoping a similar video is in the works about southern Italy. We've always heard about how hard the times were economically in the south and many people emigrated. However, the lovely food that we see from the south of Italy (in the US, anyway) is very meat heavy. There must be many beautiful, delicious, nutritious dishes that these resilient, incentive people developed over generations of poverty. Dishes that we now recognize as being powerhouses of nutrition and delicious taste.

When my mother and I get to talking about food and recipes, she tells me that originally most of our recipes (We are from Syria) were vegan/vegetarian and people only ate meat on special occasions, and for some, only once a year. i've come to realize it is the same for other mediterranean cultures as well. Modern farming has made meat more accessible, so nowadays more of our traditionally vegan dishes now include meat, even if just a little.

Hermann this video is outstanding! Thank you so much for sharing this with us! Being somewhat of a peasant myself I eat very simply, but never has my food looked like this - and the taste....I could imagine the taste vividly with your great explanation....oh if only I could move there ! Maybe I could at least make some of these recipes...they won't be the same....only in Tuscany!

14:38 Could you please explain what he does with the contents of that bucket? Is it poured all together in the ground, or on the compost heap? I kind of lose the thread after he adds the charcoal to the herbs that have been fermenting in water for 2-3 days.

@BakingHermann

4 ай бұрын

He lets them ferment, then dilutes them in a 1:10 or 1:20 ratio with water. The charcoal helps with any bad smell from the fermentation but also absorbs the nutrients. The diluted liquid is then used to water the plants when they need a boost.

I was surprise to see the 'torta di ceci" , I never see it before in Tuscana, but we have exactly the same dish in Nice, on the French Rivera, it's called "socca". With the same ingredients (chick pea flower, water, salt and olive oil) we also have "panisses", kind of a dough, that we cut like french fries, and roasted with oil in a pan. It's sooooo good !

This just made my day! ❤ grazie Hermann!

I believe Tuscany is one of the Blue zone countries where people eat mostly vegan and live beyond 100 years of age.

Loved this . We all need these living styles that once was surrounding all cities . Fresh food market gardens with grains grown not to far away . Mills within the city surrounds and for me lovely dairy farms with happy cows

all of this looks really good and you've given me more to add to my cooking rotation

see you get the food from garden and make it fresh, loved that part. Fresh means all nutrients are intact. Video also made me happy ❤❤❤

Super interesting and inspiring! This is such a great channel.

@BakingHermann

4 ай бұрын

Thank you ☺

Love all your content this one especially! Can you please tell me the brand of the barley coffee and if you’re able to order it from Italy, I’d love to try this barley coffee!

I love this series! You should do Puglia and/or Campania/Naples next!!!

Soooooo good! What a great video ❤

Great video, what I need to do now is book the flight to try on my own 😂 thank you for sharing this with us ❤

What a wonderful environment to cook in. I would love to visit Tuscany. I grow my on veggies and make my own bread so I will try this recipe.

AMAZING video, thanks! Everything was mouthwatering ❤❤

@BakingHermann

4 ай бұрын

Italian food, eh!

Hallo hermann. Es ist erstaunlich, diese versteckten Rezepte zu sehen. Die Kichererbsenpfannkuchen ähneln eher dem, was wir in Gujarat, Indien, herstellen. Only difference is my mom steams instead of baking this flour and topped with peannut oil and red chilly powder. Its called chana na lot nu khichu in my language. Loved this vegan series.

Awesome video the nettle facts was shocking… loved every minute of it!

Awesome visit and vid!

That's why the Mediterranean diet was considered healthy, because it was! They were farmers mostly poor people eating a lot of vegetables and seasonal fruits, unrefined grains, and beans/lentils, and rarely a piece of animal flesh. 💚

I have so many things I want to comment. I just love your videos- they have given me so much inspiration, thank you! Do you know the name of the salt plant? I'd love to try growing it. I just ordered aglione seed to add to my garden :)

@LahiriTube

2 ай бұрын

Atriplex alimus

@amelialodolce

2 ай бұрын

@@LahiriTube thank you!

Loving this! Keep them coming ☺️

@BakingHermann

4 ай бұрын

Thank you! Will do!

WOW! So much great and interesting information!! Thanks!!

Amazing! Gratifying!❤

I could watch this all day, so fascinating and enjoyable!!