Orzo in Italian means Barley. This is how the pasta got it’s name – due to the resemblance with the grain.

Although originating in Italy, Orzo has long been popular in other cuisines, particularly those along the Mediterranean Coast & the Middle East. Orzo is a smooth pasta, which means it has a pleasant texture that doesn’t tend to ’stick’. Thanks to this, it is widely used in soups, salads and ‘pilaf’ like dishes.

We use this ‘grain’ in a delicious one pot dish accented by the flavours of tomatoes, celery, and bell peppers. We tried to keep the soul of this dish in the Middle East, and complemented the orzo with the hints of heating cinnamon and bay leaf.

The salad originated in the mountains of Lebanon and Syria and was an essential part of people’s diets in the Middle Ages.

The recipe was often mocked for the lack of meat but it eventually conquered the local’s hearts and entered into gastronomincal folklore thanks to it’s freshness and various health benefits. Variants throughout the Levant include the Turkish ‘kisir’ and Armenian ‘eetch’. Tradiotionally, tabbouleh is made with the cereal known as bulgur.

We decided to use a bulgur variation – couscous. What makes our version complete is the succulent rehydrated soy meat flavoured with cloves, adding a nice contrast between refreshing tabbouleh and some wholesome plant-based protein.

Gnocchi originates in Northern Italy, where the colder climate is better for growing potatoes than grain.

It is usually eaten as a first course, but they can also be served as a contorno (side dish) to some main courses. Traditionally gnocchi are made from potatoes but we can find variations using parsnips, carrots or sweet potatoes.

Our version of this Italian delicacy is presented as a main course dressed in rich creamy cashew based sauce and brewers yeast which gives imparts a cheesy aroma to the dish.

Carbonara is one of the most famous and representative dishes of the Italian culinary tradition.

Although carbonara is today considered a typical Roman dish, its origins are rather vague and often disputed. However, most sources trace its origin to the Lazio region. Some relate it to a Neapolitan origin, while others associate it with a creation of the allied forces during the liberation of Rome in 1944.

We recreated this traditional recipe and gave it a plant-based spin. The creamy and egg-like texture is provided by vEggs and vegan parmesan gives it the added extra sharpness. A final garnish of smoked coconut ‘bacon’ is what gives the fuller character to this plate.