The philosophy of “healthy eating”, derived from a greater awareness of the benefits our bodies get from a balanced diet, is one of today’s most talked about issues, and this is also why the decision to opt for a vegetarian (or vegan) diet is now the order of the day.
Certainly, the vegetable kingdom offers an abundance of healthy, tasty alternatives to substitute for a diet of animal source foods. The combinations for maintaining a varied, wholesome diet by choosing a vegetarian diet are almost limitless.
Nowadays being vegetarian is a much simpler, widespread choice than in the past, but a pioneer of vegetarian cuisine – including the raw food that is now very fashionable in the USA and among Hollywood celebrities – was without doubt Duke Enrico Alliata di Salaparuta, who was well ahead of his time in his in-depth studies of modern philosophies about food and diet.
A gentleman of international fame, an expert in the kitchen and in industry, Enrico Alliata was also a culinary enthusiast and wine expert. It is to him we owe the publication of “Cucina vegetariana e naturismo crudo”, one of the very first texts about vegetarian diets published just a few decades after the appearance (and spread) of the term “vegetarianism”.
Duke Enrico was firmly in favour of a vegetarian and raw food diet, insisting on the fact that all the sustenance needed by man could be provided by nature and its cycles.
His book proposed a diet based mainly on the consumption of cereals, vegetables and legumes: healthy, unadulterated foods that go perfectly with a noble beverage such as wine.
As well as being truly impressive in number (1030 chosen from every country), the recipes collected in “Cucina vegetariana e naturismo crudo” are equally surprising in their presentation – many of the tasty dishes having singular names that recall meat dishes, such as the “fois gras pie” or “the “Pasha’s chops”, even if they are totally vegetarian dishes.
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