Tiziano Terzani


The union (possible) between a sweet tooth and vegan…

Celebrating the union between two such different worlds, at least to all appearances, is Simone Salvini, vegetarian chef of firm beliefs, cofounder of Organic Academy



Rectangular mold 28×20 cm

Mimosa with saffron

Manitoba flour g 220
“fioretto” corn flour g 30
rice malt g 200
corn oil g 140
natural pineapple juice g 140
1 sachet of cream of tartar
1 sachet of saffron powder
finely grated lemon zest (or lime)
Put the two types of flour in a bowl with the sieved cream of tartar and lemon zest. Pour the oil, juice and malt into a glass; add the saffron and mix together well using a hand blender. Pour the liquid part onto the dry ingredients and work the mixture for a few minutes with a spatula. Transfer the mixture to the mould, which has been greased using oil and flour, and bake in oven at 170°C for 22 minutes. Remove from oven and leave to cool. Trim to remove hard edges and then crumble by hand until it looks like golden sand. Put to one side.

For the presentation
pineapple flesh g 100
frozen raspberries g 100
zest of 1 orange
lemon juice
red currants g 50
mixed herbs
rose petals
Simmer the raspberries with the zest for 2 minutes. Liquidize and pass through a sieve. Transfer to a pipette and put to one side. Cut the pineapple into equal spears and cook in a non stick pan until they are crisp on the outside. Squeeze a little lemon juice over them. Pour a little raspberry sauce onto the centre of the plates, continue with the pineapple and saffron sand. Finish off with the mixed herbs, the flowers and the red currants.

Note With this sweet I wanted to pay tribute to the great explorer of interior panoramas. The shape of the dessert recalls the mountains, which Tiziano and his wife loved. The pineapple and the saffron recalls the tropical countries where he and his family lived for decades.

Simone Salvini

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