Published on: 14 October 2021

Vegan pastry, Alessandro Piccioni – #SUPPORTER

When people ask me which cuisine I like, I say the one that is closest to my way of life.

A cuisine without saturated fats, sugars and refined flours. To learn as much as possible about this type
In order to learn as much as possible about this type of cooking, in recent years I have done more than forty courses ranging from vegan cooking, vegan and raw pastry, baking, etc. … Each course has left me something, certainly those that have most
“Each course has left something in me, and the ones that have most impressed me are: the course in raw pastry with Chef Vito Cortese; the Master in Vegetarian Haute Cuisine at the Joia Academy with Chef Pietro Leeman; the First and Second Level Masters in Vegetarian Haute Cuisine at the Funny Veg Academy with Chef Simone Salvini.

I would also like to mention the last course I have just completed on Dietary Health with Dr Mara Di Noia, Dr Roberto Calcaterra and Chef Giulia Giunta, also at the Funny Veg Academy.
My passion for cooking leads me to continue studying and keeping up to date so that I can improve day after day.


120 gr of type 2 flour
20 gr of cocoa
100 gr of wholemeal sugar
50 gr deodorised sunflower oil
70 gr of cocoa-flavoured oat milk
4 g baking powder

300 g carrots
15 ml orange juice
vanilla flavouring
qb almond milk
70 g maple juice
qb deodorised oil

Make a dough with all the ingredients, cover and leave to rest in the fridge for an hour.
Remove from the fridge and form 40g balls and place them on a baking tray lined with baking paper.
Bake at 170° for 13/14 minutes.
Stew the cut carrots in a pan with oil and a little water.
After 10 minutes add the orange juice and vanilla flavouring.
As soon as the carrots are wonderfully soft, remove them from the pan and put them in a blender, adding the maple juice.
To obtain the right density or consistency, use a little almond milk.

Leave a comment

Your email address will not be published. Mandatory fields are marked with *