The final day of VeganFest 2018 was packed with engaging activities, including gourmet cooking shows, the launch of Sauro Martella and Erica Congiu’s new book “Bio Dizionario: Guida al consumo consapevole di cosmetici, detergenti e prodotti alimentari,” a conference, a workshop, and the award ceremony. The events were live-streamed by the VEGANOK Network team under the direction of Francesca Ricci and Massimiliano Diaco, with introductions by Laura Serpilli, director of the Osservatorio VEGANOK.
The day began with a cooking show by Chef Dealma Franceschetti of “la via Macrobiotica” and creator of the NaturalK project, who demonstrated a delicious macrobiotic recipe for whole-grain pancakes with a cocoa hazelnut cream, avoiding refined flour, sucrose, or chemical leaveners.
This was followed by Mario de Riccardis’ workshop on crafting natural cosmetics with Alchimia Natura, where participants learned to make a leg compress for heavy legs and a natural face cream.
One of the day’s highlights was the book launch for “Biodizionario” by Terra Nuova Edizioni, authored by Erica Congiu, a nutritionist biologist, and Sauro Martella, vice president of the Associazione Vegani Italiani Onlus and creator of the VEGANOK brand. Introduced by Mimmo Tringale, director of Terra Nuova Edizioni, the authors discussed how the “BioDizionario” has evolved from a revered scientific resource into a user-friendly guide that helps shoppers navigate daily purchases, particularly useful for eco-bio cosmetics enthusiasts. The book is environmentally friendly and produced CO2-free with recycled paper.
In the cooking show area, Chef Gaia Casciari introduced “Le tagliatelle che si vestono di rosa pink,” a vibrant twist on traditional vegan tagliatelle made with durum wheat, colored with spinach and dried beetroot powders.
Later, Alberto Leonardi, a world champion in extreme martial arts and a mental and life coach, presented “Evolvi il tuo cervello ed abituati all’eccellenza.” He shared his journey of recovery from a severe spinal injury using minimal medication and the power of visualization, which significantly shortened his expected recovery time.
The day’s culinary presentations concluded with “Dolce settembre” by Chef Antonio Guerra, director of the “Arte Dolce” pastry school in Rimini and a VEGANOK-certified professional. He showcased a delectable sablé topped with chocolate mousse and berries.
The festival ended on a high note with the VEGANOK Award 2018 presented in memory of Tiziano Terzani, received by his son, Folco Terzani, who spoke eloquently about his father’s ethical journey, his advocacy for vegetarianism, non-violence, and his quiet battle against consumerism and multinational corporations.
The twelfth VeganFest was a resounding success. It featured two live TV studios, celebrations of the network’s 20th anniversary, numerous celebrity guests, awards, and book launches—all underscoring the festival’s commitment to promoting vegan ethics, nutrition, and culinary arts.
Join us at the next VeganFest!
