Maura Bozzali - Ratatuja
Veggie Biologist Nutritionist, health on the table with simplicity and plenty of energy
Hi, I'm Maura Bozzali. Curiosity and a passion for cooking (and more) have always been my hallmarks.
I worked as a biologist for many years in scientific research laboratories, but in recent years my passion for cooking has led me from microscopes to the stove to increasingly pursue a more natural diet.
We all know that food has an effect on the body and mind “we are what we eat” and this led me to radically change my lifestyle.
Photo by Dose Juice
I invite you to read me on the stove, or you can also write to me or find me here: RATATUJA - FACEBOOK - INSTAGRAM - SITE
ARTICLES
How to face the summer
Vegetables and the Vegan World
How important it is to chew food well.
5 tips for making bread and focaccia with ancient grains
7 Breakfast Mistakes You Absolutely Must Avoid
MY RECIPES
Fat-Free Rice Cake with Pumpkin, Carrots, and Apples
How to make vegetable sauce in 1 minute
Wholemeal Khorasan shavings with snow peas
Pasta with carrots, courgettes and confit tomatoes
Steamed Muffins with Raspberries and Strawberries
Senatore Cappelli's Homemade Focaccia
A colorful millet and chickpea salad
An idea for breakfast: homemade cereal cream
Pasta with radicchio and purple basil
Semi-wholemeal apple pie
Semi-wholemeal pancakes
Torchietti Luce with Zucchini and Stridoli or Strigoli
How to make lentil meatloaf
A breakfast rich in fiber and protein with oat porridge
Rye and black cabbage savory pie
How to make chickpea hummus
Pasta and cannellini beans, in winter and summer
Wholemeal Khorasan shavings with green pepper
Torchietti salad with tomatoes, courgettes and pine nuts
Senatore Cappelli Macaroni with Radicchio
Savory tart with seasonal ingredients
Torchietti Luce with cream of cannellini beans and asparagus
Easter Donut
Khorasan wheat pasta with asparagus and goji berries
Black cabbage and hazelnut pesto, surprising
How to make vegan millet and beetroot burgers
Vegan Chocolate Muffins: The Secret to Softening Them
How to cook steamed bread
How to make whole wheat bread at home
Wholemeal spelt and barley bread with sourdough starter
Spelt biscuits with berry compote
Spiced biscuits with barley and cocoa
Semi-wholemeal spiced shortcrust biscuits
A pesto you don't know: almonds and zucchini
Pasta with arugula, lentils, and olives
Pasta salad with vegetables and almonds
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