Soul Kitchen: Vegan Chef Reinvents Piedmontese Cuisine with 3D-Printed Meat

Luca André, the chef at Soul Kitchen in Turin, has transformed his classical culinary skills into a 100% plant-based gastronomic experience. Driven by ethical reasons, André aims to demonstrate that vegan cuisine can maintain intensity, complexity, and pleasure without sacrificing flavor and texture.

From Michelin Stars to Vegan Innovation

André's early experiences include working at the Michelin-starred Ristorante Passone and luxury hotels like Jolly, Four Seasons in Milan, and Château Val di Colle in Arezzo. His project seeks to raise awareness about ethical food choices and overcome vegan stereotypes, focusing on the depth of plant-based cuisine.

Animal-based ingredients are entirely reimagined; for instance, traditional eggs in fresh pasta are replaced with protein powder. Each dish uses contrasting colors and unexpected textures to create a stimulating experience, emphasizing the value of plant-based ingredients.

The Art of Plant-Based Cuisine

Fruits, vegetables, legumes, and cereals are selected based on seasonality and processed using classic Italian and international techniques, including fermentations, smoking, extractions, and reductions. A contemporary approach also incorporates advanced technologies like 3D printing of vegetable meat.

Recreating Meat with 3D Printing

By using pea protein, soy, wheat, vegetable fats like coconut, and beet concentrate to simulate color and liquids, André develops a completely plant-based protein alternative. This results in a new generation of cuts that replicate the appearance, texture, and succulence of animal meat.

"I have always loved the taste and smell of grilled meat," explains André. "I became vegan by choice, for ethical reasons, but the palate does not comply with the wishes of the brain. If something is good and you like it, a conviction will not dissuade you. When I discovered 3D meat, I found a product incredibly similar to real meat, something that somehow managed to give me the same sensation and satisfaction as grilled meat without sacrificing ethics".

Soul Kitchen's culinary identity balances classical techniques, Piedmontese traditions, and technological innovation, blending tradition and experimentation to shape an innovative vision of vegan cuisine.

Truffle Risotto: A Plant-Based Masterpiece

André's 100% plant-based version of the White Alba Truffle dish combines Piedmontese tradition with a contemporary vegan approach. This dish enhances the aromatic qualities of the Tuber Magnatum Pico through fermentations and acidity contrasts, without using animal derivatives.

"Bianco is the protagonist of this evolution, a risotto that focuses on the raw material and its ability to interact with the plant world," André explains. Here, the umami function, traditionally provided by animal fats, is performed by a cashew ferment, while depth and roundness are conferred by an acidic butter, a tribute to Gualtiero Marchesi, obtained from a reduction of white wine and vinegar emulsified with margarine and oil.

The White Alba Truffle Recipe

Ingredients for 4 people:

Fermented Cashews

• 400 g cashews
• 200 ml water
• 10 g fine salt
• Q.b. mesophilic ferments

Instructions:

Drain the cashews after soaking for 48 hours, rinse them, and combine with mesophilic ferments, fine salt, and water. Blend until smooth, cover with film, and let ferment for 24 hours at room temperature before refrigerating.

Acidic Butter

• 900 ml white wine
• 300 ml white wine vinegar
• 300 g margarine
• 200 g shallots
• 120 ml corn oil
• 10 g black peppercorns
• 2 bay leaves

Instructions:

Combine shallots, white wine, white wine vinegar, black peppercorns, and bay leaves in a saucepan. Bring to a boil and reduce to 1/3 of the initial weight, filter, and let cool. Whisk the reduction, gradually adding margarine and corn oil until homogeneous. Pour into a container, level the surface, and freeze. Once hardened, cut into 2 cm cubes.

Risotto

• 400 ml Alta Langa Docg
• 320 g Carnaroli rice – Az. Agricola Tenuta Margherita
• 160 g fermented cashews
• 80 g grated Gondino
• 40 g acidic butter cubes
• Q.b. fine salt, hot water

Instructions:

Toast the Carnaroli rice with fine salt in a saucepan. Deglaze with Alta Langa Docg, let the alcohol evaporate, and gradually add hot water until cooked al dente. Turn off the heat and add fermented cashews, grated Gondino, and acidic butter cubes. Cover, let rest for 2 minutes, and finish by stirring in a splash of Alta Langa Docg.

Finishing the Dish

Finishing

• 40 g White Alba Truffle

Spread the risotto evenly on a plate and garnish with abundant shavings of White Alba Truffle.

Cashew Ferment Recipe Details

The cashew ferment is a crucial component in achieving the desired umami flavor without the use of traditional animal fats. The fermentation process enhances the natural flavors of the cashews, providing a rich and complex base for the risotto.

Acidic Butter: A Vegan Twist

The acidic butter, inspired by chef Gualtiero Marchesi, adds depth and roundness to the risotto. The reduction of white wine and vinegar, emulsified with margarine and corn oil, creates a unique flavor profile that complements the truffle.

Carnaroli Rice Risotto Ingredients

Carnaroli rice, known for its high starch content and ability to absorb flavors, is essential for creating a creamy and flavorful risotto. The addition of fermented cashews and grated Gondino cheese enhances the dish's umami and richness.

Nutritional Information of Key Ingredients

Understanding the nutritional composition of the key ingredients helps appreciate the health benefits of this plant-based risotto. The following table provides a general overview of the nutritional values per 100g.

Step-by-Step Risotto Cooking Process

The risotto cooking process involves careful toasting of the rice, gradual addition of liquid, and gentle stirring to achieve the perfect creamy texture. This process ensures that the risotto is cooked al dente and the flavors are well integrated.

White Alba Truffle: The Crowning Glory

The White Alba Truffle is the final touch that elevates this dish to a gourmet experience. Its intense aroma and flavor complement the creamy risotto, creating a memorable culinary masterpiece.