Name: Travel the World
Cuisine: finedining
Ingredients: Harissa Roasted Cauliflower, Courgette Flower, Romanesco Sauce; Celeriac and Taro Root “Darphin”, Jicama, Apple and Grape Salad, Red Lentil and; Crispy Collard Greens Rolls, Coconut Dip and Radishes; Za’atar Grilled Aubergine Salad, Golden raisins and Black Sesame Sauce; Amaranth kibbeh, red pepper and walnuts, roasted figs; Butternut squash tortellini, hazelnuts, watercress and nutmeg sauce; Stuffed Piquillo pepper, beluga lentils, avocado, wasabi and macadamia; Jackfruit Mulligatawny, Saffron and Nut Flatbread

The Netherlands

North Holland

Amsterdam

My earliest memories as a kid are connected to food and family, two great Italian traditions. The Italian culture, where I come from, strongly impacted my passion as a chef.
 My experience as a professional chef started 10 years ago in a retreat centre with a lush vegetable garden that indirectly transmitted to me the passion and love for vegetarian and plant-based cuisine. Since then, I have never stopped cooking for small or large groups of people in Italy, Switzerland, the UK, Germany and now the Netherlands, combining Italian food with the international scene. I have studied Macrobiotic cooking at the International Macrobiotic Centre in the UK, and then I graduated with the Diploma in Plant-Based Culinary Arts at Le Cordon Bleu of London.
My journey as a private chef runs between several retreat centres in Europe, private chef and catering and cooking workshops.
I love creating new recipes, combining health with taste, to make the kitchen the home of the whole world.

A creative mix of italian bruschetta with pesto sauce and sun dried tomato, fresh tomatoes and parsley chermoula, wild mushrooms and asparagus and much more

Bruschette fantastia

A typical starter from Rome, Supplì are amazing rice balls filled either with Ragù, spinach, cheese and much more

Supplì

Delicious courgette flour from Rome filled with anchovies and mozzarella and seasoned ricotta with lemon

Filled courgette flowers

A crispy chickpea cake from Tuscany served with rosemary infusion, black pepper and green seasonal vegetable

'Cecina' chickpea cake

Pasta from Sicily with fresh tomato sauce, fried eggplant bites and ricotta salata grated on top

Pasta alla norma

Typical from Emilia Romagna, this dish is part of the italian strong culinary tradition. Choose between a wide range of fillings: Bolognaise Ragù, Pumpkin and rosemary filling, Spinach and cream

Lasagne

One of the best national dishes that can be found around the whole peninsula, Aubergine 'alla parmigiana' is a marriage between tomato, aubergine, parmigiano and mozzarella

Melanzane alla Parmigiana

No need to explain it, pizza can be dressed in so many ways! Just choose the flavours you like the most.

Pizza

With mushrooms, courgettes, asparagus, red raddish and blue cheese and so much more

Risotto

A mixed salad filled with colourful ingredients and a creamy italian dressing

Lush Salad

White creamy beans with raw vegetables 'soffritto' and lemony dressing

Fagioli cannellini

Everywhere in the world now, this italian best-seller dessert conquers everybody. It can be made coffee-free.

Tiramisù

A typical chocolate cake from Emilia Romagna, it will melt in your mouth.

Torta Tenerina

This is a menu idea which can be customised according to the clients needs. A journey through Italy, experiencing the original italian cuisine. All dishes can be turned vegan, plant-based, lactose free, gluten free, sugar free if needed. I mainly use seasonal ingredients.

buffet

classic

comfort

finedining_1

italian

lactose-free_1

Vegan

vegatarian

private-chef

Italian Experience

Harissa Roasted Cauliflower, Courgette Flower, Romanesco Sauce

Celeriac and Taro Root “Darphin”, Jicama, Apple and Grape Salad, Red Lentil and

Crispy Collard Greens Rolls, Coconut Dip and Radishes

Za’atar Grilled Aubergine Salad, Golden raisins and Black Sesame Sauce

Amaranth kibbeh, red pepper and walnuts, roasted figs

Butternut squash tortellini, hazelnuts, watercress and nutmeg sauce

Stuffed Piquillo pepper, beluga lentils, avocado, wasabi and macadamia

Jackfruit Mulligatawny, Saffron and Nut Flatbread

This is a full immersion in the internation fine dining experience that will surprise for its estethic and taste

finedining

French

gourmet

plant-based

Travel the World

Home-made french fries with several home-made dips (aioli, ketchup, bbq, cheesy, spiced) and dressings

French fries fantasty

Wurstels, vegetables, rolled in a delicious home made pastry

Rolled Pastry

Delicious grilled mushrooms in a strong marinated sauce grilled and served into a home made orange bun

Mushroom Bun

Home made hot dogs buns in a 24h marinated tempeh

Temeph 'Hot Dogs'

Tasy seasonal raw veg with a variety of different colourful hummus

hummus and crudités

To accompany this reach menu, a fantasy salad to support

Healthy Salad

Carrot Cake

Gigantic cookies filled with the best chocolate chips

Real american cookies

This is a cosy, healthy but tasty menu designed for both adults and kids. Gluten-free, vegeatian, vegan options included

comfortfood

Comfort Food Feast

Creative Vegetarian and Plant-based chef, combining Italian cuisine with International influences

Travel the World

Indication of Chef Angelica Carletti's skills and specialties

Harissa Roasted Cauliflower, Courgette Flower, Romanesco Sauce

Celeriac and Taro Root “Darphin”, Jicama, Apple and Grape Salad, Red Lentil and

Crispy Collard Greens Rolls, Coconut Dip and Radishes

Za’atar Grilled Aubergine Salad, Golden raisins and Black Sesame Sauce

Amaranth kibbeh, red pepper and walnuts, roasted figs

Butternut squash tortellini, hazelnuts, watercress and nutmeg sauce

Stuffed Piquillo pepper, beluga lentils, avocado, wasabi and macadamia

Jackfruit Mulligatawny, Saffron and Nut Flatbread

Book this menu

Mealbox

Cooking Workshop

Private dining

About Chef Angelica Carletti

Other menus by Chef Angelica Carletti

Italian Experience

Comfort Food Feast