COOKING PHILOSOPHY
Flavor
Marina Tommasi follows the guidelines of the Mediterranean diet as the foundation of her cuisine: she first selects high-quality ingredients such as vegetables, whole grains, legumes, nuts, seeds, fruit, spices, and herbs, combining them according to their characteristics to achieve balance, texture, and flavor.
Research
Simplicity
She favors whole, seasonal products and generally adopts plant-based cuisine, minimizing ingredient manipulation to preserve their nutritional properties and respecting their natural flavor. She alternates different cooking techniques, including dehydration, fermentation, cold extraction, and stone grinding.
Food should nourish the body and mind in the most natural and authentic way possible. Marina Tommasi's professional goal has become to help clients nourish themselves with simple and healthy cuisine. Far from privation and extremism, only through small, concrete actions and practical changes can new habits be created that lead to a profound dietary revolution.
Balance
RAW, DEHYDRATED - Oat flour, almond flour, flaxseed flour, cacao butter, maple syrup, cashew, Irish moss seaweed, agave syrup, lemon juice, lemon zest, vanilla bean, water
STEAMED – Fennel, peas, samphire, almond milk, mint, white sesame paste, nutritional yeast, cold-milled flaxseeds, date syrup, water, extra virgin olive oil, nasturtium.
Creativity
BAKED - Cauliflower, sweet paprika, avocado, pistacchio, cashew, white pepper, sesame seed oil.
Beauty
DEHYDRATED - Flax seed, piccadilly tomatoes, dry cherry tomatoes in oil, nutritional yeast, Marmara black olive, oregano leaves.