We had fun interviewing four food bloggers in the Maniva kitchen Room grappling with an alkaline recipe chosen from the 4 courses of a healthy meal.
Chiara Canzian, born in 1989, started taking her first steps in the music world from an early age, publishing two albums and participating in Sanremo in 2009. She then chose to dedicate herself to another of her great passions: vegetarian and vegan cuisine. She managed a restaurant in Verona for two years while continuing to extend her preparation also working with the great Pietro Leemann. She later wrote a book with her father on vegan ethics published by Rizzoli, “Healthy Italian Vegan“, with which she travelled to more than 40 kitchens throughout Italy to present her creations.
In 2017 she started Blog Radici (http://www.chiaracanzian.com/) from which we extract a small excerpt: “From the beginning I followed the flow of my passions without reservation, because what always gives me happiness and inspiration I find around me in little everyday things.
It works like this: if at six months I was crawling around the backstage of the Pooh and at 3 I was kneading pastry, I do not see why, now I’m an adult, I have to give up spending my time joyously between cooking, music and art in general”.
Michela Montagner, cultural operator employed in the production office of the Elfo Puccini Theatre in Milan.
A vegetarian from the start, a marathon runner for passion and a cook for pleasure, she has been interested in learning more about food, sports and wellness issues for years. Today she follows a vegan and macrobiotic diet and is about to obtain the title of Macrobiotic Food Therapist at La Sana Gola in Milan. She obtained the Nutrition Diploma at the Italian Fitness Academy (recognized by Coni in Italy).
The idea behind Runveg.it, Michela’s blog, in art RUN VEG, is to promote a healthy lifestyle and diet associated with running and sports in general (she also practices yoga, cross training and trail running) as a tool to improve one’s health and quality of life.
Before becoming a consultant in Holistic Nutrition, Emanuela worked as a structural engineer for the most important engineering company in the world, ARUP. In 2008 she discovered that she was celiac and had some health problems, she began to change her diet by approaching a more natural one. In these years she wanted to study to really understand what was the best diet and so, in 2015, she left her job as an engineer and enrolled in the Canadian School of Natural Nutrition where she graduated in Natural Nutrition in 2016. Her path culminated in 2014 when she became vegan and raw food resolving, once and for all, all of her health problems. Parallel to this food path she undertook one internally of “personal growth”. That’s how she started practicing yoga until she decided to do a Yoga Teacher Training course in Bali in 2016. In recent years she has studied raw food further (graduating as Raw Chef at the Matthew Kenney Culinary school in Venice) and ayurvedic cooking. Emanuela believes in the magical power of food as a source of health, not only physical but also psychological. She accompanies customers on a real journey to discover their body and themselves.
Manuela Conti, author of the blog “Con le mani in pasta” is the mother of three children, born and raised in Brianza, she grows the vegetable garden, loves cooking and writing. She graduated in Environmental Sciences but continues to devote herself to her true passion: natural cooking, the taste of the countryside at the pace of the past. The blog is a space dedicated to baking, cooking and self-production, a sort of field diary, available to anyone who wants to test themselves in the kitchen and in the vegetable garden. “Con le mani in pasta” does not just mean have both hands full of flour, but the real contact with all that is life and creativity. Self-production, sourdough and seasonality are Manuela’s favourite themes.