A great teacher and one of the best chefs in Europe in the field of healthy eating. Martino reflects his talent and love for vegan cuisine in every dish. Martino Beria, Vegan Chef, research in the kitchen the right harmony between flavor and quality ingredients, respecting the planet and all the beings that live there. Doctor in Science and Culture of Gastronomy and Catering at the University of Padua, he works as a vegan chef and consultant for companies at an international level. He deals with training in the field of natural and cruelty-free cooking. He collaborates with magazines, holds show cooking and courses all over Italy and abroad, with the aim of spreading a new vegan gastronomy based on solid cultural and scientific foundations. He is the author of the book Vegan Gourmand, The Vegetable Proteins, The Handbook of the Extractor, published by Gribaudo - Feltrinelli, founder of the veganogourmand.it site, consultant and CEO at Arbo Vegan Consulting, Panasonic Italia's brand ambassador. Among the numerous projects that involved him, he directed the start-up of the restaurant "GAIA полезный ресторан", the first vegan restaurant in Rostov-on-Don (RU). In November 2017 an annual collaboration between Panasonic and chef Martino Beria began: the partnership between the leading consumer electronics company and one of Europe's best chefs in the field of vegan cuisine focuses on sharing values of healthy eating and quality of food. With this partnership, Panasonic responds to the growing attention that today's consumers pay to the quality of food and mental and physical well-being.

Chef Martino Beria returns to his adoptive land, Sicily, for a series of courses dedicated to professionals and amateurs who want to train in a professional and expert way in vegan cuisine and in the vegan world in general. Veg Sicilia's goal is to allow professionals to keep up with the new food trend of more and more consumers who are clamoring for the traditional regional flavor in a cruelty free style. In fact according to the Italy 2017 Eurispes Report in Italy the vegan food population is around 3%, tripling its value in a year. And Sicily, with Catania at its head, the most vegan island, seems to establish itself as one of the regions with the highest vocation veg, so much so that the culinary offers cruelty-free citizens increase visibly. A professional course that will teach the basics and the tricks of vegan cuisine from a theoretical and practical point of view:

✔ alternative ingredients

✔ most requested dishes

✔ the most sought after foods

✔ the ownership of food and the combination of the same to create typical dishes to be introduced in the culinary offer of its activity, revisited by the undisputed inspiration of our Chef Martino Beria.

A course designed and conceived by Veg Sicilia in collaboration with Myda Scuola Di Cucina, a professional training school for chefs and professionals, in its brand new location with innovative workstations and state-of-the-art equipment. A synergy born with the aim of providing a training proposal of vegan cuisine to all professionals and amateurs who want to update themselves and be able to respond in time to current trends. Monday January 15th - 9.30am - 5.00pm Tuesday January 16th - 9.30am - 5.00pm

For more details and information on costs write to [email protected] [email protected] ASSOCIATION VEG SCIILIA MYDA KITCHEN SCHOOL