Gourmet dinner in Rome from Impact Food: the “Steak House” that does not use animal proteins

To find out where we are with the “veg” gastronomy, we have been to Impact Foodthe restaurant in Rome where they only use Plant Based foods. Because and if until yesterday the veg choice gratified the environmental and animal right -handed pride but forced the only offer available on the menu, generally a not very identified “mix of vegetables and hamburger -shaped potatoes”, now view and palate can delight in other way having a cuisine available that is now articulated on a par with the traditional one, between menus à la carte And brand new recipes.

That’s how it went.

What’s on the menu from Impact Food (and because it is good for the environment)

For the debut we choose the Meatballs breaded at the ton-no with tuna sauce. Alessandro Thellung Founder of Impact Food, six years ago, together with Federica Testapresents them to us as one of the novelties of the menu of the moment on which, next to each dish, it is indicated through two numerical values, the impact on the environment in the form of consumption of water and production of CO2 (carbon dioxide).

So let’s find out that, on average, Each dish made with Plant-Based products allows an impact of 90-95% less than its traditional consideration. “The data is well known – explains Alessandro – but it continues to impress thinking that 15 thousand liters of water are consumed to produce a single kilogram of beef”. The tuna-nontonno of the meatballs is compact and tasty, but they are the Meatballs with saucewho come as a second appetizer, to leave speechless. The grandmother’s meatballs, those of Sunday, immediately come to mind. And I seem to go back in time. The typical Roman “shoe” at the end of the reach is the unequivocal sign of the success of the dish.

Green pepper fillet

The Scialatielli in Ragù At the end of the evening the dish that we appreciated more and, really, the successive meat of the meat proposed has nothing to envy to the original, apart from the fact that compared to the traditional recipe The dish saves 99% of water for its production while the carbon dioxide produced is 65 times lower.

And this certainly makes us feel even more at peace with ourselves. «It is no coincidence – explains Alessandro – that Our most loyal customers are neo-laurels, age group from 24 to 30 years old, and then the forty-five fifty-year-olds. In practice, those who consciously deal with the future of the earth, as well as theirs ».

Scialatielli in Ragù

The vegetable sashimi and the meat plant based

It intrigues the name of the company that produces vegetable ragout: Redefine Meat. «It is one of the companies we supply from – explains Alessandro who, at just 29 years old, shows the wisdom of a guru -« Impact proposes Plant Based meat of two large companies: Beyond And Redefine, But there are also Happy Vore’s chicken nuggets, the Wrap of Planted KebabThe Zalmon vegetable sashimias well as salmon and tuna of Current Food based on soy. The Ribs served by Impact Food are of Juicy Marbles».

This too, therefore, is a further passage compared to the plateau of the vegetarian a few years ago: The production has increased and has diversified, and flavors and taste certainly have taken a huge advantage. For example, before tonight dinner I only knew the Hamburger Beyond: I discover instead that the choice has now differentiated and that, when I order, I can also choose based on this element.

Smoked Hamburger

3D and Hamburger Smoked

Not surprisingly, therefore, I choose to taste the 3D cut(Redefine Beef Flank, served with salad, artichoke cream, courgettes and aubergines in Teryaki sauce). The name, I am sincere, does not exalt me. The process to obtain this carnal of plant origin generally consists in printing a product in 3D which, with the same nutritional properties of a common steak, is instead made up of 60-70% of water and 20% of proteins, coming from the yellow peas, vegetable oils, aromas and natural dyes and extracts of algae useful for the fibers. The result, thanks to extremely elaborate computers that manage to take these few ingredients at the right temperature, to mix them and recreate a consistency through nozzles, has a flavor and smell similar to those of a product of animal origin. The consistency and taste are surprising.

I continue, and I don’t regret it, with a Smoked Hamburger (Black bread, Ridefine vegetable meat, Bacon, Cheddar Flavour, tomato, salad and BBQ room. Obviously in the company of fried potatoes). Here too we are really very far from the vegetarian hamburger available until some time ago in the Steak House. Bacon, in particular, is underwear and crunchy just must be. I close with a Green pepper filletwhich in the end, is perhaps the one I prefer less, even if it is undoubtedly very well cooked. He leaves the “blood” that he comes out of the “blood”.red cherry cherry juice». But perhaps he still has a margin of improvement. (The meatballs are not, those are already perfect!).

The sauce meatballs

The planet can be respected without sacrificing the taste

For obvious reasons of decency, my meal ended here, but Alessandro informs me that, if desired, I could still choose among many other dishes: the Mixed grillwith swap chicken fillet, skewer with sausage and bratwurst, the Ribs Ribs Of Juicy Marbles (vegetable ribs with bone served with baked potatoes and chicory) i, the Gnocchi Cascio and Pepe Fresh gnocchi and grattì cream). THE Japanese Gyozai Ravioli with the smoked fondue (fresh pasta stuffed with ground retafine and vegan Matthpoisett fondue), the Mozzarella in carriage and the sweet Hazelnut.

“What we want – concludes Alessandro – It is inspiring to people the awareness that we can now revolutionize our way of eating and consuming respecting the planet but without sacrificing our habits». And the taste is undoubtedly one of the most rooted habits. To do this, the possibility of cooking the Planted Based products will also be essential. Not in case the Impact Food project has already thought of the next step: theOpening of stores specialized in products of vegetable origin. “From the end of the year the inaugurations will begin in the other cities: Milan, Florence, Bologna, Naples, Verona and Turin, beyond Rome. In each city we will have not only two fast food and one steak house (with different service between lunch and dinner) but also a supermarket where to buy the products of the various companies».

And for those who really turn up the nose? On the occasion of the World Environment Day, the June 5, Impact Food will offer a series of Free tastings for skepticsby giving some dishes – while stocks last – to reduce prejudices on vegetable -based products.