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Magic forgets of fermentation
The fideller’s approach lies in a deep respect for the tradition, especially the transformational power of fermentation. He is fascinated by how time, patience and microbial alchemy can elevate the simplest material.
“In South India, people queue on the streets in Bangalore in the morning to get an idli with coconut sauce,” he shared, with his voice praise. “This is an incredible way to start the day, honestly. Like a cracker.”
For Fiedler, fermentation is not just a trend – it is a legacy that many cultures have never lost. “The more advanced culture is, the faster we lose the abusive culinary traditions,” he sees. “But in places like South India, you still see a lot of traditional food which is really good for you, being made in this way.”
Food stories by road
The journey is at the center of fideller’s Pak philosophy. His new book, ‘Naturali Vegan’, is a passport for cuisine that is just a plant-based, which is the shape of a reward of religion, poverty and local scenarios.
“It’s so exciting because you realize, I don’t really need to take dishes in my diet,” they explain. “I can still tap in tradition and culture and participate in it.”
Some discoveries were born out of need – such as Burmese tofu, not soya but from chickpeas. Others, such as Turkish Bean Stu Kuru Fasuli, are lessons in balance and resources, which are a slow cooked legumes with tangi pickle and drunkard yellow. “The simple way of cooking. You are slowing it into a tomato and black pepper paste broth,” they say, describing the process with reverence that spends hours on the stove.
Fight for slow food and variety
As an ambassador for slow food movement, Fidler is emotional about preserving not only cuisine, but also biodiversity. He takes the initiative of the champion like the arc of the arc, which tries to save the endangered varieties of fruits, vegetables and beans.
“Every vegetable, every piece of nature that exists is like a capsule of DNA, which is the answer that we can cope somewhere in the future,” they say. Humble banana, he warns, a story of a caution – with thousands of varieties in existence, but only one supermarket dominates the shelves and is now a threat to the disease.
Cooking for happiness, not perfection
For all their specializations, the memories of Fidler’s food are indifferently indifferent. When asked about his favorite dish, he does not hesitate: his mother’s spagheti aglio, Olio e Pepronino. “It’s very simple, but it’s my mother,” he smiles. “This time I grew up at home that my brother and me, we used to love it so much that with all four of us, we would eat a kilo of pasta in one sitting.”
He first admits that it is not always straight to make recipes from his journey. His effort in Turkish Borec ended in “a large drop of flour”, with his effort, stretched filled filled and sweet tahini. But for the Fidler, the pleasure is trying – and in sharing the process, accidents and all.
Beans, pressure cooker and simple pleasure
When it comes to practical advice, the Fidler is a lawyer for unconfirmed but necessary: beans, legumes and humble pressure cookers. “If you use a pressure cooker with a small hack, the chickpeas take seven minutes,” he excite. “This is incredible. So soon, and they come out completely from the tender.”
Her food guilty happiness? Salt and vinegar crisp with a pint in a pint – an indication for your adopted British home. And the component he thinks is the biggest waste of money? Jord Beans, which he believes that convenient but far away from drought.
Good food, good company
For Fiedler, good food is not just about what is on the plate. “It is emotional, it is historical, it is cultural. It is fun to eat,” they say. “Ultimately, good food is the difference between eating it and something that will plant the seed and one day something will be made that will make a difference.”
Are you looking for more frequent cooking for anyone? “Grow and eat more legumes. They are a powerhouse, good for your intestine and good for the planet.”
As Fidler’s visit shows, the best plant-based food is not a compromise-it is a celebration, lies in the tradition, is always best when bursting and sharing with taste.
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