Cascina Gallo Orsi, Calamandrana (2026)

I will be sharing other informative messages using this account :-)
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Our eco-friendly B&B is in Piedmont region of Italy in the h We, Canan and Umberto, like to provide a home away from home for visitors who want a comfortable, high quality, low ecological footprint B&B. If that’s also your life choice at home, why not continue that during your holidays with us. We love nature and

have had the privilege of making our passion our profession, having lived and worked all around the world for nature conservation. In 2009, we settled in Piedmont, which is where Umberto is from. Our aim has been to scale down, live on our farm enjoying nature and our own organic gardens. We love our region and all it has to offer and we love to share our knowledge of the area with you, our guests.

12/06/2026

Cooking is one of my greatest joys. When I step into the kitchen, I seem to enter a state of flow that feels almost meditative, where the distractions of daily life fade into the background and I focus on the simple act of cooking. I love experimenting with ingredients, exploring new combinations, and adjusting flavor profiles to discover something unexpected and delicious (and sometimes not 😆). One of my favorites is reinventing leftovers, transforming them into entirely new meals with different textures, aromas, and tastes. This allows me to be both creative and resourceful. Above all, I enjoy developing whole food, plant-based dishes that are healthy, nutritious, delicious and satisfying, proving that plant-based foods can nourish both the body and the senses. Every plant-based meal is an opportunity to nourish our bodies and to do the right thing for our planet.
A plant-based diet has been proven to be the healthiest option both of human health and the health of our planet. Taking steps towards an all plant-based or at least a plant predominant diet is the simplest and strongest act one can do in curbing climate change, and reducing biodiversity & habitat loss.
Plant-based is planet based!
💚🌎🌏🌍💚

04/06/2026

Over the past six months, I had the pleasure of traveling to four different countries (Malaysia, Brazil, Türkiye & Kyrgyzstan), each with its own unique culture, traditions, and culinary heritage. During this time, of course, I remained committed to eating a 100% plant-based diet, which was both rewarding and, at times, challenging. In some places, fresh fruits, vegetables, legumes, grains, and local plant-based specialties were abundant and easy to enjoy. In others, I found myself navigating food cultures where meat played a central role in traditional dishes. This often required creativity, patience, and respectful conversations to find suitable options while honoring local customs. Despite these challenges, the experience deepened my appreciation for the universal abundance of plant foods and the kindness of people willing to accommodate different choices. Traveling this way allows me to explore local markets, seasonal produce, and regional flavors, proving that a plant-based lifestyle can thrive across borders while fostering cultural understanding and personal growth.
The best part of all of this was connecting with family and friends along the way, enjoying heart warming moments over delicious meals!

Photos 1-7 in Malaysia, 8-10 in Brazil, 11-15 in Türkiye & 16-20 in Kyrgyzstan.

29/05/2026

Visiting the Osh Bazaar, the local market was a feast for the senses, filled with the vibrant colors and rich aromas of fresh produce and traditional foods along with anything you can imagine for everyday life, from electronics to household goods, to clothing (we bought some traditional felt hats; see last photo) and of course food. Stalls were filled with a cornucopia of crisp leafy greens, juicy tomatoes, veggies of all sorts, fragrant herbs, and ripe seasonal fruits. Nearby, sacks of whole grains, many kinds of rice, lentils, beans, legumes of all sorts, nuts, and seeds lined the pathways, offering a glimpse into the region’s wholesome culinary traditions. Farmers and artisans proudly displayed homemade breads, dried fruits, spices, and other local delicacies (check out the, pieces if clay sold for eating, and the various salads made with mushrooms galore), creating a lively atmosphere. The sounds of friendly conversations, which our guide Erika helped us with, and the abundance of natural foods made the experience both interesting and inspiring, celebrating the richness of local agriculture and community life in Bishkek.
It was smiles all around and food for my soul!

💚Kyrgyzstan

11/05/2026

Time to celebrate again! 🥳 May 3rd marked 7 years since I became a Food for Life (FFL) instructor with the Physicians Committee.
I've enjoyed being a part of the FFL team and spreading the evidence based nutrition information to help people reach their optimal health. In the meantime, the FFL program recently celebrated its 25th anniversary, having positively influenced lives of thousands of program attendees.
As for me, I haven't touched the lives of thousands, yet, but each person I help towards better health makes me happy. Each lowered LDL, HbA1c, each successful weight loss, each person with reduced arthritis pain, and so many more healthy changes for my happiness.😊
The FFL classes I teach are informative but also full of laughter. The communities that form during the classes are supportive, where individuals learn from each other, share success stories or problems & they remind each other that they're not alone and it is progres not perfection that we are aiming for.
I'm grateful for being a part of a dedicated team of FFL instructors who with the help and support of the FFL team in Washington D.C. continue sharing this wonderful program around the world. 🙏💚🙏

23/04/2026

Time flies when you are cooking whole food plant-based! 🥳 Seven years ago, I received my certificate, having finished the Rouxbe professional plant-based cooking training. I've told this before, but here it comes again, it was one of the most rigorous trainings I've had, pushing me out my comfort zone (and I love cooking), and shaping me to be a better me. 😁 From the first photo, which shows my perfect little agar cuts, to the best ever fluffy pancakes, to the home made pasta that fooled my Italian husband (he couldn't believe it could be so good without eggs!), to making "mis en place" a lifetime habit, to my all time favorite chocolate ganache torte, and that final assignment of party foods, I enjoyed every moment of the course. I'm a better cook as a result of the training, I am also a better instructor of whole food plant-based cooking. During my lifestyle medicine coaching, while supporting others move towards a plant predominant diet I use my skills and training, too.

Thank you Rouxbe!

Indirizzo

Calamandrana
14042

Telefono

+393316251179

Sito Web

http://www.cascinagalloorsi.com/

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