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Nives Arosio


Appearing Sunday 2pm in the Cookery Demos

Nives Arosio was born and grown up in Italy. There, meals are the most important part of the day, with the family sitting around the table enjoying food and stories, she's always considered cooking as an act of love, sharing and giving. Nives became vegetarian at 15 and then vegan at 23, to be coherent with this idea of eating as a pleasure which doesn't from exploitation. When her first daughter was born she moved to a community in India to share with other people her ideas and lifestyle and this is where her passion for cooking started to grow, exploring all the new flavours: spices, tropical fruits, food combinations. Working in this community kitchen she learned recipes and cooking tricks from people of different nationalities.

On her return to Italy, she decided to synthesise her experiences and write down a recipe book, to show people that eating vegan doesn't mean sacrificing taste. Her desire to learn and explore brought her to Edinburgh four years ago, where she started working as a chef in Hendersons. Nives says, "As a Head of Pastry I'm not only trying to introduce always vegan alternatives to the typical desserts, but I'm constantly studying about new products and healthier choices. Cooking and more specifically baking doesn't necessarily mean white flour, white sugar, eggs and chocolate. To me it means organic and unrefined products, a variety of cereals and grains, healthy natural sweetener, and the interesting ways of combining dried fruit and nuts to make delicious raw desserts. For me, eating is a pleasure, cooking is a passion, and finding the best, healthiest and most ethical way to do it for people, animals and environment is my constant work".

Koko Dairy FreeYaoh