Innovative and wholesome recipes for living your best avo life, from Brooklyn's Avocaderia, the world's first avocado bar.
New York City's buzzy all-avocado bar, Avocaderia, became an overnight success and instant global destination when it opened in early 2017 to a flurry of media attention and lines out the door. Avo-lovers come from all over the city - and the world - to sample the restaurant's healthy and unique eats that are as beautiful as they are tasty.
For restaurateurs Alessandro Biggi, Francesco Brachetti, and Alberto Gramigni, the avocado isn't just a superfood packed with nutrients and heart-healthy fat - it's a versatile ingredient that gets people excited about eating well.
Now readers can bring the Avocaderia experience home, whether it's to make one of the restaurant's signature dishes, like the Avo Burger, or to try their hand at inventive new offerings, like Avo Tartare. With flavour inspiration from around the world, from Mexico to Italy to Morocco, this book offers super-delicious, clean-eating dishes that will take you beyond toast and guacamole (though the restaurant's creative interpretations on classic favorites are also included!), to satisfy every craving: •Baked Avocado with Egg and Crunchy Parm •Roasted Roots Farro Bowl •Guac-Fried Tots with Pico de Gallo •Zucchini Spaghetti with Avocado Pesto •Avo-Lime Cheesecake Imaginative and playful, this book delivers recipes that nourish your heart, stomach, and soul. Get ready to spread the love.
AUTHORS: Alessandro Biggi is the co-founder of Avocaderia and a native of Pisa, Italy. He is also the CEO of Zooppa, a creative agency, and works in business development for Italian innovation company H-Farm. Francesco Brachetti, originally from Prato, Tuscany, is the co-founder of Avocaderia. Francesco fell in love with avocados after working in Mexico for several years, which sparked the idea of opening an all-avocado restaurant. Alberto Gramigni is the co-founder, with his cousin Francesco Brachetti, and chef behind Avocaderia. He has a passion for food, and also produces tomatoes and extra-virgin olive oil on his farm in Prato, Tuscany.