Pane e Latte’s Vegan Mayo

The infinite world of emulsions could not be explained with a simple post or recipe, but I promise I’ll try to do my best. Emulations are basically a mixture of two liquids that normally can’t be combined together. Combining oil and water is a classic example. Emulsifying is usually done by slowly adding one ingredient to another while simultaneously mixing rapidly. This disperses and suspends tiny droplets of one liquid through another. However, the two liquids would quickly separate again if an emulsifier was not added. Emulsifiers are liaisons between the two liquids and serve to stabilise the mixture. In a classic mayonnaise, the emulsifier is egg yolk, which contains lecithin, a fat emulsifier. A great substitute of egg yolk would be soy milk, which is another natural source of lecithin.


  • 1 cup sunflower oil or vegetable oil (220 g)

  • 1/2 cup soy milk (120 ml)

  • 2 tsp apple cider vinegar

  • 1 tsp mustard

  • 1 ts fresh lemon juice

  • Sea salt to taste


  1. Place all the ingredients in the blender, except the oil and blend for about 30 seconds. Then add the oil gradually while the blender is going, make sure you create a slow steady stream;

  2. Once the emulsion is created, if it’s too thick, add a touch of milk and if is too watery add more oil. Pulse again until the mayonnaise has the desired consistency.


  • This recipe also works with other types of oil like canola or extra virgin olive oil (although olive oil has a really strong flavor).

  • Lemon juice can be used instead of the apple cider vinegar.

  • Some readers have added some mustard to make the mayo more tasty and less white.

  • If you add a clove of garlic at the beginning, you can make a delicious vegan aioli.

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Pane e Latte’s “Ragù di Polpo” (Octopus Ragù)

The octopus ragù recipe is such a classic. It’s one of those super simple recipes that I can really relate to and is one of Pane e Latte’s menu staples.

The ragù di polpo is a dish that my mother use to make on a Sunday and was cheered and loved by all family members. I remember catching octopus from La Grotta della Rondinella in Polignano a Mare by dropping in the water a chicken foot (yes a chicken foot) and a white towel attached to a rope. Too many memories are connected to this dish!

This sauce could be accompanied by some pasta (we love paccheri or tubular pasta – pictured below), served on a piece of bread as a starter or even make it as a main course over some mash potato.

Yield 6 serves
Active preparation time: 30min
Passive preparation time: 5 hours


60ml Extra-virgin olive oil
1kg SA octopus cut in 2cm pieces
2 julienne cut red onions
30ml Red wine
750ml Passata
3 x Bay leaf
A.R. Salt
A.R. Pepper


    1. Heat oil in a flame-proof casserole dish or stockpot over low heat.
    2. Add onions and season with salt (why do we salt onions to soften them up? Learn about Osmosis). Cook over low heat, stirring occasionally, for about 15 minutes or until tender.
    3. Add the octopus and cook it for 10/15 minutes.
    4. De-glaze with the red wine.
    5. When wine has evaporated, cover the octopus with water and let it cook for about 2 hours over low heat stirring occasionally.


  1. Add passata, bay leaf and cook for another 2 hours.
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