Picture this: we’re all sitting around the lunch table, sunlight streaming in, plates of something simple and delicious between us. Someone starts talking about how a good pause can change everything — in music, on a trip, even in the kitchen.

Welcome to Open Celery! our monthly newsletter. A four-handed gourmet adventure dedicated to Plant-Based Recipes, Cooking Insights, and Stories… Made in Italy! / The fruit (veggie and dessert) of the collaboration between Simona (Personal Chef) and Orsola (Gourmet Traveler+) / Published in Italian (as Apriti Sedano!) and English, here’s happily edited and translated by Orsola (aka ockstyle) 😉

Per la versione italiana, cliccate qui 👉 Apriti Sedano! Newsletter

This July, our pause has a special flavor:

“Music is the space between the notes.” (Claude Debussy)

• Our Chef, Simona, has just returned from her trip to France — let’s see what she’ll tell us… and before we know it she’s dispensing ideas for tofu that actually tastes like something worth waiting for.
• Orsola, meanwhile, is back in New York, enjoying the city and her husband… she shares stories from a Big Apple wander set to the easy swing of “Take Five” – with plenty of museums, exhibitions, and little bites along the way.

If that kind of easy, nourishing chat sounds like the perfect way to spend a few minutes, come join us… 👉 The full July newsletter is waiting for you here…

From Appetibilis Archives

• 2025 – This season is all about spending more time outdoors, enjoying a stress-free routine (likely), relaxing (hopefully), sleeping in late (possibly), and catching up with friends… July: the Sun, the Sea or the City… Open Celery!
• 2004 – Raw veggies, dipped in oil (or a top-quality one of your choice), seasoned with salt and pepper… yum yum, it’s an Ode to Pinzimonio (and Panzanella Salad)