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Café Michelangelo: This pizza has cracked one of the great secrets of the universe
The flea market cafe was born vegetarian, has become vegan and now does everything to shatter all the settings around, and just serve delicious food
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pizza
vegan food
Leahy root
Monday, 26 July 2021, 06:00 Updated: 14:09
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Five minutes after we settled in Michelangelo, Eliran Aish chose to drop a bomb: "I'm not vegan," he said.
It will be a few more minutes before the owner of the (vegan) cafe in the flea market, and whoever is behind his menu, will continue shelling, this time from the worlds of pizza.
We'll be back to this cutie.
To the delicious Instagram page of Walla!
Food
but wait, let's go back to "what?"
the first one.
"The whole world of veganism is very challenging for me, in an abnormal way, and attracts me in the sense that there is vegan food in places, but in all places there is a taste of coconut," Eliran explained the anomaly, "I like the healthy niche of vegetables, but when I cook, white cheese "And the yellow cheese that stretches over the pizza, and the hamburger and the kebab, I miss. There is indeed Beyond everywhere but in the vegan restaurants something is missing."
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To the full article
"There is good energy here."
Michelangelo Coffee:
View this post on Instagram
A post shared by Michaelangelo (@michelangelo_caffe)
"We actually did experiments on customers at first. I remember the first hamburger I made for the event, which just fell apart for the guests' hands."
Aish, 32, of Jaffa Born and Raised, entered the kitchen even before the army. Growing up with a couple of parents with a Moroccan restaurant in Jaffa, his decision to open at the age of 24 "Cassiopeia", a restaurant in Kedumim Square in the city, probably did not surprise anyone. "For two years we made all the possible mistakes there. I pay for some of them to this day," he admitted.
He made his way to Michelangelo in the wake of Autumn, his ex-partner, mother of his daughter, and one of the first owners of the cafe. Six years have passed since then that included one location change and a concept change. "We started out as a vegetarian-vegan cafe whose menu was mostly with cheeses and eggs," he recalled, "after two years of activity we decided to make the business vegan. .
The experiments, in case you were wondering did not stop.
Only today it is a cook who is experienced in the use of raw materials from plants.
After surviving the corona (and even enjoying it, he says) he began working at home on turning classic desserts into vegans.
These, backed by a confectionery course at Danone, have spawned sweets that change daily at the cafe, and the basis for its new playground.
"Up until the Corona I was terribly afraid of confectionery and its precision, but since I learned I make caramel jandoya, biscotti, almond butter cookies, crumb cheesecake and also apple tart with crumble and streusel - just vegan."
No longer afraid.
Michelangelo's Sweets:
View this post on Instagram
A post shared by Michaelangelo (@michelangelo_caffe)
And from classic desserts to pizza with stretch cheese - the wet (and often unattainable) dream of every vegan. It is also the product of many experiments and dough development after the bread lessons he learned, but the interesting part is the cheese in general. Or actually the cheese substitute that is completely non-cheese, and also completely not what you would expect. Confused?
"I make the pizza cheese from polenta," he said. Protein makes it a stretchy cheese. "
Spoiler: The experiment was successful. This is a pizza with a thin and crispy dough, a great polenta that gives this corrupt dish a healthy touch (and not very stretchy, despite the ambitions), and toppings like avocado, rocket leaves and radishes that raise it even higher.
In general, you will not find industrialized protein substitutes here, but only dishes made from natural and raw ingredients.
"I am less attached to 'like' dishes, which is why I really like places like 'Anastasia' for example. This is also why our hamburger is soy, mushrooms and beets, and not things served in all sorts of vegan restaurants. Honestly, I have not even tasted the Beyund."
The experiment was successful.
Michelangelo's Pizza (Photo: Yaakov Blumenthal)
"The fact that we do not shout that we are vegan means that sometimes people sitting here do not know at all, even after they taste the food."
On Michelangelo's menu you will find dishes that have been there for years, such as a vegan breakfast, centered on a quinoa omelet. Most customers, according to Eliran, are not vegan at all. "I think the fact that we are not shouting that we are vegan causes that sometimes people sitting here do not know at all, even after they taste the food. They come because there is good energy in the place."
The cafe is returning to itself these days, after the plague and riots that have clouded the city. Accordingly, joining the regular menu is a variable, slightly more pensiony specials platter, featuring dishes like cabbage wine on oatmeal risotto with tomato whipped cream and almond whipped cream, green salad with walnuts, kale leaves and almond yogurt, or a cold couscous dish with Japanese pumpkin and chickpeas .
"It was quiet for about two weeks after what was here, everyone had left town, but today I can say it's behind us," he said, sharing future plans for expansion.
"We planned to open a neighborhood vegan deli, near the cafe, but the Corona was holding us back."
Now, he stressed, it's time to press on the gas.
"It did not stop us. She will rise and be."
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