Isabella Sallusti

An inspiring journey through Isabella Sallusti’s oasis in south of France

After a career as journalist and stylist, Isabella decided to leave Paris and settle down with her 4 children in the south of France. On the hills, near Nice, she found this arid ground which she turned into a fertile and abundant oasis just by applying (with faith and patience) the permaculture techniques she had been studying.
From urban school groups lacking contact with nature to film shootings everyone is welcomed in Casa Sallusti. A place to connect with nature and food.

In addition to her showcookings, Isabella receives yoga or meditation retreats and rents her lodges for immersive sayings near nature. She’ll always nourishes her guests’ body and mind with the vegetable she grows just by the kitchen, where she prepares the most delicious recipes according to the season.

Fall from the garden to the kitchen

An inspiring journey through Isabella Sallusti’s oasis, including some tips on Permaculture and different ways to enjoy what the garden gives us this season.

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Digital Workshop with Isabella Sallusti

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INGREDIENTS

Zero-waste suggestions for taking advantage of your Pumpkin skins

PREPARATION

You can make a broth full of vitamins and minerals. To do this, just save all the peels of the vegetable and put them in a pan with water. Cook over low heat for two hours.

The peels are also great for composting or even for placing directly on the ground, broken into small pieces to facilitate their decomposition.

Fried pumpkin peels are another option to give the pumpkin a second life. You can decorate the soup with fried pumpkin peel or cover with spices and use as an appetizer.