Terra Vegan by Nemo

Terra Vegan: self-production is freedom

Terra Vegan is a journey, not a recipe collection.

It was born from the conviction that cooking is an act of freedom: freedom to choose what comes to the table, to reduce dependence on industrial distribution, to produce with one's own hands food that is ethical, healthy and extraordinarily good.

40 volumes in four series accompany anyone from everyday cooking to certified professional artisan production. It begins with a bruschetta. It can lead, if desired, to HACCP and ISO 22000 certified production. The journey is yours: Terra Vegan gives you the tools to walk it.

Pure identity and conscious choice. Every preparation possesses a dignity of its own. Every recipe is a foundation from which to build, experiment and reinvent.

Vegan cuisine is discovery.

Nemo, author of Terra Vegan

The four series

Foundation Series

Vol. 1-9 · 14 languages

Fundamentals of vegan self-production: plant-based alternatives to charcuterie, cheese and seafood, sauces, bread, desserts, ferments.

✓ Complete · available in 14 languages

Koji Cycle and Advanced Series

Vol. 10-21 · IT / EN UK / DE / FR

Advanced techniques: Koji fermentation, garum, hydrocolloids, enzymes, artisan smoking, food safety, zero waste.

✓ Complete · available

Terra Vegan Dolce · Patisserie

D1-D10 · IT / EN UK / DE / FR

Vegan pastry: foundations, chocolate, gelato, modern baking, preserves, gluten-free, decoration.

✓ Complete · available

Terra Vegan Professional

P1-P9 · IT / EN UK / DE / FR

For professionals: food hygiene, HACCP, ISO 22000, labelling, laboratory, costing, marketing, B2B distribution, business plan.

✓ Complete · available

The Foundation Series

The complete catalogue

Foundation Series Vol. 1-9 · available in 14 languages

Vegan Flavours of Italy
The Essence of the Earth: Vegan Truffle Recipes
Non-Cold Cuts Veg
Non-Cheese Veg
Neither Meat Nor Fish
Vegan Sauces, Gravies and Condiments
Bread, Pizza and Savoury Bases
Vegan Desserts and Large Leavened Products
Fermented Foods and Beverages

Vol. 10 cover — Vol. 10 · Koji: Production and Applications

Vol. 11 cover — Vol. 11 · Koji in the Kitchen: Neither Meat nor Fish

Vol. 12 cover — Vol. 12 · Non-Cold Cuts Veg with Koji

Vol. 13 cover — Vol. 13 · Vegan Non-Cheeses: Great Mature Non-Cheeses

Vol. 14 cover — Vol. 14 · The Artisan Curing Chamber

Vol. 15 cover — Vol. 15 · Liquid Umami: Garum, Miso and Vegetable Amino Sauces

Vol. 16 cover — Vol. 16 · Advanced Textures: Hydrocolloids and Fat Design

Vol. 17 cover — Vol. 17 · Pure Enzymes: Transglutaminase, Proteases and Hydrolysis

Vol. 18 cover — Vol. 18 · Artisanal Smoking: Cold, Hot, and Liquid Smoke

Vol. 19 cover — Vol. 19 · Scientific Safety: Metrology and Home Microbiology

Vol. 20 cover — Vol. 20 · Zero Waste: Recycling of Production Waste

Vol. 21 cover — Vol. 21 · The Compendium: Operational Manual Vol. 1-20

D2 cover — D2 · Viennese Pastries, Enriched Doughs and Fried Sweets

D3 cover — D3 · Artisanal Chocolate Shop

D4 cover — D4 · Ice Cream and Frozen Desserts

D6 cover — D6 · Dry Pastries and Confectionery

D8 cover — D8 · Decoration and Presentation

D9 cover — D9 · Advanced Dessert Techniques

P1 cover — P1 · Health and Hygiene Regulations

P2 cover — P2 · Certifications: HACCP, ISO 22000, ISO 9001

P3 cover — P3 · Labelling and European Legislation

P5 cover — P5 · Costs, Yields and Prices

P6 cover — P6 · Brand Communication and Marketing

P7 cover — P7 · Direct Sales and Online Channels

The interview

On 19 October 2026 the American critic Anthony Avina interviewed Nemo T. V., the author of the collection. Here are three answers; the full interview is on its own page.

Tell us a little bit about yourself. How did you get into writing?

I trained as an agricultural expert and studied Political Science in Florence, and for years I worked in organic farming. I came to writing through practice: I would test plant-based recipes and take notes on times, temperatures and quantities, and I realised those notes were more useful to other people than they were to me. Writing manuals was the way to put in order what I was already doing in the workshop.

What inspired you to write your book?

Respect for other living beings and for the planet, first of all: that is why I cook this way. And then the fact that, once you remove the animal ingredient, most books stop at the substitute bought in the supermarket. I wanted to show how it is made at home: koji, plant-based cheeses, cold cuts, ferments, bread. Forty volumes, from the basics through to production that meets the law, so that every step has its place.

What does the future hold in store for you? Any new books or projects on the horizon?

The collection is complete: forty volumes in four series, all published. The Base Series exists in fourteen languages, the others in Italian, English, German and French. The work now is getting it to the people who actually produce, from home kitchens to workshops.

Read the full interview

The author

Nemo

Independent author and researcher in the field of vegan self-production. His works combine technical expertise with an ethical approach: no industrial ingredients, focus on fermentation, traditional craftsmanship and sustainability.

Education: Diploma in Agricultural Science (Florence), Degree in Political Science (University of Florence)

Lead Auditor ISO 22000:2018 and ISO 9001:2015 · HACCP self-monitoring plan manager · Solid background in certified organic farming

Advanced vegan cuisine training: Vegan Basics, PlantStart, Vegan Fine Dining

Publisher: Edizioni Terra Vegan

Where to find the books

Amazon US · author page Amazon UK · author page StreetLib Store Kobo US Kobo UK TotemBooks Lulu · print

Also available on Apple Books, Google Play, Barnes & Noble, Vivlio and other stores via StreetLib distribution. The Foundation Series (Vol. 1-9) is available in 14 languages; the Advanced, Dolce and Professional series are complete and available in Italian, English, German and French.

Terra Vegan: self-production is freedom

The four series

Foundation Series

Koji Cycle and Advanced Series

Terra Vegan Dolce · Patisserie

Terra Vegan Professional

The Foundation Series

The complete catalogue

Reviews

The interview

Tell us a little bit about yourself. How did you get into writing?

What inspired you to write your book?

What does the future hold in store for you? Any new books or projects on the horizon?

The author

Where to find the books

Contact