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Forget about junk food! Follow our recipe for a healthy (and nutritious) taco that doesn’t scrimp on taste!

Food: are you familiar with it? Imagine you’ve missed lunch and you’re driving, with a few euros in your pocket, you’re ravenously hungry but you soon find a solution – a taco!

It’s not the light lunch you were looking for and you know it’s not the healthiest option, but you enjoy it without thinking too much. But what if we told you that you could of easily prepared a taco at home with healthy and nutritious ingredients and with the same great flavour? This was the challenge taken on by the  Future Food Institute, who created a taco recipe within its experimentation hub, the Scuderia – FF Urban CooLab.

This year the Future Food Institute, has again renewed its collaboration with the Maker Faire Rome (known to be the biggest show and tell in europe for innovative ideas) and they will be presenting their innovative recipes and foods of the future.

Below are some of the future foods used in the taco recipe:

Nixtamalized corn flour – very popular in Latin America, made by cooking the grains with lime, which gives the corn a light colour and helps to stabilize and increase the amount of vitamin B

Wheatgrass – used in the recipe as a substitute for basil, rich in enzymes, chlorophyll, iron and vitamins A, C and E

Maca – a plant from the Andes whose roots are a natural source of tryptophan, iodine, zinc and selenium

If you do not know where to find these ingredients, don’t worry! You can buy the flour from the Molino Rossetto online shop, the wheatgrass from the LioVerde website (the first Italian store for organic wheatgrass) and maca in any herbal medicine store. For the rest, you can find them in your local supermarket. Just don’t forget to invite your friends for a tasty and healthy dinner! We are sure that with this superfood recipe you will be more than satisfied!


30 g of nixtamalized corn flour

30 g of water

1 teaspoon of maca powder

10 of basil / wheatgrass / oatgrass (chopped)

40 g of chicken breast

1 teaspoon of turmeric

20 g of mayonnaise

1 clove of garlic (minced)

5 g of beetroot sprouts

1 small broccoli caviar (grated broccoli florets)



For the tortilla –  Mix the cornmeal with the maca powder in a bowl. Add the chopped basil (or wheatgrass / oatgrass) with the water in an immersion blender and blend to make a green solution. Combine the liquid with the cornmeal and maca powder and mix. Then form a ball with the dough and spread by hand or with a rolling pin to make a round shape. Heat a pan without oil and and cook the tortilla on both sides for 30 seconds.

For the filling – Boil the chicken 6 mins and then lightly fry it before cutting into small pieces. Add a pinch of salt and pepper.

For the aioli sauce mix the mayonnaise together with the minced garlic clove and the turmeric to obtain a homogeneous mixture.


In the folded tortilla add the chicken with the the aioli sauce on top and complete it with the beetroot sprouts and sprinkling of the grated broccoli. The super taco is served!