Pianta began in 2018 in Francesca's kitchen with her husband, Joanas Riccardi in their Brooklyn, NY home. They wanted to create nutritious, beautiful and vibrant food. What's cool about their plant-based cheese is that it's made with fermented & activated cashews, packed with enzymes, vitamins, adaptogenic herbs and live cultures.

Francesca shares their brand story, how they leveraged their career backgrounds (from culinary, cpg, to yoga), to launching Pianta in New York City. Such an inspiring story!