Vegan Recipes

The vibrant red, strawberry-based sibling to the Bellini. A perfect spring or summer brunch cocktail mixing fresh strawberry purée and Prosecco.

A delicate, elegant Venetian cocktail made exclusively with fresh white peach purée and sparkling Prosecco.

The precursor to the Negroni. A highly refreshing, lower-alcohol highball combining Campari, Sweet Vermouth, and sparkling water.

The ultimate equal-parts cocktail. A bracing, bitter, complex, and spirit-forward classic made with Gin, Campari, and Sweet Vermouth.

The bolder, more robust, ruby-red sibling to the Aperol Spritz. Featuring a pronounced bitter profile and herbal complexity, perfect for a true aperitivo.

The undisputed king of the Italian Aperitivo. A bright orange, bittersweet, highly refreshing cocktail made with Prosecco, Aperol, and soda water.

The Italian answer to iced coffee. Hot espresso vigorously shaken with ice and simple syrup until chilled and topped with a thick, frothy crema.

Meaning 'restricted'. An incredibly intense, highly concentrated short shot of espresso made with the same amount of coffee but half the water.

The foundation of Italian coffee culture. A concentrated, intensely flavored shot of coffee crowned with a rich, golden hazelnut crema.

A rustic, ancient, naturally vegan and gluten-free autumn cake from Tuscany. Made purely of chestnut flour, water, olive oil, pine nuts, and rosemary.

A brilliant way to use leftover polenta. Cold, firm polenta cut into triangles and deep-fried until shatteringly crisp on the outside and creamy inside.

A naturally vegan, gluten-free savory pancake made from chickpea flour, water, and olive oil. Crispy on the edges and custardy in the center.