Vegan Recipes

A thick, incredibly soft and airy flatbread from Bari, characterized by boiled potatoes mixed into the dough, topped simply with cherry tomatoes and olives.

Crispy, savory ring-shaped crackers from Puglia. Made with olive oil and white wine, and often flavored with fennel seeds, they are dangerously addictive.

A sweet, soft, savory stew of red and yellow bell peppers, onions, and tomatoes cooked down slowly in olive oil. Often eaten with crusty bread for a light lunch.

A hearty, rustic Tuscan side dish or vegetarian lunch of creamy cannellini beans stewed in tomato sauce, garlic, and fresh sage.

The ubiquitous side salad found in every Italian home and restaurant. Crisp, refreshing greens dressed simply with olive oil and vinegar.

A soul-warming, thick, starchy Roman classic. Part soup, part pasta dish, cooked entirely in one pot with rosemary and garlic.

A vibrant, briny potato salad from the volcanic island of Pantelleria, featuring capers, olives, tomatoes, and red onions.

A brilliant Tuscan invention to use up stale bread. The hard bread is soaked in tomato juices and vinegar, tossed with cucumbers, onions, and basil.

Perfectly grilled rustic bread rubbed with raw garlic, topped with a vibrant mixture of chopped tomatoes, basil, and high-quality olive oil.

The ultimate minimalist Italian pasta. Spaghetti tossed in a fiery, garlic-infused olive oil sauce, emulsified with starchy pasta water.

An ancient, naturally vegan and gluten-free Tuscan autumn cake made from chestnut flour, olive oil, pine nuts, and rosemary.

The ultimate Sicilian summer breakfast. A semi-frozen, icy, sweet almond or coffee slush, scooped up with a warm, soft, tufted brioche bun.