Vegan Recipes

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.

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.