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Italian vegetarian recipes

117 Italian vegetarian recipes, each written for this site and each saying what its method turns on.

• 'Nzuddi, sourced from Italy. Hard almond biscuits with orange zest, baked until the outside cracks and the middle stays chewy. Egg, vegetarian.
• Acquasale, sourced from Italy. Stale bread wetted at the tap and dressed raw, with nothing cooked at any point. vegan.
• Affogato, sourced from Italy. A shot of espresso poured over cold ice cream, eaten in the minute it survives. vegetarian.
• Agliata, sourced from Italy. A raw garlic sauce thickened with bread rather than egg, pounded rather than blended. vegan.
• Amaretti di Saronno, sourced from Italy. Crisp almond macaroons with a bitter note, dried before baking so the tops craze. Egg, vegetarian.
• Angel Wings, sourced from Italy. Pastry rolled until you can see through it, knotted and fried for seconds. Egg, vegetarian.
• Arrabbiata Sauce, sourced from Italy. Tomato, garlic and chilli cooked fast in oil, with no meat and no cheese anywhere in it. vegan.
• Babà al Rum, sourced from Italy. A very wet yeasted sponge, soaked cool in warm syrup until it stops taking any more. Egg, vegetarian.
• Baci di Dama, sourced from Italy. Two hazelnut domes joined with chocolate, baked flat-side down so they stay round. vegetarian.
• Baicoli, sourced from Italy. Venetian biscuits baked as a loaf, chilled a day, then sliced thin and dried out. Egg, vegetarian.
• Bensone, sourced from Italy. A dense S-shaped ring cake made deliberately dry, because it exists to be dipped in wine. Egg, vegetarian.
• Berlingozzo, sourced from Italy. A light ring cake raised on whipped eggs and scented with anise, soft enough to tear. Egg, vegetarian.
• Bisciola, sourced from Italy. A dark rye loaf packed with nuts and dried fruit, nearer bread than cake. Egg, vegetarian.
• Biscotti, sourced from Italy. Tuscan almond biscuits with no fat at all, baked as a log and cut on the diagonal. Egg, vegetarian.
• Bombolone, sourced from Italy. An enriched yeast doughnut with no hole, filled after frying so the crumb stays dry. Egg, vegetarian.
• Breadsticks, sourced from Italy. Thin sticks stretched rather than rolled, baked until they snap. vegan.
• Bruschetta, sourced from Italy. Bread grilled over fire, rubbed with raw garlic while hot, and oiled before anything else. vegan.
• Brutti ma Buoni, sourced from Italy. A nut meringue cooked in the pan before it is baked, which is what makes it chewy rather than crisp. Egg, vegetarian.
• Buccellato, sourced from Italy. A yeasted sweet ring with anise and raisins, proved twice and barely sweet. Egg, vegetarian.
• Budino, sourced from Italy. A stirred custard set with egg alone, cooked just to the point where it coats a spoon. Egg, vegetarian.
• Bustrengo, sourced from Italy. A dense wet cake of leftover bread, cornmeal and fruit, with nothing to raise it. Egg, vegetarian.
• Camporelli, sourced from Italy. Ring biscuits bound with wine and oil instead of egg and butter, so they stay crisp for weeks. vegan.
• Canestrelli, sourced from Italy. Flower-shaped shortbread made short with potato starch and yolks only. Egg, vegetarian.
• Caponata, sourced from Italy. Aubergine and celery fried separately and brought together in a sweet-sour sauce, eaten cold. vegan.
• Carciofi alla Giudia, sourced from Italy. Whole artichokes fried twice until the leaves open and crisp like petals. vegan.
• Carciofi alla Romana, sourced from Italy. Artichokes stuffed with mint and garlic and braised standing up in oil and water. vegan.
• Castagnaccio, sourced from Italy. Chestnut flour and water with rosemary on top, and no sugar, egg or raising agent. vegan.
• Cavallucci, sourced from Italy. Sienese spiced biscuits built on a sugar syrup, baked once and left soft inside. vegetarian.
• Cavatelli, sourced from Italy. Eggless pasta dragged into shells with a thumb, two ingredients and no machine. vegan.
• Ciabatta, sourced from Italy. A very wet dough folded rather than kneaded, handled as little as possible. vegan.
• Ciambella, sourced from Italy. A plain ring cake raised with baking powder, mixed in one bowl in five minutes. Egg, vegetarian.
• Ciambotta, sourced from Italy. Summer vegetables fried apart and stewed together, so each keeps its own character. vegan.
• Ciceri e Tria, sourced from Italy. Chickpeas with pasta of which a third is fried rather than boiled. vegan.
• Colomba Pasquale, sourced from Italy. A two-day enriched dough baked in a dove mould under a raw almond crust. Egg, vegetarian.
• Cornetto, sourced from Italy. A laminated breakfast pastry, softer and sweeter than a croissant, folded three times. Egg, vegetarian.
• Crostata, sourced from Italy. Pasta frolla handled cold and as little as possible, under a lattice of jam. Egg, vegetarian.
• Cuccidati, sourced from Italy. Sicilian biscuits enclosing a dark fig and nut paste, left to mature before baking. Egg, vegetarian.
• Cupeta, sourced from Italy. A hard almond brittle poured between wafers or onto lemon leaves while still molten. vegetarian.
• Farinata, sourced from Italy. A chickpea batter rested for hours and baked in a fierce oven in a pan of hot oil. vegan.
• Filone, sourced from Italy. A long plain loaf shaped by rolling, slashed once down its length. vegan.
• Florentine Biscuits, sourced from Italy. Lace biscuits of caramel and nuts with a chocolate base combed into waves. vegetarian.
• Focaccia, sourced from Italy. A wet oily dough dimpled under salted water, so the holes stay open. vegan.
• Focaccia Pugliese, sourced from Italy. A focaccia with boiled potato in the dough, topped with raw tomatoes and olives. vegan.
• Frittelle, sourced from Italy. Fritters built on rice cooked soft in milk, with no yeast and no rolling. Egg, vegetarian.
• Gelato, sourced from Italy. A churned custard with more milk than cream and less air than ice cream. Egg, vegetarian.
• Gelo di Melone, sourced from Italy. Watermelon juice thickened with starch and set in the fridge, never frozen. vegan.
• Gianduiotto, sourced from Italy. A hazelnut and chocolate paste set in an ingot shape, with no added cocoa butter. vegan.
• Giurgiulena, sourced from Italy. Toasted sesame set in cooked honey and cut into strips while still warm. vegetarian.
• Gnocchi, sourced from Italy. Potato dumplings with as little flour as will hold them together. Egg, vegetarian.
• Graffe, sourced from Italy. Yeasted potato dough in rings, fried and rolled in sugar. Egg, vegetarian.
• Granita, sourced from Italy. A syrup frozen without a machine and raked with a fork into coarse crystals. vegan.
• Grattachecca, sourced from Italy. A solid block of ice scraped by hand, with syrup poured over the shavings. vegan.
• Insalata di Arance, sourced from Italy. Peeled orange rounds with fennel and olives, dressed without vinegar. vegan.
• Insalata Pantesca, sourced from Italy. Warm potato with salted capers, tomato and oregano, and no mayonnaise anywhere. vegan.
• Lagane e Ceci, sourced from Italy. Wide flat ribbons finished in the water the chickpeas cooked in. vegan.
• Lorighittas, sourced from Italy. A thread of dough looped twice and twisted into a ring between the fingers. vegan.
• Maccu, sourced from Italy. Dried split broad beans cooked until they collapse into a purée of their own accord. vegan.
• Malloreddus, sourced from Italy. Saffron semolina dragged down a ridged board into small ridged shells. vegan.
• Maritozzo, sourced from Italy. A sweet enriched bun split and overfilled with unsweetened whipped cream. Egg, vegetarian.
• Marron Glacé, sourced from Italy. Chestnuts candied over several days, the syrup strengthened a little at a time. vegan.
• Melanzane al Cioccolato, sourced from Italy. Fried aubergine layered with chocolate sauce and served as a pudding. vegetarian.
• Minestra di Ceci, sourced from Italy. Chickpea soup thickened by puréeing half of itself, with rosemary infused in oil. vegan.
• Mustacciuoli, sourced from Italy. Spiced honey diamonds glazed in dark chocolate, rested before baking. vegetarian.
• Nocciolini di Chivasso, sourced from Italy. Hazelnut meringues the size of a peppercorn, dried rather than baked. Egg, vegetarian.
• Orecchiette, sourced from Italy. Dragged flat with a knife and turned inside out over the thumb. vegan.
• Pan Meino, sourced from Italy. Small Lombard maize-flour buns scented with dried elderflower. Egg, vegetarian.
• Pancotto, sourced from Italy. Stale bread boiled to collapse with potatoes and bitter greens. vegan.
• Pandoro, sourced from Italy. A Veronese star-moulded sweet bread with no fruit in it at all. Egg, vegetarian.
• Panelle, sourced from Italy. Chickpea batter cooked to a paste, set thin and cut into squares to fry. vegan.
• Panettone, sourced from Italy. A Milanese fruited sweet bread hung upside down to cool so the crumb survives. Egg, vegetarian.
• Panforte, sourced from Italy. Nuts and candied fruit bound by cooked honey, with barely any flour and a lot of pepper. vegetarian.
• Panzanella, sourced from Italy. Bread soaked and squeezed dry, dressed with the juice the tomatoes give up. vegan.
• Pappa al Pomodoro, sourced from Italy. Bread cooked into tomato until it is a thick porridge, eaten warm. vegan.
• Parrozzo, sourced from Italy. An Abruzzese almond dome baked in a bowl and coated in dark chocolate. Egg, vegetarian.
• Pasta â Paolina, sourced from Italy. A Lenten Neapolitan pasta with no meat, fish or cheese in it at all. vegan.
• Pasta al Pomodoro, sourced from Italy. The sauce finished in the pan with the pasta and its water, not ladled over it. vegan.
• Peperonata, sourced from Italy. Peppers stewed down slowly in their own liquid, finished with a little vinegar. vegan.
• Pevarini, sourced from Italy. Stiff honey and pepper biscuits, rolled and cut rather than pressed. vegetarian.
• Piada dei Morti, sourced from Italy. A flat enriched bread studded with nuts and dried fruit, rolled thin and baked quickly. vegan.
• Pici, sourced from Italy. Thick uneven strands rolled under the palms, with no egg in the dough. vegan.
• Pignolata, sourced from Italy. Small fried dough knots turned in warm honey and piled into a cone. Egg, vegetarian.
• Pinolate, sourced from Italy. Almond paste rolled in pine nuts and baked soft, with no flour at all. Egg, vegetarian.
• Pinza Bolognese, sourced from Italy. A short pastry roll enclosing dark quince and apple jam, slashed along the top. Egg, vegetarian.
• Pizza al Taglio, sourced from Italy. A wet tray dough proved cold for two days, baked in steel and cut with scissors. vegetarian.
• Pizza Margherita, sourced from Italy. Three toppings on a napoletana base, with the basil tucked under the cheese. vegetarian.
• Pizza Marinara, sourced from Italy. The pizza with no cheese on it, which changes how it bakes. vegan.
• Pizza Napoletana, sourced from Italy. A slack 24-hour dough baked in about a minute, with almost nothing on it. vegetarian.
• Pizza Rossini, sourced from Italy. A baked margherita finished with chopped egg and mayonnaise off the heat. Egg, vegetarian.
• Pizzelle, sourced from Italy. A thin batter pressed flat in a hot patterned iron, a few at a time. Egg, vegetarian.
• Ribollita, sourced from Italy. A bean and cavolo nero soup with bread, boiled again the next day. vegan.
• Ricciarelli, sourced from Italy. Almond paste rested overnight and baked low, so the icing sugar crust cracks. Egg, vegetarian.
• Semifreddo, sourced from Italy. A frozen mousse that stays spoonable because the air goes in before the freezer. Egg, vegetarian.
• Sgabeo, sourced from Italy. Strips of bread dough deep fried and salted, eaten with cured meat. vegan.
• Spaghetti Aglio e Olio, sourced from Italy. Garlic brought slowly to blond in cold oil, emulsified with pasta water. vegan.
• Spaghetti all'Assassina, sourced from Italy. Raw spaghetti cooked in an iron pan in tomato water until it chars. vegan.
• Spumone, sourced from Italy. Three frozen layers set one at a time in a mould, then sliced to show them. Egg, vegetarian.
• Stracciatella Gelato, sourced from Italy. A milk gelato with warm chocolate trickled into the churn so it shatters. Egg, vegetarian.
• Strozzapreti, sourced from Italy. Strips rolled between both palms into twisted ropes and snapped off. vegan.
• Struffoli, sourced from Italy. Pea-sized fried dough balls in citrus honey, built into a ring. Egg, vegetarian.
• Sugolo, sourced from Italy. Grape juice thickened with flour and set in the fridge, made at the vintage. vegan.
• Taralli, sourced from Italy. Wine-and-oil rings boiled before they are baked, which is what makes them snap. vegan.
• Tartufo di Pizzo, sourced from Italy. Two gelati shaped by hand round a molten chocolate centre and rolled in cocoa. vegetarian.
• Torrone, sourced from Italy. Honey and whipped whites cooked for hours to a white nougat, set between wafers. Egg, vegetarian.
• Torrone Nurzia, sourced from Italy. A soft chocolate nougat from L'Aquila, cut rather than snapped. Egg, vegetarian.
• Torta 900, sourced from Italy. Two thin cocoa layers and one thick chocolate cream, chilled hard and cut cold. Egg, vegetarian.
• Torta Barozzi, sourced from Italy. Flourless, shallow and deliberately underbaked, so it sets as it cools rather than in the oven. Egg, vegetarian.
• Torta Caprese, sourced from Italy. A flourless almond and chocolate cake, deliberately damp in the middle. Egg, vegetarian.
• Torta della Nonna, sourced from Italy. A double-crusted pastry case of lemon crema under toasted pine nuts. Egg, vegetarian.
• Torta delle Rose, sourced from Italy. A brioche rolled, cut and stood on end so it bakes into a bunch of roses. Egg, vegetarian.
• Torta Mimosa, sourced from Italy. Covered in crumbled sponge so the surface looks like mimosa blossom. Egg, vegetarian.
• Torta Monferrina, sourced from Italy. Pumpkin and apple cooked down together before they ever meet the flour. Egg, vegetarian.
• Torta Paesana, sourced from Italy. Stale bread soaked to a slurry in milk, baked into a dense dark cake. Egg, vegetarian.
• Trofie, sourced from Italy. Small spindles rolled under one palm, with a twist running the length. vegan.
• Tumact me Tulëz, sourced from Italy. Arbëreshë tagliatelle under pounded walnuts and toasted crumbs, with no cheese. Egg, vegetarian.
• Zabaione, sourced from Italy. Yolks, sugar and marsala whisked over water until they treble in volume. Egg, vegetarian.
• Zelten, sourced from Italy. A flat Trentino fruit loaf that is mostly fruit, with the dough as binding. vegetarian.
• Zeppole, sourced from Italy. Yeasted dough rings dropped into hot oil and rolled in sugar. vegan.

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