We might be a long way from Italy, but that’s not to say we aren’t stirring up a whiff of La Dolce Vita at home. From small bites apt for aperitivo hour to a parade of pasta, risotto and gnocchi, gathered here you’ll find easy vegetarian-friendly Italian recipes to transport you straight to our favourite destination!
Of course, there’s plenty by way of the dreamiest desserts too, including recipes curated by Masterchef Finalist Danilo Cortellini and Michelin star chef, Theo Randall. Torta Caprese or Amalfi lemon tart anyone?
mangia bene, ridi spesso, ama molto
– EAT WELL, LAUGH OFTEN, LOVE MUCH.
Easy Vegetarian-Friendly Recipes From Italy
Palotte Cacio E Ova (Bread And Cheese Balls)
A classic dish from Abruzzo, Italy, these "bread and cheese balls" repurpose stale bread (either white, brown or sourdough) and leftover cheese for a delicious snack to serve at aperitivo hour!
Masterchef Finalist & Head Chef of the Italian Embassy in London, Danilo Cortellini shares an easy vegetarian recipe for classic Italian arancini – crunchy, flavoursome rice balls stuffed with spinach and mozzarella.
A quick and easy recipe for a rustic loaf of focaccia, bursting with fresh basil and the sweet-and-tart intensity of sun-dried tomatoes and olives. Serve it quite simply with a bowl of olive oil and balsamic vinegar to dip in!
Masterchef Finalist & Head Chef of The Italian Embassy in London, Danilo Cortellini shares his recipe for a creamy risotto textured with tangy asparagus and acidic hints from Prosecco DOC. This classic risotto is an “evergreen” dish, simple but ticking all the right boxes for desired flavours.
Have you ever experienced the simple joys of Gnocchi alla Romana? The recipe – shared here by our regular guest contributor, Danilo Cortellini – dates back to the time (pre 1600s) when potatoes weren’t available in Italy.
A traditional recipe from the Isle of Capri, this classic Italian Chocolate and Almond Cake was legendarily created by mistake, as it had been made without flour! Today, it’s an excellent gluten-free alternative, featuring grounded almonds.
The idea for this tart came from Lindsey Shere’s brilliant book Chez Panisse Desserts. In the original recipe, the lemon curd filling is made with Meyer lemons, which are thought to be a cross between a mandarin and a lemon. They are abundant in Berkeley, California (where Chez Panisse is), growing in people’s gardens there. I think the Amalfi, a beautiful large Italian lemon with a sweet taste and intense aroma, makes an excellent substitute in this classic tart.