Vegano Italiano: 150 Vegan Recipes from the Italian Table

by Rosalba Gioffré

Overview

An authentic Italian cookbook featuring 100% plant-based recipes

The Italian table, from north to south, has always borne minestrone, bean soups, bruschetta with extra virgin olive oil, pastas with vegetable sauces, preserves, fruit. These dishes, typical of the Mediterranean diet, are all also entirely compatible with the vegan point of view. Vegano Italiano celebrates these dishes and more, with recipes including:

• Crostini with Marinated Zucchini
• Spaghetti with Wild Asparagus
• Cream of Pumpkin and Potato Soup with Chestnuts
• Cherry Strudel  

Seasonal, mouth-watering, and fun, these recipes will let the whole family experiment with new dishes, reinvent old favorites, and get the most out of local, seasonal ingredients.

Product Details

ISBN-13:	9781682680544
Publisher:	Countryman Press, The
Publication date:	08/08/2017
Pages:	192
Product dimensions:	7.40(w) x 9.40(h) x 0.70(d)

About the Author

Rosalba Gioffré, native to Calabria and Florentine by adoption, is a great lover of food. Expert food stylist, she is the author of cookbooks published in Italy and abroad, including Emilia Romagna (Flavors of Italy) and Venice (Flavors of Italy). Gioffré lives outside of Florence.

Editorial Reviews

07/03/2017
From Gioffré (Venice: Flavors of Italy), a native of Calabria who lives in Florence, comes an Italian cookbook that combines cultural anecdotes with delicious recipes. The recipes are all vegan, although readers will unlikely miss meat, dairy, or eggs, despite traditional ideas about Italian cooking. Gioffré presents lush, flavorful recipes and includes an array of dishes with olives, beans, and fresh vegetables. Instead of sectioning the book by course, she arranges the recipes according to season, thus encouraging cooking that only uses the most readily available and quality ingredients. She delivers classic recipes such as Sicilian arancini for the spring, San Marzano tomatoes au gratin for summer, a savory orange salad for the fall, and Tuscan kale with toasted bread to serve in winter. Her recipes are straightforward, with surprisingly few ingredients. There are several pasta and pizza recipes to choose from, but she also includes recipes that incorporate wild greens (dandelion, chicory) and flowers (zucchini), and offers many crostini variations (fava beans, asparagus, mint with peas and carrots). Gioffré makes it clear with this collection that her veganism isn’t restricting, and that it is possible to ditch animal products while still enjoying the tastes and comforts of home. (Aug.)

Publishers Weekly