Caprese Salad, or Insalata Caprese, became a popular dish in the Campania region during the 1950’s. It quickly spread throughout the rest of the country (and the world) due to its simple and fresh aromatic ingredients. Serve it as an appetizer, a mid-course salad, or whip it up for a quick yet satisfying snack!
Delight in authentic Italian Vegetarian Recipes. From flavorful salads to hearty mains, explore a world of meat-free culinary delights.
While the origin of eggplant parmesan, or Parmigiana di Melanzane, is still a game of tug-of-war between the North and South regions of Italy, that doesn’t stop this dish from playing a big role across Italy and the world! It has been loved by Italy for decades after its first appearance around the 1400’s and became an international classic along the way. You won’t find a single Italian restaurant that doesn’t serve eggplant parmesan (and if you do, leave now!) and now you can make it at ease in the comfort of your own home!
This delicious zucchini bake is a tasty way to get your serving of veggies! You’ll love this dish once you bite in and the salty, crumbly coating and warm, cheesy zucchini filling pair together to make the perfect flavor combination. Nobody will be going to bed hungry after they have this filling bake and they’ll be coming back for more the next day!
This classic style of pizza, pizza con patate, is possibly one of the simplest recipes! This style usually omits any kind of sauce or cheese – choosing to make the the thin, crispy potatoes layered on top the center point of this dish. You’ll fall in love with the light and delicate flavor of the creamy potatoes paired with the soft and silky dough beneath.
I’ll be honest with you – making Focaccia Genovese is not for the faint of heart! This recipe takes a lot of resting and rising time, which makes it quite a long process, but the actual prep and cooking time is pretty quick overall. Not to mention, once you bite into that crispy, soft, and glossy Focaccia you’ll understand why it’s well worth the process! It is thought to have originated from the Etruscans (whose height was around 3rd century B.C.) and has remained a huge part of Italian culture, even being associated with Christmas Eve and the Epiphany. This dish is clearly loved by Italians and i’m sure you’ll love it too!
This is more of a modern day Italian recipe due to the tofu, but it is a much healthier alternative to using red meat. It’s simple, quick, and a great go-to for a quick lunch when you’re in a rush! The tofu serves as a source of protein and pairs wonderfully with the aromatic pesto while the pasta helps to fill you up until your next meal. This recipe is so easy that it almost explains itself, but here is a little step-by-step to help guide you along!
This creamy and sweet Sardinian treat was originally created to be enjoyed after a long day of work. The protein packed cheese helped farmers regain their strength after a day in the fields, and the sweet gooey honey on top was the perfect touch to make it deliciously rich! This classic dish was intended to be eaten as a main dish, but over time it has evolved into more of a savory dessert all across Italy!
Panna da Cucina is a key player in many of Italy’s most classic dishes. It is similar to whipping cream, however, this cooking cream has a much lower fat content and can not be found on shelves in the United States! Not only is it an essential ingredient to classic lasagna, but it can also be added to a variety of different pasta dishes to add an extra level of creaminess or even used as a simple sauce of its own.
While Meringue might have a complicated history that is hard to pinpoint, it is still considered a part of Italian food history as well. There are actually three different types of Meringue – Swiss, French, and Italian – and they are all very similar with slight variations. This recipe will, of course, follow the Italian recipe for Meringue, and we will be making them into crispy lightweight cookies. They are a wonderful little treat, perfect for all ages and so incredibly easy and cheap to make that you will be making a batch every weekend!