中文

Living a Life in Colour

a guide to Italian food, wine and culture

Vegetarian recipes

By

 

  • Agnello di sfoglia Pasquale (chocolate and vanilla mille-feuille) – Lombardia

  • Agretti / Barba di frate con acciughe e aglio (oppositeleaf Russian thistle with anchovy and garlic)

  • Anelletti al forno (ring-shaped pasta with meat sauce, peas and cheese) – Sicilia

  • Arance candite con cioccolato (chocolate dipped candied oranges)

  • Arancini (risotto fritters filled with mozzarella) – Sicilia

  • Asparagi alla griglia (grilled asparagus)

  • Asparagi gratinati (asparagus and Parmesan gratin) 

  • Besciamella (bechamel sauce)

  • BIGNÈ DI SAN GIUSEPPE (BEIGNETS) – Campania

  • Bongo / Profiteroles (cream puffs) – Toscana

  • Broccoli con aglio, peperoncino e acciughe (broccoli cooked with garlic, chilli and anchovy)

  • Brodo vegetale (vegetable stock) – Ricetta di base (Base recipe)

  • Bruschetta / Fettunta (grilled bread)

  • Bruschetta con asparagi (grilled asparagus bruschetta)

  • Bruschetta con fave e pecorino (broad bean and pecorino on toasted bread)

  • Bruschetta con pomodoro (tomatoes and basil on grilled bread) – Abruzzo Molise

  • Bucatini all’amatriciana (bucatini pasta with tomato bacon sauce) – Lazio

  • Bunèt / Bonèt (chocolate amaretti creme caramel) – Piemonte

  • Busiate (cork screw-shaped pasta)-Sicilia

  • Busiate al pesto trapanese (corkscrew pasta with tomato almond pesto)- Sicilia

  • Busiate con pesto di melanzane (pasta with aubergine puree) – Sicilia

  • Cacio e pepe (pasta with pecorino cheese and black pepper sauce) – Lazio

  • Cannelloni (baked pasta tubes stuffed with ricotta and spinach)

  • Caponata (sweet and sour aubergine (eggplant)) – Sicilia

  • Carciofi alla romana (artichokes with parsley, garlic and mint) -Lazio

  • Cavolfiore al Castelmagno (cauliflower cheese) – Piemonte

  • Chiacchiere (fried pastry)

  • Chocolate mousse (mousse al cioccolato)

  • Choux pastry (pasta beignet)

  • Ciambotta (summer vegetable stew)

  • Crema ganache al gianduia (Nutella ganache)

  • Crema Pasticcera (pastry cream)

  • Crema pasticcera al cioccolato (chocolate custard)

  • Crostata (short crust jam tart)

  • Crostata alle pesche (fresh peach pie)

  • Crostata di castagne, cioccolato e pere (chestnut, chocolate and pear tart) – Valle d’Aosta

  • Crostata di frutta (fresh fruit tart)

  • Crostata di mele (apple custard tart)

  • Crostata di riso (rice custard tart)

  • Crostoni ai funghi (mushroom toast)

  • Crostoni di cavolo nero (Tuscan black cabbage bruschetta) – Toscana

  • Dolce ai marron glacé (hazelnut biscuits, meringues, candied chestnuts and chocolate with whipping cream) – Piemonte, Valle d’Aosta

  • Esse (lemon and vanilla shortbread biscuits) – Veneto

  • Fichi secchi al cioccolato (chocolate dipped dried figs)- Calabria

  • Focaccia – Liguria

  • Focaccia di Recco (flatbread stuffed with stracchino cheese) – Liguria

  • Frittata di maccheroni (pasta omelette) – Campania

  • Frittata di riso (rice omelette) -Lombardia

  • Frittata di tartufo nero (black truffle omelette) – Umbria

  • Frittata di zucchine (courgette / zucchini omelette)

  • Glassa al cioccolato (chocolate glaze)

  • Gnocchi all romana (semolina slices baked with Parmigiano-Reggiano) -Lazio

  • Gnocchi alla sorrentina (potato gnocchi baked with tomato and mozzarella) – Campania

  • Gnocchi alla zucca (pumpkin gnocchi) – Lombardia

  • Gnocchi di patate (potato dumplings)

  • Gnocco fritto / Crescentina fritta / Pinzin / Torta fritta (fried bread) – Emilia Romagna

  • Hazelnut cake- 3 ingredients combined to make an irresistible cake

  • Impasto per pizza napoletana (pizza dough) – Campania

  • Insalata caprese (tomato and mozzarella cheese salad) – Campania

  • Insalata di arance, olive e finocchio (orange, fennel and olive salad) – Sicilia

  • Insalata di farro con zucchine e pecorino (farro salad with zucchini and pecorino)

  • Kaiserschmarrn (fluffy pancake with lingonberry jam) – Alto Adige

  • La vera pizza margherita (authentic Neapolitan cheese pizza) – Campania

  • Lasagne al pesto (pesto lasagne) – Liguria

  • Lasagne alla bolognese (lasagne) – Emilia Romagna

  • Maccheroni al gratin (macaroni and cheese) – Sicilia

  • Maccheroni al gratin veloce (quick macaroni and cheese)

  • Mallorredus (saffron semolina gnocchi) – Sardegna

  • Marmellata di visciole (cherry jam)

  • Melanzane alla parmigiana / Parmigiana di melanzane (Aubergine Parmesan / Eggplant Parmesan) – Sicily and Campania

  • Melanzane alla parmigiana d’estate (Summer aubergine / eggplant parmesan)

  • Minestra di zucca (pumpkin soup) – Lombardia

  • Minestrone alla Genovese (vegetable soup)- Liguria

  • Montebianco (chestnut chocolate pasta with whipped cream and candied chestnuts) – Valle d’Aosta, Piemonte

  • Orange marmalade (marmellata di arance amare)

  • Orecchiette con cima di rapa (pasta with broccoli or turnip tops) – Puglia

  • Orzo perlato con zucca, salvia, cipolle caramellate e nocciole (pearl barley risotto with butternut squash, sage, caramelised onions and hazelnuts)

  • Pan di ramerino (rosemary and raisin rolls) – Toscana

  • Pansotti (triangular ravioli filled with greens and cheese) – Liguria

  • Panzarotti (deep-fried pizza turnovers)

  • Pappa col pomodoro (tomato and bread soup) – Toscana

  • Parmigiana di melanzane in crosta (bread filled with aubergine Parmigiana) – Sicilia

  • Pasta al forno (baked pasta with tomato and mozzarella)

  • Pasta alla checca (pasta with fresh tomatoes) – Lazio

  • Pasta alla Norma (tomato, aubergine and ricotta salata pasta) – Sicilia

  • Pasta con piselli (pasta with peas)

  • Pasta con pomodoro (pasta with tomato sauce) – Campania

  • Pasta e fagioli (pasta with beans) – Veneto

  • Pasta fresca (fresh egg pasta) – Emilia

  • Pasta fresca (fresh pasta without eggs)

  • Pasta frolla (short crust pastry)

  • Pastiera (Easter ricotta pie)- Campania

  • Patate al forno (roast potatoes)

  • Peperoni e patate / Pipi e patate (peppers and potatoes) – Calabria

  • Pere al vino rosso (pears poached in red wine) – Piemonte

  • Pesche ripiene (baked peaches stuffed with chocolate and amaretti) – Piemonte

  • Pesto (basil and pine nut sauce) – Liguria

  • Piadina (griddled flatbread) -Emilia-Romagna

  • Pinzimonio (crudité with olive oil dip) – Toscana

  • Piselli al prosciutto (peas with prosciutto) – Lazio

  • Pitta di patate / Pizza di patate (potato casserole with tomato, capers, olives and anchovy) – Puglia

  • Pizza alla Nutella (Nutella pizza)

  • Pizza con patate e rosmarino (rosemary and potato pizza) 

  • Pizza di Pasqua / Crescia di Pasqua / Pizza al formaggio (cheese bread) – Le Marche

  • Pizzoccheri (buckwheat pasta with potatoes and cheese) – Lombardia

  • Polenta

  • Polenta con tuorlo, Parmigiano-Reggiano, castagne e tartufi bianchi (polenta with poached egg yolk, Parmigiano-Reggiano cheese, chestnut cream and white truffles) -Piemonte

  • Polpettone Genovese (potato and vegetable casserole) – Liguria

  • Ravioli di burrata con salsa al pomodoro (burrata filled ravioli with tomatoes and basil) – Campania

  • Ravioli gnudi alla fiorentina (spinach and ricotta dumplings) – Toscana

  • Risi e bisi (risotto with peas) – Veneto

  • Risotto al bergamotto (bergamot risotto) – Calabria

  • Risotto al pomodoro (tomato risotto)

  • Risotto alla primavera (spring vegetable risotto) -Veneto / Toscana

  • Risotto con radicchio (risotto with radicchio) – Veneto

  • Rotolo di magro (pasta wheels stuffed with spinach and ricotta) – Emilia-Romagna

  • Salsa al pomodoro (simple tomato sauce) – Campania

  • Salsa alle noci (walnut sauce) – Liguria

  • Salsa di marasche (cherry sauce) – Veneto

  • Salsa verde (parsley sauce)

  • Sardenaira / Pizzalandrea (focaccia topped with tomato, anchovy, olives and capers) – Liguria

  • Schiacciata con l’uva (Tuscan sweet focaccia with grapes) – Toscana

  • Sgroppino (lemon slush cocktail) – Veneto

  • Spaghetti aglio, olio e peperoncino (spaghetti with garlic chilli oil) – Campania

  • Spaghetti al tartufo nero di Norcia (spaghetti in black truffle sauce) – Umbria

  • Spaghetti alla puttanesca (spaghetti with olives, tomato, anchovies and capers) – Campania

  • Strascinati (cavatelli or orecchiette pasta)

  • Susumelle (chocolate coated gingerbread biscuits) – Calabria

  • Tagliatelle di zucchine (grilled courgette ribbons)

  • Tajarin al tartufo (Tagliolini with white truffle) – Piemonte

  • Timballo di melanzane (baked pasta wrapped in aubergine/eggplant) – Sicilia

  • Tiramisu (coffee, chocolate and mascarpone cream trifle) – Veneto

  • Tiramisu alla fragola (strawberry tiramisu)

  • Torta Colonne (cherry tart/pie) – Puglia

  • Torta di cioccolato (chocolate cinnamon cake) – Valle d’Aosta

  • Torta di mele e Nutella (apple Nutella cake)

  • Torta di mele ferrarrese (apple cake) – Emilia

  • Torta di nocciole (hazelnut cake) – Piemonte

  • Torta di pistacchi (pistachio cake) – Sicilia

  • Torta di ricotta e limone (lemon ricotta cake) – Sardegna

  • Torta di susine (plum cake)

  • Torta genovese (Genoise sponge cake) – Liguria

  • Torta genovese con panna e fragole (genoise sponge cake sandwiching whipped cream and strawberries)

  • Torta gianduia (hazelnut chocolate layer cake) – Piemonte

  • Torta verde (chard and ricotta pie) – Liguria

  • Trofie al pesto (trofie pasta with basil and pine nut sauce) – Liguria

  • Uova in purgatorio(eggs in purgatory) – Campania

  • Verdure grigliate (grilled mixed vegetables)

  • Vignarola (spring vegetable stew) – Lazio

  • Zuppa di fagioli (bean soup) – Toscana

  • Zuppa di melone con prosciutto (melon soup with prosciutto crisps)

    • Contact Us

    Learn how to make Italian recipes for family and friends.

    Featured posts

    Venice flooding in 1966 by By Unknown
    Panzarotto (a deep-fried pizza pocket filled with molten mozzarella and tomato sauce)