The Vegan Italian Kitchen

It is said that we each have a book within us. Perhaps it's a self-help book, a Mills and Boon romance saga or an anthology of poetry....

King oyster mushrooms make a fantastic and healthy plant based substitute for calamari. Instead of preparing your own mushroom calamari...

I'm excited to bring you the latest culinary re-creation from my childhood: Braciole. In many southern Italian homes, thin slices of beef...

As vegans, we’re not only saying goodbye to the food itself, we’re giving up a seat at a table in which we were once a valued guest of...

We can't help but associate hazelnuts with sweetness: chocolate hazelnut; hazelnut gelato or even toasted and sprinkled over muesli. But...

Italian cooks and food critics will tell you - adamantly - that Italian cuisine is best at its simplest. Minimal fuss and fewer ingredients

Learn vegan Italian cooking secrets from Nadia at home. Expert vegan Italian chef Nadia Fragnito is hosting a series of virtual,...

Stepping into the kitchen can offer mindful and meditative moments.

Why grate, slice, chop and melt mozzarella when you can cut to the chase and have it pre-melted?

A bucket list is unique to the person who compiles it. Here is my personal list of must-have experiences from my own Italian travels....

This recipe is based on a traditional Easter rice pie dish, Pastiera di Riso. Growing up we'd always have this pastry at Easter time -...

This isn’t your traditional ‘pesto’ – there’s no nuts, herbs or cheese. It’s a green sauce that masquerades as pesto. This recipe is a...

What a rich and robust sauce, so satisfying and very ‘meaty’. This recipe is an adaption from my cookbook of the Walnut Ragu Lasagne....

The beauty of this minestrone is that you can mix and match with whichever ingredients you have at home. Choose any veggies, beans,...