We are more than happy to cater for vegan and vegetarian diners. All of our pasta dishes can be prepared using egg-free spaghetti (with a 15-minute wait time and a nominal extra charge). Just mention to your waitperson that you'd like a vegan option when ordering and they will take care of you. Shown below is a small sample of vegan menu items.
Vegan & Vegetarian Items
Insalata di Formaggio di Capra
Mixed leaves topped with grilled goats cheese, sundried tomatoes, grilled zucchini & pine-nuts. Cheese can be replaced with avo for a vegan option.
Origin: Italians produce some 450 different types of cheese, some renowned, others local rarities. Goat’s milk cheese is popular in the south and the islands (Sicily, Sardinia, Calabria, Basilicata, Apulia and Campania) and is called caprino.
Deep-fried baby marrow chips - one of our most popular dishes. We use an egg-free batter, so the dish is vegan and vegetarian friendly.
Origin: Latium’s gardeners, who raise the tastiest of peas, zucchini and fava beans, also specialise in artichokes tender enough to eat raw. It is thought that this dish, popular across most of Italy, originated in Rome, the capital of Latium.
Insalata di Verdure Grigliate
A mix of green leaves topped with grilled & marinated zucchini, aubergine & mixed peppers.
Origin: Most of the basic elements—olive oil, wine, cheese, grains, fruits and vegetables—originated in other places, but what came to be known as the Mediterranean diet assumed its enduring character in Italy’s south: Sicily, Sardinia, Calabria, Basilicata, Apulia and Campania.
Tagliolini ai Funghi e Tartufo
Fresh thin pasta tossed with wild mushrooms, fresh rocket & a touch of truffle oil, topped with parmesan (omitted for vegans).
Origin: Among Europe’s 30 species of truffles, the most vaunted are the white (or beige to ocher) Tuber magnatum found mainly in Italy. The hills of Piedmont produce the splendidly scented tartufi d’Alba, sniffed out by dogs and dug up by trifolau, who sell them by the gram as one of the world’s most expensive foods.
Fusilli ai Broccoli
Spiral pasta with fresh broccoli & olive oil, tossed with a touch of chilli, garlic, parsley, anchovies (omitted for vegetarians) and parmesan (omitted for vegans).
Origin: Campanians have been known as mangiafoglie (leaf eaters) because greens and vegetables so dominated the diet, and it is likely that this dish originated in the Campania region.
Short tube pasta with olive oil, tomato, basil, garlic, chilli & parmesan (omitted for vegans).
Origin: This dish is a specialty of Latium, a region on the west coast of Italy and home to the national capital, Rome.
Short tube pasta with olive oil, tomato, basil, garlic & parmesan (omitted for vegans).
Origin: Naploi is the Italian name for Naples, the administrative centre of Campania, the region on the west coast opposite the heel of Italy's boot.
Note that due to availability of fresh produce, not every dish will be available on the day of your visit.