The vegetarian and vegan trend is experiencing significant growth in Italy, which is evident in the changing culinary landscape, particularly in Italian restaurants. These establishments are increasingly acknowledging and responding to the demand for plant-based options, resulting in a rise in vegetarian and vegan dishes on their menus. Additionally, we are seeing the emergence of fully vegetarian and vegan restaurants. Currently, there are six vegetarian restaurants in Italy that have been awarded a Michelin Star. We are featuring one in Rome, Milan and Sicily. Enjoy!
Ristorante Joia - Milan
“Nature as it is" – Yellow cauliflower heart with reinforced chickpeas, avocado pesto & teriyaki
Executive chef Sauro Ricci of the Michelin Star restaurant Joia in Milan has a special recipe with chickpeas or as in Italian "ceci". “Nature as it is – La Natura come è":
Yellow cauliflower heart with reinforced chickpea flour, avocado pesto, corn wafers and local teriyaki. In 1996, Joia was the first vegetarian restaurant in Europe to be awarded a Michelin star. Joia also sell their artisanal products, through Joia Lab. People living in Milan can buy fresh, high-quality plant proteins, some fermented plant-based produce and tasty condiments, plus many other food items exclusively to Joia Lab.
Ingredients for 8 people:
For the cauliflower: 500 g cauliflower; a pinch of aromatic herbs and a drop of extra virgin olive oil. For the cecina: 200 g of water130 g of chickpea flour; 20 g of extra virgin olive oil; 3 g of salt; 2 g of baking powder; 125 g of cooked cauliflower (the trimmings); a pinch of chopped aromatic herbs. For the wafers: 300 g of water; 50 g of bramata corn flour. For the pesto: 200 g of ripe avocado; 30 g of celery; 10 g of lemon juice; 10 g of mustard seeds; 2 g of salt. For the sauce: 60 g of balsamic vinegar; 100 g of tamari; 50 g of mirin; 50 g of carrot puree; 50 g of water; a pinch of chopped thyme; 6 g of kuzu. To decorate: Cauliflower leaves and Dill or fennel florets
Preparation:
For the cauliflower: remove the larger outer leaves and keep the smaller basal ones. Using a small knife, obtain beautiful flowers that resemble the whole shape, blanch them in salted water for 4 minutes and then roast them in the oven at 200 °C for about 12 minutes.
For the cecina: chop all the cauliflower trimmings with a knife and season them with oil and aromatic herbs, then roast them in the oven for about 7 minutes. Create a mixture with the water and chickpea flour, oil, salt and yeast, add the cooled chopped cauliflower and cook the cecina in a well-oiled pan as if they were pancakes, about 3 minutes per side over medium heat. Cut with a 6 cm diameter circle to even out.
For the pesto: mix the avocado pulp with the other ingredients well with a spatula and put in a piping bag.
For the wafers: mix the flour with the water to obtain a polenta, then cook over low heat for about 20 minutes.
Roll out very thinly between two sheets of baking paper and dry completely in a dehydrator, or in the oven, at 50 °C.
Break the resulting wafers into 5 cm pieces and blow them into boiling, almost smoking oil.
For the sauce: combine all the ingredients in a saucepan and bind with the kuzu, simmering the mixture gently for a couple of minutes.
For plating: arrange the cecina in the center of the plate, insert a generous ring of avocado around the circumference of the same and place the roasted cauliflower in the resulting hollow. Decorate with the leaves, herbs and wafers to reconstruct the shape of the miniature cauliflower. Glaze with the sauce in front of your guests.
Buon Appetito!
Ristorante Mater Terrrae - Rome
Nestled behind Piazza Navona and located on the top floor of the Raphaël hotel, the Mater Terrae restaurant offers an exceptional experience for vegetarian cuisine enthusiasts in the capital. Each dish is meticulously crafted with a variety of ingredients, ensuring that every course is a delightful surprise. Guests can also enjoy a seat on the panoramic terrace that overlooks the rooftops of Rome when the weather is pleasant. At Mater Terrae, the focus is on organic, biodynamic, vegetarian, and numerous vegan options. The menu is constantly evolving, featuring seasonal products that provide a diverse and creative culinary experience. Chef Roberto Vannoni skillfully combines top-quality ingredients sourced from reputable suppliers, ensuring that every dish meets high standards of quality. The restaurant's philosophy underscores the Bio Hotel Raphaël's commitment to sustainability and environmental respect. By prioritizing innovation and green practices, Mater Terrae creates a harmonious dining experience that not only highlights biodynamic ingredients but also emphasizes the use of eco-friendly materials and furnishings throughout the restaurant. Dishes include: focaccia stuffed with stracchino cheese; Risotto with porcini mushrooms and saffron, creamed cauliflower and wild puffed rice.
I Tenerumi - Isola Vulcano - Sicily
Arrive at the restaurant "I Tenerumi" before sunset to enjoy a breathtaking view of the Aeolian Islands as the sun sets. Chef Davide Guidara presents a unique tasting menu featuring around twenty small dishes that showcase his exceptional talent. He expertly incorporates winter produce from his garden using preservation techniques like fermentation and maceration, along with fresh seasonal ingredients. You can pair these dishes with innovative, mostly non-alcoholic vegetable cocktails, while wine lovers will find the cellar fully stocked. Don’t miss the delightful desserts by Pastry Chef Colucci. The attentive and cheerful young waitstaff enhance the experience, making this restaurant an essential culinary destination!
Noodles di cipolla Giarratana e zafferano - Giarratana onion and saffron noodles
Ingredients:
Pasta: 135 g water; 300 g russello flour; 15 g salt
Mix everything together in the mixer, then take out the dough and work it with your hands (the dough will be very hard and must be worked, letting it rest every 10 minutes until it is very smooth). Pull it with the machine and cut as if it were a tagliolini.
Onion broth: 400 g lacto-fermented Giarratana onion juice; 25 g soy sauce 25; 20 g peach vinegar 20 g.
Mix all the ingredients and store in the fridge.
Preparation:
For the tari sauce: 30 g sugar; 6 shallots; 30 g ginger; 10 g fresh garlic; 50 g seed oil; 300 g soy sauce; 300 g vinegar;
100 g white wine
Caramelize the sugar and add the ginger, garlic and shallot, together with the seed oil and let it fry for a while, blend with the white wine and add the remaining ingredients and reduce.
For the tapioca: Cook the tapioca pearls in a hot saffron broth.
Plating: Cook the noodles in boiling unsalted water, drain them in a bowl and season them with the tari sauce, put them on the plate and put the pearls on top, finally pour the Giarratana onion broth.
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