Cambia lingua / Switch language: Italiano
Ciao, we are Nico and Louise, partner in life and in business, together we run Italia Plant Based.
Italia Plant based is a project with the purpose to make vegan Italian cooking easy and accessible to everyone.
Omnivores, paleo, vegetarians and vegans, you are ALL WELCOME to this community.
Our aim is not to be the perfect vegans, but rather help people that are interested in eating less animal-based products and more plant-based foods, without giving up those flavours that they love so much.
From us you can expect recipes that are:
- Suitable for all eaters
- Taken straight out of the Italian tradition
- 100% plant-based
We design the majority of our recipes with simplicity and taste in mind, so that you can make them with simple ingredients that you already have at home.
A small part of our recipes though, requires us to use less common products, such as Kala Namak or Nutritional Yeast, to recreate the traditional Italian flavours that everyone loves so much.
But don't worry, in this blog we will guide you on how to use these new ingredients, with step by step pictures and recipe videos.
What does Italia Plant Based mean?
"Italia" means that our recipes are taken straight out of the traditional and regional Italian cuisine. Plant-based means that our recipes are made with 100% plant-based ingredients.
Our mission is to bring traditional Italian cooking into a more sustainable and intentional future, without giving up those flavours and food habits that we love so much.
Who is behind Italia Plant Based?
While I (Nico) cook, Louise is behind the camera. Together we run this blog and all our social media channels.
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Who is Nico?
Ciao, I am Nico. I was born and raised in Todi, a small town in Umbria (Italy), right in the heart of Italy. I have been passionate about cooking since I was a small child, cooking traditional Italian food with my nonna (I know it's a cliché, but it's true).
As a young teenager I first got a professional cook diploma at the Hotelier Institute of Assisi (Italy) and then gained a Swiss diploma in hotel management at the Hotel Institute Montreux, in the beautiful Swiss town of Montreux.
After doing several internships in the hotel industry I decided to leave that world behind and jump into something new.
Over the next 10 years I specialised in Economics, Management, Innovation and Entrepreneurship, and worked all over Europe for companies like PWC, Dropbox, and Google, leaving my love for cooking behind.
But in January 2018, on a whim, I decided to give vegan food a shot. I loved it so much that I haven't looked back since. I started cooking more and more vegan Italian food at home, trying to recreate the flavours I grew up with.
The food tasted so good that I wanted to share it with the world. And this is when Louise and I decided to start this blog, with the bold goal of veganizing traditional Italian cuisine, and making it accessible to everyone.
- No knead Vegan Italian focaccia
- No bake vegan cheesecake - no cashews
- Vegan stracchino - Italian cheese spread
- Vegan Piadina Romagnola Riminese
- Vegan strawberry tart
- Vegan Chocolate Pound Cake
- Homemade Trofie with vegan basil pesto
- Italian breakfast brioche - Buondì
- Vegan chocolate and sour cherry jam cake
- Vegan Cornetti - Italian Croissants
- Mini apple tarts - Crostatine di mele
- Vegan Ciambellone - Italian Recipe