Italy's diverse geography produces a great variety of regional specialties. What unifies the country's cuisine, however, is its simplicity and its use of whole, fresh foods and quality herbs and spices. The plant-based foundation of the diet--rich in grains, vegetables, fruits and beans--provides plenty of options for a completely vegetarian menu. Vegetarians who consume dairy and egg products will have even more choices.
Features
A traditional Italian menu consists of antipasto, two courses served with one or more side dishes, and dessert. Typically, you would serve some meat or fish with one or more of the three main courses, but this is not necessary. What is important is that no one course dominate the menu. Italian meals are not meant to be eaten quickly, and there should be time in between courses for guests to enjoy the company as well as the wine. Removing the meat from the menu may even enhance this aspect of an Italian feast, especially for guests accustomed to seeing meat as the centerpiece of a proper meal.
Advantages
Without meat, the traditional vegetarian dishes of Italian cuisine can claim their well-deserved glory. The long growing season of Italy's Mediterranean climate makes it easy to prepare delicious and varied menus with in-season products full of natural flavor. Italian cuisine turns Swiss chard, tomatoes, cabbage, green beans, zucchini, mushrooms, broccoli rabe, brussel sprouts, artichokes, asparagus, fennel, chickpeas, cannelloni beans, lentils and fava beans into many different dishes. You can serve these alone or with rice, pasta or eggs. Dishes are further enhanced by sheep, goat or cow cheese and the use of herbs such as parsley, basil, sage, rosemary and thyme. You will find no shortage of vegetable-based Italian recipes when trying to put together your menu.
Disadvantages
In Italian cuisine, many vegetable-based dishes rely on small amounts of anchovies for flavoring. The combination is often delicious, but probably not acceptable to most vegetarians. To work around this, simply add extra garlic, additional spices or, if you like, try adding hot peppers.
Recreating dishes with cheese or dairy-based béchamel sauce can be a challenge for strict vegetarians who do not eat milk or eggs. Replacements for these ingredients include nutritional yeast in place of sprinkling cheese, tofu-based ricotta cheese, soy milk, almond cheese and margarine. Vegans, who are already used to these substitutions, will not notice so much, but dairy eaters may be disappointed.
Examples
For vegetarian antipasto, consider caprese salad, crostini, marinated vegetables, olives, cheese mousse, bean pâté, fried sage leaves or stuffed artichokes. For the next two courses, choose in-season vegetables and quality herbs to create dishes such as garlic-sautéed vegetables with pasta, beans or rice; polenta with vegetables, cheese or eggs; fennel with walnuts and oranges; cheesy risotto with or without vegetables; strawberry risotto; or stuffed eggplant. Dessert may be as simple as fruit and cheese or as decadent as tiramisu, grape meringue pie or one of the many other Italian cakes, pastries, tarts, custards or puddings. For something in between, try a fruit-based dessert such as stuffed peaches or spiced figs.
Timing
You can cook most Italian dishes ahead of time and serve them at room temperature. Keep hot sauces warm on the stove, at just barely a simmer. Pasta, however, must be served fresh and hot. As you get close to serving time, make sure to have a pot of water at a low boil, ready when you are to add the pasta.
Tips
Hold the bread unless you are feeding hungry teenagers, athletes or other physically active people. You do not want your guests to be too full to enjoy the many vegetable, bean, rice, pasta or egg dishes that make up your menu.
References
- "The Silver Spoon"; Phaidon Press; 2005
- "Essentials of Italian"; Michele Scicolone; 2008
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