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Chilled pale-gold vegan Moscato zabaione mousse topped with caramelized Piedmont hazelnuts and fine lemon zest in a glass coupe.

Chilled pale-gold vegan Moscato zabaione mousse topped with caramelized Piedmont hazelnuts and fine lemon zest in a glass coupe.

Chilled Vegan Moscato Zabaione Mousse with Piedmont Hazelnuts, Reinterpreted | Spuma Fredda di Zabaione Vegana Rivisitata al Moscato

A vegan reinterpretation of zabaione: a chilled Moscato d'Asti mousse with aquafaba meringue, plant cream and caramelized hazelnuts.

ITALIAN RECIPES

11 min read

Deep-golden vegan Roman cream puffs filled with lemon-vanilla soy custard, generously dusted with powdered sugar and arranged on a flat platter.

Deep-golden vegan Roman cream puffs filled with lemon-vanilla soy custard, generously dusted with powdered sugar and arranged on a flat platter.

Vegan Roman Saint Joseph's Cream Puffs, Reinterpreted | Bignè di San Giuseppe Vegani Rivisitati

A vegan reinterpretation of Roman bignè di San Giuseppe: aquafaba choux filled with lemon-scented soy custard.

ITALIAN RECIPES

11 min read

Four thin slices of vegan white almond nougat show toasted almond cross sections and candied orange beneath delicate wafer paper, with thin orange-peel strips on a flat plate.

Four thin slices of vegan white almond nougat show toasted almond cross sections and candied orange beneath delicate wafer paper, with thin orange-peel strips on a flat plate.

Vegan White Almond Nougat with Candied Orange, Reinterpreted | Torrone Bianco Vegano alle Mandorle e Arancia Rivisitato

A vegan reinterpretation of the classic white Italian nougat, with aquafaba, rice syrup, almonds and candied orange.

ITALIAN RECIPES

11 min read

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