Comments on: Vegetarians in Italy: what can they eat?

By: Alex

Alex — Wed, 25 Dec 2019 12:39:39 +0000

What you fail to meeting, that Janice does, is the presence of rennet – the lining of a sheep’s stomach. It’s particularly used in strong flavored cheeses like Italian cheese. Mozzarella might be safe because it is white and not a strong flavor, but not usually. Parmesan and Romano almost never are. The only safe way for vegetarians to eat cheese out is to know that ingredient or to just not do it. In the US we thankfully have gotten better about labels and clarity, but you can’t expect every restaurant, especially outside or customs, to know that. This is a well intentioned, but misleading article.

By: Riccardo

Riccardo — Tue, 24 Dec 2019 05:10:12 +0000

However, the Olive Ascolane can be stuffed with vegetables as we do at Cremini’s Restaurant in Brooklyn! In short, a classic recipe revisited.

By: Janice Short

Janice Short — Fri, 13 Dec 2019 19:27:54 +0000

Vegetarians need to be aware that almost all Italian cheeses are made with rennet, which is an enzyme derived from the stomachs of calves, lambs, or goats before they consume anything but milk (so baby animal stomachs, yuck). Vegetable rennet is an equivalent product which works as well but isn’t derived from animals. It is possible to find cheeses in the U.S. that use vegetable enzymes but they may be hard to find in Italy.

By: Sujata

Sujata — Tue, 03 Dec 2019 12:35:24 +0000

What a great resource for vegetarian travellers/ visitors. Super informative with important clarifications ( including how to say you’re vegetarian) and to ensure there are no hidden sources of meat in the various dishes. Bravo Nascimbeni