Looking to eat vegan in Italy and stick with your plant-based diet?

Then you’re in the right place!

I’m Louisa, a food and wine writer who’s been exploring Italy’s culinary scene since 2012—and I now live here full-time.

Over the years, I’ve discovered that being vegan in Italy is much easier (and tastier) than most people expect.

Many of Italy’s most iconic recipes are naturally plant-based, rooted in a long tradition of simple, seasonal cooking.

With a bit of planning, eating vegan food in Italy can be both stress-free and incredibly satisfying.

In this guide, I’ll share everything you need to know about veganism in Italy—my favorite vegan restaurants, must-try Italian vegan dishes, and practical tips for dining out as a vegan traveler. Let’s dive in!

Is Italy Vegan-Friendly?

Italy is surprisingly vegan-friendly, no matter which region you visit.

Historically, the country’s culinary roots are grounded in la cucina povera, or “poor man’s cooking”—a tradition of making healthy, hearty meals from inexpensive, locally sourced ingredients.

This humble cooking style, especially common in southern Italy, often relied on legumes, grains, and seasonal vegetables rather than meat or dairy. It’s a foundational concept of traditional Italian food and has even influenced the global Mediterranean diet.

Because so many traditional Italian recipes are naturally plant-based, it’s relatively easy to find vegan food in Italy, even if it’s not labeled that way. Most Italian menus offer dishes that are either already vegan or can be easily adapted—particularly in the antipasti and primi sections.

The only tricky category tends to be secondi, which usually focuses on meat or fish. Vegan cheese and meat substitutes are less common outside of vegan-specific restaurants.

Of course, some cities are known for rich, meat-heavy cuisine—Bologna being a prime example. But even there, it’s possible to eat well as a vegan by seeking out local vegetable dishes and classic soups made without animal products.

Culturally, veganism isn’t widespread in Italy, but that hasn’t stopped Italians from enjoying a wide range of plant-based dishes. In most regions, you’ll find locals who appreciate both meat and vegetable-forward recipes—and plenty of chefs happy to accommodate a vegan diet.

Italian Vegan Dishes

Ready to dive into Italy’s most beloved vegan foods? This guide breaks down the best plant-based Italian dishes by course—following the same structure you’ll see on a traditional Italian menu.

Vegan Appetizers (Antipasti)

Bruschetta

Bruschetta is one of Italy’s most iconic vegan appetizers—simple, flavorful, and easy to find. It’s made by toasting fresh bread and topping it with chopped tomatoes, olive oil, and salt. Sometimes, it’s rubbed with garlic for extra flavor. For the best experience, order bruschetta in the summer when tomatoes are at their peak.

Fresselle

Fresselle is a traditional southern Italian bread that looks like a dried, bagel-shaped roll. It’s rehydrated by dipping it briefly in water, then typically topped with tomatoes, garlic, olive oil, and herbs—essentially turning it into a rustic, regional version of bruschetta. You’ll often find it served in Puglia and Campania, especially in the summer.

Zeppole

Zeppole, also known as pettole, are small balls of deep-fried pizza dough found throughout southern Italy. In other regions, they go by different names—like coccoli in Tuscany. They’re often served with cheese or cured meats, but you can absolutely order them plain for a naturally vegan snack. These are especially common around the holidays or at street fairs.

Pinzimonio

Pinzimonio is a fresh and crunchy appetizer made of raw seasonal vegetables—like carrots, fennel, celery, or peppers—cut into sticks and served with a small bowl of freshly pressed olive oil for dipping. It’s especially popular in Tuscany and Umbria, where high-quality olive oil is a point of pride.

Fettunta

Fettunta is a simple but flavorful Tuscan dish made by grilling bread, rubbing it with garlic, and drizzling it with freshly pressed olive oil. The magic is in the oil—it should be just a few days old, which gives it a vibrant green color and peppery bite. Fettunta is most commonly served in October and November, during the olive harvest, when the oil is at its freshest.

Crostini con Fagioli

Crostini con fagioli is made by toasting slices of bread and topping them with white beans that have been gently stewed with garlic and olive oil. It’s a simple antipasto you’ll commonly find in central Italy, especially in Tuscany.

Vegan First Courses (Primi)

In Italy, the primi section of the menu—featuring pasta, soups, and grain-based dishes—is often the easiest place to find vegan options. Many first courses are naturally plant-based, but it’s still important to let your server know you’re vegan. Some dishes may include hidden ingredients like pancetta, meat-based broths, or a dusting of Parmigiano Reggiano.

Ribollita

Ribollita is a hearty bread and vegetable stew that’s a staple of Tuscan cooking. Made with chard, carrots, kale, celery, and cabbage, it’s bulked up with stale bread and cannellini beans, making it one of the most filling vegan dishes to try while visiting Italy.

Pappa al Pomodoro 

Pappa al pomodoro is a thick Tuscan bread and tomato stew made with stale bread, ripe tomatoes, olive oil, garlic, and basil. It’s typically vegan, but some restaurants may add cheese or butter, so it’s worth confirming with your server. For the best flavor, order it in the summer when tomatoes are at their peak.

Vellutata

Vellutata refers to a pureed vegetable soup that’s commonly served in colder months across Italy. It typically starts with a starchy base like potatoes, then blends in seasonal vegetables such as squash, pumpkin, or kale. While recipes vary by region, it’s often naturally vegan—just be sure to ask if dairy or broth has been added.

Panzanella 

Panzanella is a Tuscan bread salad traditionally made with chunks of stale bread soaked in water, then tossed with tomatoes, cucumbers, red onion, and plenty of olive oil and vinegar. It’s especially popular in the summer when the vegetables are at their peak. The dish is naturally vegan and a great example of Italy’s zero-waste approach to cooking.

Spaghetti Aglio, Olio e Peperoncino

Spaghetti aglio, olio e peperoncino is a classic pasta dish from Lazio made with just a few ingredients: garlic, olive oil, and red pepper flakes. It’s naturally vegan, quick to prepare, and commonly served as a late-night snack or simple first course.

Penne all’Arrabbiata

Penne all’arrabbiata is a spicy pasta dish made with a tomato-based sauce infused with garlic and red chili peppers. Although the recipe originated in Rome, it’s especially beloved in southern Italy and can be found on menus throughout all 20 regions. It’s typically vegan, but confirm that no cheese is added on top.

Pasta e Fagioli

Pasta e fagioli literally means “pasta and beans,” and that’s exactly what you get—a thick, rustic dish made with small pasta shapes and hearty legumes, often in a light broth or tomato base. In some regions, you’ll see it called pasta e ceci when chickpeas are used instead. It’s a protein-rich, comforting meal that’s usually vegan, though it’s always worth confirming whether any meat-based broth or cheese is included.

Gnocchi

Gnocchi are small potato dumplings that can be vegan—but not always. Traditional recipes often include egg, especially if the gnocchi is made fresh in-house. If you’re dining out, be sure to ask your server how they’re made. As long as the dumplings are egg-free and the sauce is vegan, you’re good to go.

Orecchiette con Cime di Rapa

Orecchiette con cime di rapa is a traditional dish from Puglia made with homemade orecchiette pasta—named for its “little ear” shape—and sautéed turnip greens. It’s typically seasoned with garlic, olive oil, and chili flakes. While the dish is usually vegan, double-check that the pasta is egg-free, especially if it’s handmade.

Polenta

Polenta is a staple of northern Italian cooking made from slow-cooked cornmeal. It comes in many forms—grilled, fried, or served creamy—often paired with wild mushrooms or other seasonal vegetables. Polenta is naturally vegan, but some restaurants add butter or cheese for richness, so be sure to let your server know you’re vegan when ordering.

Pasta al Pomodoro

Pasta al pomodoro is a simple pasta dish made with tomato sauce, olive oil, and basil—and it’s almost always vegan. Even if it’s not listed on the menu, most Italian restaurants will happily prepare it on request. This is classic Italian comfort food, and a reliable option anywhere in the country.

Minestra di Fagioli

Minestra di fagioli, or bean soup, is a winter staple found throughout all 20 regions of Italy. It’s often made with cannellini or borlotti beans, seasonal vegetables, and potatoes. While many versions are naturally vegan, some may include meat-based broth or pancetta, so it’s always best to confirm the ingredients before ordering.

Minestra di Farro

Minestra di farro is a rustic winter soup made with farro, an ancient grain common in central and northern Italy. Some versions are also made with orzo (barley) instead. You’ll often find it in the Italian Alps and Tuscan countryside, simmered with vegetables and herbs. It’s typically vegan, though it’s worth confirming that no meat broth has been used.

Minestrone

Minestrone is a classic Italian vegetable soup served year-round, with ingredients that vary by season and region. In winter, it’s typically made with hearty greens like kale and spinach, while spring versions might include peas, spring onions, and asparagus. Most recipes are vegan by default, but it’s worth checking that no meat stock or cheese has been added.

Minestra di Lenticchie

Minestra di lenticchie is a hearty lentil soup that’s especially popular in the winter months. It’s a regional favorite in Umbria, where lentils are grown and celebrated for their quality. The dish is usually vegan and often flavored with simple aromatics like garlic, onion, and bay leaf—though it’s still a good idea to confirm that no meat broth is used.

Pasta e Lenticchie

Pasta e lenticchie is a simple, rustic dish made with small pasta shapes and a savory lentil sauce, typically flavored with carrots, onions, and celery. It’s commonly found in southern Italy and is usually vegan, though it’s worth checking whether any broth or cheese has been added.

Pasta alla Norma

Pasta alla Norma is a classic Sicilian dish made with tomato sauce and fried eggplant, often served over short pasta like rigatoni or penne. While the base is naturally vegan, the traditional recipe includes grated ricotta salata on top—so be sure to ask your server to leave off the cheese when ordering.

Vegan Side Dishes (Contorni)

Vegans in Italy can easily create a delicious and filling meal by combining a few contorni, or side dishes. These are often seasonal and reflect each region’s preferred cooking style—whether that’s grilling, boiling, stewing, or frying. Don’t hesitate to order a mix of sides to build your own plant-based plate.

Fagioli All’Uccelletto

Fagioli all’uccelletto are white cannellini beans stewed with tomatoes, garlic, and sage—a rustic Tuscan dish that’s both hearty and flavorful. Traditionally served as a side, it’s also a great source of plant-based protein for vegans in Tuscany.

Fagioli All’Olio

Fagioli all’olio are simply cooked beans—often cannellini or borlotti—drizzled with high-quality olive oil. You’ll find this dish throughout Italy, but the type of bean used will depend on what grows locally. Umbria and Tuscany are especially known for their bean varieties, making this a staple side for plant-based eaters in those regions.

Caponata

Caponata is a sweet and savory Sicilian relish made with eggplant, capers, tomatoes, olives, and pine nuts. This tangy, hearty dish is perfect when served with a basket of crusty bread—making it a great vegan meal or side to enjoy while exploring Sicily.

Carciofi alla Romana

Carciofi alla Romana are Roman-style artichokes stewed with olive oil, garlic, and fresh herbs like mint and parsley. This traditional dish is best enjoyed in winter or early spring, when artichokes are at their peak—though you might spot it year-round, it’s rarely as flavorful out of season.

Carciofi alla Giudia 

Carciofi alla Giudia are whole artichokes fried until crisp and golden—an iconic dish from Rome’s Jewish quarter. Traditionally made with just artichokes, olive oil, and salt, they’re naturally vegan and a must-try side dish when visiting the city.

Verdure Fritte

Verdure fritte (mixed fried vegetables) are a popular appetizer or side dish throughout Italy. While usually made with flour and water, some regions add egg to the batter, so be sure to check with your server to ensure it’s vegan-friendly before ordering.

Verdure alla Griglia

Verdure alla griglia, or grilled vegetables, are a go-to vegan side dish found throughout Italy. Depending on the season, you might get zucchini, eggplant, bell peppers, radicchio, or mushrooms—usually seasoned simply with olive oil, salt, and pepper.

In Emilia-Romagna, it’s not uncommon for them to be finished with a drizzle of Traditional Balsamic Vinegar of Modena, adding a sweet, tangy contrast that takes the dish to another level.

Vegan Desserts (Dolci)

While traditional desserts like cannoli and tiramisu aren’t vegan, you can find plenty of tasty plant-based dolci in Italy. Here are some to get on your radar.

Biscotti

Several traditional Italian cookies are naturally vegan, including cavallucci (spiced cookies from Tuscany made with nuts and candied fruit), ciambelline al vino (wine cookies flavored with red or white wine and olive oil), celli ripieni (Abruzzese cookies filled with grape must, nuts, and chocolate), and mostaccioli (chocolate-glazed spiced cookies popular in southern Italy).

These dry, nutty cookies are often enjoyed at the end of a meal and pair beautifully with a small glass of Sciacchetrà, a rare and aromatic dessert wine from the Cinque Terre region.

Gelato/Sorbetto

Sorbetto, the dairy-free alternative to gelato, comes in a variety of refreshing flavors, including chocolate, almond, lemon, and seasonal summer berries. It’s a great vegan-friendly dessert option, especially during Italy’s warm months.

Granita

Granita and cremolata are both refreshing, vegan desserts made from fresh fruit juice and crushed ice. Cremolata is made with the fruit pulp, while granita is made with just the juice. Both are perfect for cooling off during the summer heat and are a must-try for vegan travelers in Italy.

Vegan Snacks & Street Food

Cecina 

Cecina, also known as farinata, is a thin, savory chickpea flatbread typically cut into large slices. It’s especially popular along the seaside in regions like Tuscany and Liguria, where it’s often enjoyed as a snack or quick bite.

Focaccia Genovese

Focaccia Genovese is a soft, pillowy flatbread from Liguria, flavored with high-quality olive oil and finished with a sprinkle of sea salt. A similar version, called schiacciata, is found in Tuscany, while focaccia barese from Puglia is made with cherry tomatoes.

Schiacciata all’Uva

Schiacciata all’uva is a Tuscan specialty made in the fall when grapes are in season. The savory flatbread dough is studded with sweetened grapes and their syrup, creating a crispy, sweet treat that’s perfect for vegans looking for a snack.

Taralli 

Taralli are small, round crackers made with local olive oil, and they happen to be vegan. Popular in Puglia, these crunchy snacks come in various flavors and are especially good when paired with cocktails or non-alcoholic drinks during aperitivo in southern Italy. While you can find them at grocery stores, the best taralli are usually artisan-made and available at local markets.

Vegan Pizza In Italy

Going to any pizzeria is one of the best ways to guarantee a vegan-friendly meal in Italy. La marinara, one of Italy’s most beloved pizzas, is naturally vegan. It’s made with simple ingredients: red pizza sauce, oregano, and olive oil.

If you’re craving something more, feel free to customize your pizza with vegan-friendly toppings like grilled vegetables, truffles, or seasonal mushrooms. Just note that unless you’re at a vegan pizzeria, cheese substitutes are rare.

Another great option is pizza con patate—pizza topped with sliced potatoes. This carb-on-carb combo is especially popular in Rome, where you’ll often find it sold by weight at local bakeries or takeaway pizza windows.

Vegan Restaurants In Italy

Below are some of the best vegan restaurants in Italy. While I believe you can easily enjoy a plant-based meal at most traditional Italian restaurants, these spots are perfect if you’re specifically craving meat alternatives or health-conscious dishes featuring ingredients like avocado, seitan, or quinoa.

Rifugio Romano (Rome)

Via Volturno, 39/41, Rome

While many top vegan-specific restaurants are located outside of city centers, Rifugio Romano is one of the few vegan spots in downtown Rome. Situated near Termini train station, this restaurant offers an extensive plant-based menu, including classic Roman dishes like cacio e pepe and spaghetti alla carbonara, both made vegan.

Trattoria da Augusto (Rome)

Piazza De’ Renzi 15, 00153 Rome

For a traditional Roman dining experience where vegan options are easy to find, head to Trattoria da Augusto in the charming Trastevere neighborhood. This classic trattoria offers a variety of vegan-friendly Roman dishes, including delicious vegetable side dishes that highlight local flavors.

Sullaluna Libreria & Bistro (Venice)

Fondamenta de la Misericordia, 2535, Venice

Sullaluna is a vegetarian and vegan café and bookshop in a quiet neighborhood off the beaten path in Venice. With both indoor and outdoor seating along a large canal, this bistro specializes in small plates, crostini, and local wines, offering a charming spot for a relaxed, plant-based meal.

Brac (Florence)

Via dei Vagellai, 18/R, Florence

Brac is a unique vegetarian and vegan restaurant in the heart of Florence, blending a passion for great coffee, sustainable food, art, books, and culture. Whether you’re in the mood for a full sit-down meal, a quick snack, or a glass of Italian wine or coffee, Brac is the perfect spot at any time of day. While not exclusively vegan, the menu offers plenty of plant-based options, and they prioritize local and organic ingredients whenever possible.

Tip: While in Florence, consider pairing a vegan-friendly meal with a unique cultural experience like learning the art of fresco painting through a local art class.

Trattoria Casalinga (Florence)

Via De’ Michelozzi 9r, 50125, Florence

For an authentic Florentine dining experience with plenty of vegan-friendly options, head to Trattoria Casalinga, a local favorite known for its relaxed atmosphere. This trattoria offers seasonal vegetable side dishes, hearty soups, and simple pasta plates that can easily be made vegan. Popular with both locals and visitors, it’s recommended to call ahead to reserve a table for this memorable Tuscan experience.

Joia (Milan)

Via Panfilo Castaldi, 18, Milan

Joia is my top pick for high-end vegan dining in Italy, boasting one Michelin star. The restaurant offers dishes that are closer to works of art than mere meals. As one of the most expensive and experiential vegan dining experiences in Italy, be sure to book your table well in advance to secure a spot at this exceptional culinary destination.

Vegan Hotels In Italy

While most higher-end hotels in Italy can accommodate vegan diets—especially those with quality in-house restaurants—some properties go a step further, offering eco-conscious hospitality and more intentional plant-based options. If you’re seeking a sustainable or vegan-friendly stay, consider these standout hotels across Italy.

Hotel Taodomus (Sicily)

Corso Umberto, 224, 98039 Taormina ME, Italy

Located in the hilltop town of Taormina, Hotel Taodomus offers elegant views of the Sicilian coast along with a personalized experience. Their buffet breakfast is vegetarian by default but can easily be customized to suit vegan diets. Just let them know in advance.

Bio Hotel Raphaël – Relais & Châteaux (Rome)

Largo Febo, 2, 00186 Roma RM, Italy

For a luxurious and sustainable stay in the heart of Rome, Bio Hotel Raphaël is hard to beat. This 5-star property emphasizes eco-friendly hospitality and features a renowned vegan and vegetarian rooftop restaurant overlooking Piazza Navona. It’s perfect for travelers looking to reduce their carbon footprint without sacrificing comfort.

Camporsevoli (Tuscany)

53040 Cetona, Siena, Italy

Camporsevoli is a medieval hamlet in the hills of Tuscany, transformed into a working agriturismo by a multigenerational Tuscan family. The property offers a range of accommodations—from cozy apartments to private villas with pools. While not exclusively vegan, the on-site restaurant (open to guests only) can prepare plant-based meals upon request. Owner Valentina Grossi, who has training in vegan Italian cooking, also offers cooking classes for guests seeking a deeper culinary experience.

Hotel Paradiso Pure Living (South Tyrol)

17 Jochstrasse, Joch, 17, 39040 Castelrotto BZ, Italy

Hotel Paradiso Pure Living is one of the only fully vegan hotels in Italy. Nestled in the Dolomites, this alpine retreat offers a refined yet relaxed atmosphere with plant-based fine dining, a wellness spa, and panoramic mountain views. It’s an ideal choice whether you’re skiing in winter or hiking in summer.

Vegan Tours & Experiences In Italy

To help immerse yourself further into vegan Italian food, here are some top-rated vegan tours in Italy:

• Vegan Street Food Tour (Syracuse, Sicily)
• Private & Personalized Bologna Vegan Food Tour (Bologna)
• Vegan Tuscan Cooking Class (San Gimignano)
• Vegan Pasta-Making Class with Wine (Florence)
• Private Wine & Olive Oil Tasting Experience with Vegan Snecks (Rome)

➡️ Click here for a full list of Italian food & drink experiences.

Tips For Eating Vegan In Italy

Eat early. If you want to eat out at a traditional Italian bar for breakfast, you should plan on eating before 10:00 am, as much of the vegan pastry options will be gone by that point. At any time of the day you can order a coffee beverage with vegan milk such as oat milk (latte di avena) or soy milk (latte di soia). Almond milk (latte di mandorla) is not quite as common.

Stick to first courses and sides. If you’re dining at a non-vegan Italian restaurant, order from the primi (first courses) and contorni (side dishes). Options like roasted potatoes, stewed vegetables, cooked beans, and salads can easily be combined into a full vegan meal. Always notify your server by saying io sono vegano (if you’re male) or vegana (if you’re female).

Most pasta in Italy is vegan—but not all. The majority of dried pasta brands served in restaurants (like spaghetti, penne, and rigatoni) is made with just semolina flour and water, making it naturally vegan. However, fresh pasta often contains eggs, and stuffed pastas like ravioli or tortellini are usually not vegan. When in doubt, ask your server if the pasta is made with eggs by saying, “La pasta contiene uova?” (Does the pasta contain eggs?).

Ask them to hold the cheese. Many sauces can be prepared without cheese or dairy, so just ask for it without. “Senza formaggio” means “without cheese.”

Know how to translate. Bringing a translation card can be useful, especially in more rural areas. Google Translate is also a helpful app for this—it can even translate written menus in real time by using your phone’s camera.

Visit open-air food markets. These are excellent places to stock up on local produce and other regional vegan-friendly products. You’ll often find olives, fresh fruit, nuts, and street snacks that are naturally vegan.

Book seasonal experiences. If you’re visiting during the fall olive harvest, consider booking an olive oil tasting experience to deepen your understanding of this essential part of Italian cuisine.

Explore lesser-known regions. If you’re venturing off the beaten path, countryside destinations like San Colombano in Lombardy may surprise you with local dishes that are naturally plant-based or easy to adapt.

Menus aren’t always clear. Don’t assume that something is vegan just because it looks meat-free. Ingredients like cheese, anchovies, or butter might be included without being listed. When in doubt, ask your server to clarify the ingredients.

Yes, wine is usually vegan—but ask. Many Italian wines are vegan, but some may be filtered with animal-derived fining agents. If you’re unsure, look for organic or natural wines, or ask the staff.

Final Thoughts On Vegan Food In Italy

Eating vegan in Italy is easy enough as long as you read up on the regional dishes and culinary heritage of the country before you go.

No matter where you are—whether in a bustling city or a quiet village in the countryside—you’ll find it possible to enjoy traditional Italian food without sacrificing your plant-based lifestyle.

If you’re ready to go beyond restaurant menus and fully immerse yourself in vegan-friendly culture, consider planning a plant-based vacation that combines food, wellness, and sustainability.

What are your top tips for eating vegan in Italy?