Florence vegetarian Italian cuisine cooking class

There are more and more people who abandon food based on animal proteins in favor of a vegetarian diet. The chef Vary has gathered the challenge and has launched with enthusiasm and inventiveness to create innovative and tasty recipes.

Many people still think that it is a way of eating little tasty and imaginative, but they are mistaken: the new gastronomic tendencies prefer simple dishes, poorly elaborate but tasty and tempting.

Many variants in the preparation of cereals and legumes such as spelt, lentils, beans, chickpeas, guarantee the necessary supply of proteins and iron without losing in taste.

The Italian tradition has many more vegetarian recipes than you can imagine. This is because until fifty years ago many ate meat very few times during the year.

During the Florence vegetarian Italian cuisine cooking class, will be made of fresh pasta dishes, doughs, appetizers, first courses, seconds and sauces with substitute ingredients and without neglecting the taste and creativity.

Here’s a summary of gluten-free foods used for our cooking lessons and/or Special dinners gourmet 

Cereals, Flour and Tubers

rice, corn, millet, buckwheat, potatoes, cassava, amaranth, sorghum, quinoa

Fruit, Vegetables and Legumes

all kinds of fruit (fresh, dried, dried, canned).

All kinds of vegetables (fresh, frozen, deep-frozen, etc.) also preserved (oil, vinegar, salt etc).

All legumes: beans, peas, lentils, chickpeas, lupins, beans, soy

Milk and dairy products

milk, yogurt, cheese, cream

Dressing fats

animal fats: butter, lard lard and vegetable fats: vegetable oil (preferably extra virgin olive oil)

Sugars, Sweets and Beverages

all sugars (sucrose, dextrose, fructose, etc.), honey, fruit juices containing added, carbonated drinks (type CocaCola), coffee, wine, rum, brandy, tequila, cognac, Scotch whiskey