Tutto Bene, an Italian institution for over 15 years, is offering a vegan menu for the first time this November. In celebration of World Vegan Day, the Southgate restaurant will offer a vegan Italian menu of entrees, mains and desserts during a special Vegan Week from 1-7 November.
In collaboration with vegan Italian home chef Nadia Fragnito, who recently appeared on SBS show The Chefs’ Line, the menu will include indulgent Italian classics such as Lasagna (made with walnut ragu) and Tiramisu (decadent coffee liqueur layered with zabaione custard cream). Under the guidance of Tutto Bene’s head chef, Nadia will also be ‘veganising’ Tutto Bene’s famous Risi e Bisi pancetta risotto, and creating a Calamari dish using King Oyster mushrooms, lightly battered with lemon aioli.
Nadia will teach a Vegan Italian Masterclass at 6:30pm on Thursday 1 November, where those who attend will learn how to make her famous vegan tiramisu, plus receive lots of helpful tips and recipes for veganising Italian staples like ricotta and parmesan.
Booking in advance is highly advised, as Tutto Bene’s masterclasses typically sell out. The masterclass includes a three course vegan dinner, for just $85 total. See below for booking location.
“A lot of people don’t think you can create vegan Italian food, due to the butter, cheese and meat that many dishes rely on. Where my family is from in Southern Italy, a lot of the dishes are ‘accidentally vegan’ – they often use olive oil instead of butter as they were created during a time when meat and dairy was scarce,” says Nadia.
“But what I really love to do is discover ways to ‘veganise’ those dishes that might be holding people back from cutting out animal products: like lasagna, meatballs, ricotta and tiramisu. I’ve even made a vegan beef carpaccio,” says Nadia, who is also a published vegan travel writer and an avid vegan Italian vlogger.
The Tutto Bene team are excited to be trying something new with the vegan menu and masterclass. “This is definitely something new for our regular clientele, we are looking forward to seeing what their response is like. Over the last couple years we have noticed an increase in vegetarians and vegans who come in to the restaurant, and while we offer some fantastic vegetarian risottos, we felt like it was time to do something special,” says venue manager Antony Maaraoui.
A study of Australia’s eating habits determined that, as of 2016, 2.1 million Australians identified as meat-free eaters, which is 11.2% of the population.
To book your tickets to the Masterclass with Nadia Fragnito, follow the following link: