Vegan Italian pastries
“Italian Vegan Desserts – 10 traditional Italian desserts revisited without animal ingredients”!
This is not just a recipe collection: it’s a little journey through Italian pastry.
Detailed recipes, step-by-step photos and technical and theoretical tips for professional
results,
even at home.
Perfect for those who love Italian pastry but are looking for an ethical, lighter and
surprising alternative.
The ebook is a PDF you can view from any device.
10 TRADITIONAL ITALIAN DESSERTS REVISITED WITHOUT ANIMAL INGREDIENTS!
Tradition rewritten… in a plant-based way.
This is not just a recipe collection: it’s a little journey through Italian pastry, with a focus
on sustainability, ethics and creativity.
This ebook is for you if you love Italian pastry…
…but you’re looking for something lighter, more ethical or simply different.
It’s perfect for anyone who follows a vegan diet, but also for those who love to experiment,
impress and rediscover the flavours of home with new ingredients.
What you’ll find inside.
- 10 iconic Italian pastry desserts, fully veganised: NO eggs, butter, lard, dairy, etc.
- Step-by-step recipes with clear instructions
- Process photos to guide you at every stage
- Theoretical insights, technical tips and curiosities for reliable, professional results
The recipes included:
- Sfogliatelle, crispy and flaky, they really “crunch” under your teeth
- Sicilian cannoli, with a silky, indulgent cream and homemade vegan ricotta
- Maritozzi, super soft and fragrant
- Delizie al limone, fresh and creamy
- Pasticciotti leccesi, just like the ones from the bar
- Pizzicotti, soft and aromatic
- Torta Susanna, originally made with ricotta and egg yolks, here 100% plant-based but with the same flavour and creaminess
- Canestrelli, that melt in your mouth
- Panforte, spiced, rich and enveloping
- Cantucci, to enjoy with vin santo… or your favourite tea
Who is it for?
- Professional pastry chefs who want to expand their offer
- Home bakers who are curious and eager to experiment
- Anyone who loves to impress with desserts that blend tradition and innovation, without using animal derivatives
All recipes are carefully balanced with technical precision but explained clearly: even non-experts can achieve great results.