Nadia Fragnito of The Vegan Italian Kitchen brings a joy and zest to vegan Italian cooking in Australia. Nadia’s love of veganising traditional family recipes and drawing on culinary memories partner seamlessly with her yearning for a kinder world.
In Melbourne on World Vegan Day, Nadia will demonstrate her delicious vegan cooking skills and launch a brand-new recipe at Vegie Tribe. She took time out of her busy schedule to chat about her vegan cooking and why she is so passionate about demonstrating at a local level. Plus, she reveals her new plans for 2024.
It has been just over 18 months since you launched A Vegan Italian Summer in Southern Italy. What has been the response to the book so far?
“I’ve been blown away by the support for the book – from libraries, bookstores, Italians and food lovers. People are enjoying the authenticity of the regional recipes. I also think readers love the opportunity to ‘armchair travel’ through the photographs and stories. After almost two years, it’s still selling well, which is so rewarding.”
Has a favourite recipe emerged since the cookbook’s launched? Is there one recipe that’s resonating with readers? Why do you think that is?
“There are several favourites which tend to be dishes that celebrate the simplicity of southern Italian cooking. Taieddha, a potato rice and zucchini casserole, has been a winner with readers (as well as a certain TV cooking show host!). Also, Polenta al Sugo, a soft polenta topped with a flavourful tomato sauce. Another is Spaghetti di Frittata, which is a great way to turn leftover spaghetti into a vegan style frittata. These are among some of my favourites, too.”
You’re no stranger to hosting vegan Italian cooking demonstrations. What is it that you love about holding a cooking demonstration?
“It’s a wonderful opportunity to meet your community in person. After a lot of time creating recipes or sharing online, there’s a part of you that yearns to connect face-to-face. The vegan community – as well as foodies in general – have so much enthusiasm for produce, cooking and eating. So, demos and classes are rewarding and lots of fun.”
Similarly, what do you think draws people to your Italian cooking demonstrations, especially since veganism is still a minority concept and way of living?
“Italian food draws people in because it is welcoming, familiar, and generous. I’d like to think that my love of Italian food creates an atmosphere where people can delight in the joy of cooking, connection and be inspired by the fact it’s cruelty free.
Those who are new to veganism might have a misconception that something is lacking. So, I really focus on debunking that and encourage an abundance mentality. I always use my Nonna’s catchphrase ‘mangia mangia!’ (eat, eat!).
Food and cooking connect people and draw people closer together. Independent publishing can also connect authors with readers at a level that can’t always be replicated on a grand scale. How important is independent publishing to you?
“Self-publishing is an important avenue for authors when traditional publishing isn’t an option. The reality is if you’re not a known entity or have a large social media presence, there is a perception from the industry that you won’t sell many books. This of course can be true. But it might also be untrue. It can make you feel quite powerless. I love self-publishing as it allows me independence in sharing my work, particularly as I have such an authentic, connected, and supportive community. Seeing someone leaf through my hardcopy book is a beautiful experience.”
Have you heard of anyone going vegan after attending your cooking demonstrations, or even after buying your cookbooks? If so, what exactly made them switch to a vegan lifestyle?
“Gosh, that would be an incredible honour. No, not that I’m aware of, but you never know what seeds we plant for change in someone’s heart and mind. I do often hear how delighted people are when they get to enjoy a dish they haven’t had for years and thought they could never eat again as a vegan.”
You’re one of the special guests at the World Vegan Day event in Melbourne on November 1. You’ll be launching a surprise recipe. Can you tell us about that? What can guests expect flavour-wise?
“In recent years I’ve made tortellini in cooking classes with a ricotta-style filling. For our World Vegan Day event, I’ll be launching a Beef-style tortellini which I’m very excited about. It will be rich and flavourful, using walnuts as the mince base and pairing it with a simple pomodoro sauce (much like the tortellini I was raised on). Attendees will get the opportunity to roll their own tortellini, too!”
What does World Vegan Day mean for you personally, and for vegan Italian cuisine?
“World Vegan Day is a fantastic way to celebrate and educate on a global scale. For me it’s an opportunity to share just how amazing vegan Italian cuisine can be!”
What are your hopes for veganism and vegan Italian cooking in the future?
“I hope veganism becomes normalised, that the stigma of ‘vegan’ fades away; where eating animal products becomes the exception instead of the rule. I hope that vegan products start dominating menus and supermarket shelves, and we have a plethora of quality vegan Italian products to choose from that are affordable!”
Do you have any new and exciting plans as we move closer to 2024? What can your fans expect from you in the new year?
“Another cookbook is on the horizon! As to its release, I’m crossing my fingers for the last quarter of 2024. I’ve spent this past year researching and assembling regional Italian Christmas recipes. Watch this space.”
Do you have any parting thoughts or any final comments you’d like to add?
“Sometimes I like to reflect on how far veganism has come. With opportunities like World Vegan Day and the Vegan Easy Challenge, we can make choosing vegan that little bit easier and lots of fun. I encourage everyone to approach what they do with joy, authenticity, and a very big appetite! Mangia mangia!”
Celebrate World Vegan Day on November 1 at the launch of the Vegan Easy November Challenge at Vegie Tribe in Melbourne. There will be interactive cooking demonstrations from Nadia and Zacchary Bird as well as a Q+A with both cookbook authors, delicious vegan finger food and drinks, plus giveaways and prizes on the night.
Tickets are $65.00 per person and can be purchased online. You’ll also be supporting Animal Liberation Victoria. Or give vegan a go this November for World Vegan Month by signing up to the Vegan Easy November Challenge.
If you want to learn more and connect with Nadia visit @theveganitaliankitchen on Instagram and Facebook or visit her website where you can get access to more recipes like her Vegan Italian Rum Cake.
