In this Foodie Profile I chat to Italian-Australian cookbook author, Nadia Fragnito. Nadia specialises in Italian vegan cuisine and has authored three cookbooks, the third of which is her newest release called Natale. She talks to us about her titles, staple ingredients to ‘veganise’ your pantry, her tips for visitors to Italy and also kindly shares her recipe for the festive Italian southern biscuits, Mostaccioli.
1. Nadia, for those that don’t know you, could you tell us a little bit about your journey into becoming a cookbook author.
I began sharing my vegan recipes on my blog in 2014, which is where my love for food writing and recipe creation really blossomed. I also started developing skills in food photography. Growing up, I was always captivated by cookbooks—they’ve long been one of my favourite mediums—so it felt like a natural progression to eventually create my own. It wasn’t until I focused exclusively on Italian cuisine that the concept for my first cookbook came to life.
2. You have authored three cookbooks. Could you briefly tell us a little bit about each one and which has been your favourite so far?
Picking a favourite might be a little like choosing your favourite child – you love them in different ways!
My ‘eldest’ Discovering Vegan Italian is really a how-to guide on veganising classic Italian dishes, and includes staple recipes like ricotta and parmesan. It also features readers’ most loved recipes, such as tiramisù, olive oil lemon cake, and walnut ragù lasagna.
My ‘middle’ A Vegan Summer in Southern Italy celebrates southern Italy’s plant-based cuisine and serves as a travel guide, featuring descriptions of regional towns and local produce. This cookbook is quite personal, with a chapter dedicated to my father’s hometown and my family.
My ‘youngest’ or latest cookbook, Natale, serves as a companion to A Vegan Summer. Inspired by a solo trip to Italy in December 2022, I set out to explore the festive, winter cuisine of Italy and create a sumptuous book that captures the magic of Christmas. It allows vegans and those with intolerances to enjoy traditional festive food with a plant-based twist.
3. You became vegan in 2001. Was there a specific experience or event that influenced this decision?
It wasn’t a single experience but rather a series of awakenings. As a girl, I was always empathetic toward animals. But it wasn’t until I moved away from home that I truly connected the dots and realised I could make a different choice. I initially became vegetarian, but soon after, I read somewhere about the suffering cows and chickens endure in dairy and egg production—a reality I hadn’t known. I went vegan immediately.
4. A lot of Italian food, especially cucina povera, is what you would call ‘accidentally vegan’. What are some dishes from your cookbooks that would fall into this category?
Oh, there are many! Minestrone, caponata, pane e panelle, fave e cicoria, vegetable dishes like patate e peperoni, along with various handmade pasta shapes from the south, such as cicatelli and orecchiette.
5. What are some of the staple pantry ingredients you always have on hand to ‘veganise’ your Italian recipes?
Chickpea flour is a fantastic ingredient, especially for making spaghetti frittata. When turned into a batter, it thickens and behaves much like eggs. Nutritional yeast flakes are also essential — they add a cheesy flavour when you’re out of good-quality vegan parmesan. I always keep soy milk on hand for making béchamel, creamy sauces, and pastry creams for desserts.
There are also some fun, quirky ingredients I love to include, like kala namak, an Indian black salt that has an egg-like aroma and flavour. Dried sea vegetables, such as nori or wakame, add a touch of the sea to “al mare” spaghetti dishes.
6. Your father is Italian. Could you tell us about where his family hail from and the ways you were exposed to your Italian heritage growing up?
Dad was born in the small town of Molinara in Campania, about 90 minutes inland from Naples, and emigrated to Australia with his family when he was nine. He married an Aussie, so I grew up with a blend of cultures. Living around the corner from my nonno and nonna kept the Italian influence alive. Big, fun family celebrations were also a strong link to my Italian heritage – every Christmas, Easter, Mothers Day, Fathers Day and my grandparents’ birthdays were an opportunity to get all the rellies together, feast and reconnect.
7. What inspires you to develop your recipes and create your cookbooks?
I love immersing myself in all things Italian and am always seeking ways to connect with it. Whether it’s a childhood memory of a dish I’d like to recreate or discovering a new ingredient while travelling in Italy, I find inspiration everywhere. When I come across a traditional dish that isn’t vegan, I’m motivated by the challenge to recreate it as authentically as possible. Since veganism isn’t always embraced within traditional cultures, I’m constantly driven to find ways to bridge that gap in my cookbooks, recipes and life.
8. You have spent time back and forth to Italy over the years. Do you have a favourite city and could you share some tips or recommendations for our readers?
I think Rome is like a first love—it stays with you, no matter how many wonderful places you see. It’s overwhelming in an exciting and inspiring way, lifting your spirits and keeping you on your toes. And there is such epic beauty. Early to mid-summer is a magical time to visit, with evening strolls along the bustling summer markets by the Tiber River or through the cobblestone streets of Trastevere and its atmospheric trattorie. Another reason I’d recommend Rome is for its wonderful vegan dining options. There are fantastic dedicated vegan restaurants and cafés, as well as grocery stores with the best plant-based cheeses and deli meats. And a visit during artichoke season is a must—for Roman or Jewish-style artichokes. If you’re interested in vegan options, be sure to check out my Rome guides on my blog for all the details.
9. What are some of your most loved recipes from Natale, and could you share one of these recipes with us?
I love the regional pasta dishes. There’s tortellini in brodo, pumpkin cappellacci, beetroot and poppy seed ravioli, potato and mint-filled culurgiones, buckwheat pizzoccheri, creamy gnocchi and rich vincisgrassi lasagna. For those with a sweet tooth, the biscotti that most epitomises festive flavours for me is mostaccioli. Warm spices and chocolate—there’s nothing better.
10. What is next for you, and do you have any plans for a fourth book?
Like my previous books, inspiration usually emerges from a trip to Italy, so let’s hope I get back there soon! In the meantime, I’m looking forward to the release of Natale and can’t wait to hear about people’s favourite recipes and see what they’ll be cooking for Christmas.
Nadia Fragnito Instagram:
@theveganitaliankitchen
Nadia Fragnito Facebook:
https://www.facebook.com/theveganitaliankitchen.com.au/
Nadia Fragnito’s website (and for more recipes):
www.theveganitaliankitchen.com
To purchase Natale:
www.theveganitaliankitchen.com/natale-cookbook
