Italian restaurant chain Carluccio’s have updated their menu to give more options to those looking for plant based food when eating out. The new menu features dishes where vegetables are no longer just humble side options, but the main event.
Suitable for vegans, choices on the autumn/winter menu include; crostini al funghi, sauteed mushrooms and kale in garlic and chilli on toasted ciabatta; the traditional Puglian dish with a vegan twist of polpette di pane featuring meatless bread balls of semi-dried tomatoes, garlic, capers and rustica olives in a tomato sauce on spaghetti; orecchiette al cavoflore with cauliflower puree, sauteed kale, chilli and roasted turmeric cauliflower florets.