Traveling as a vegetarian in Europe is not as difficult as one might think. Sure, in Tuscany Florentine bistecca is a popular “must-try” meal. The 2-3 lb cut of porterhouse/New York strip/ filet mignon is an incredible treat for those who eat meat but the trofie pasta with the most delicious green basil pesto goodness is traditional and so amazing. In every dining situation there is always a vegetarian option for those who refrain from eating meat.

The Mediterranean region is especially vegetarian-friendly. The traditional foods they have enjoyed for generations are centered around fruits and vegetables and what’s in season locally. Herbs, spices, olive oil, grains and legumes are readily available and used in a variety of dishes throughout the region.

Sicily

The sun-drenched island of Sicily has a great selection of vegetarian and vegan fare. Just about anywhere you go in Sicily you’ll find options to enjoy that are traditional and oh-so-delicious. Maccu di Favi is an excellent pasta featuring cream of fava or broad beans, Pasta Tenerumi is a pasta with squash blossoms and is simply delightful.

The traditional eggplant dish, caponata is another Sicilian favorite and wonderfully complemented by a refreshing orange salad. Garlicky Pasta alla Norma features eggplant, tomatoes and garlic. End your wonderful Sicilian feast with a cool, creamy ricotta-filled cannoli.

Tuscany

As mentioned, while many meat-eaters flock to Florence and surrounding areas for the famous Florentine bistecca vegetarians can experience the foods of Toscana. The amazing and rich cheeses alone are enough to make a meal. There are plenty of vegetarian antipasti in Tuscany like bruschetta topped with tomatoes, basil and garlic or a Tuscan tapenade, Sottoli, the bounty of harvest time preserved in luscious golden olive oil, Panzanella the famous regional salad traditionally made with summer ripe tomatoes, bread and onions.

Three classic soups for which the region is known are ribollita, a hearty vegetable soup usually including beans, papa al pomodoro, a rich Tuscan tomato soup and aqua cotta, originally a peasant soup now a classic made with day-old bread in a rich onion-infused broth that often includes escarole or another common green.

Main courses for vegetarians in Tuscany are also plentiful. A frittata on its own or served tucked into warm focaccia panino, delicious pastas with ricotta and spinach, glorious basil pesto or a simple tomato sauce that tastes anything but simple. There are also many different ways to enjoy vegetarian polenta and a must-try Florentine bean stew called Fagioli all’Uccelletto.

Puglia

The beautiful region of Puglia is a vegetarian's delight. If Puglia is your destination you’ll find a bevy of flavorful and outstanding traditional dishes. Just as in Tuscany Puglia offers a variety of yummy antipasti such as Fiori di zucca fritti or fried zucchini blossom, caponata, bruschetta, sottoli and marinated olives.

Your Primi course, or pasta course, is rich with a selection of amazing pastas. You’ll be pleasantly surprised by how such a simple dish as pasta with tomatoes and basil can tantalize your taste buds and please your palate. Risotto fiori zucca is a risotto that features the blossom of the zucchini plant. And pasta alla Norma is also a popular and traditional vegetarian dish in Puglia.

A second course that can’t miss is eggplant parmesan or Parmigiana di Melanzane. You think you’ve had eggplant parm before but until you have the Puglian version you can’t imagine. Of course the Sicilians do a fantastic job as well, seeing as how it originated in Sicily.

Pizza can be found throughout Italy and is always delicious. You can select from a variety of vegetarian toppings and you won’t be disappointed. In fact, in Italy, it’s more unusual to order pizza with meat or even seafood.

Provence

Provence is a little bit of heaven in the Mediterranean region. However, if you are not a pescatarian look closely at your vegetarian dishes. Very often in Provence it’s assumed that vegetarians do eat fish. Bouillabaisse and Nicoise salad are often recommended to vegetarian travelers to the region. Both contain fish.

One of the most iconic dishes of the region, Ratatouille, is absolutely vegetarian however. This delicious and traditional vegetable stew, or ragout, is as lovely to look at as it is to eat. The colorful mix of summer squash, eggplant, tomatoes, peppers, onions, garlic and parsley can be enjoyed on its own, hot or cold, or accompanied by the ever-present French bread and some luscious French butter. Soul-satisfying indeed.

Provence, like all Mediterranean regions, celebrates what is local and in-season. If you’re fortunate enough to be in Provence during the time when the markets are overflowing with fresh produce you can expect to find all kinds of traditional Provence dishes. Eggplant, zucchini and tomatoes stuffed with cheesy goodness, sometimes chickpeas or white beans which are [popular regionally.

A Provencal risotto made with pumpkin and chestnut is a traditional winter dish. Cassoulet, another iconic French dish that’s essentially a bean stew, can be found without meat and is the perfect meal when accompanied by a simple crusty French bread.

Greece

One thing you can count on, meat eater, pescatarian or vegetarian, you will never go hungry in Greece! These are the people who invented Greek salad (which is a little different in Greece! Tomatoes, peppers, onions, olives and dressed very simply with a bit of olive oil, maybe a squeeze of lemon or a splash of vinegar). In Greece veggies and fruit abound and are celebrated in traditional dishes throughout the country.

Greek yogurt, outstanding cheese, grilled vegetables and, for the pescatarian, plenty of seafood options. Mezedes are a great way to sample many of the appetizer type menu items in Greece. Sample such famous Grecian nibbles as dolmades (stuffed grape leaves), Tomato Keftedes (fried tomato balls), dips like skordalia (potatoes and garlic), tzatziki (a little different. Sometimes Greek tzatziki features Swiss chard) , layered hummus and tirokafteri (feta cheese dip). Enjoy the classic spanakopita (spinach pie) and lemony Greek style cabbage rolls as well as a favorite of the Greeks, an artichoke and egg dish called Aginares. Nutty and warm saganaki is a grilled or flaming cheese.

Tiropita, little cheese pies, are traditional street food in Greece. Bougatsa, another street food, is a sweet treat. Warm and flakey parcels of lusciousness, custard filled and sprinkled with powdered sugar bougatsa shouldn’t be missed.

Loukoumades are little donut-like pieces of sweet dough, deep fried and sugared.

Cartier fare includes Greek style stuffed tomatoes roasted to perfection, Gemista (or sometimes Yemista) and Gigantes which are giant limit beans braised in a savory tomato sauce. Revithia Ito Fourno are slow baked chickpeas with caramelized onions and herbs. A real taverna treat!

Taste Your Way With Us

These examples of vegetarian dishes that are traditional throughout the regions of Italy, Southern France and Greece are just a few of the celebrated foods non meat eaters have available to them when they travel to these spectacular destinations. Come with us and taste for yourself!