It marks the arrival of the brand’s autumn and winter menu.
Carluccio’s first ever exclusively vegetarian pop-up will feature over 20 Italian veggie and vegan dishes from Antonio Carluccio, in collaboration with cook, food blogger and writer Anna Barnett.
Suitable for vegans, the autumn and winter menu choices include crostini al funghi, sautéed 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 and orecchiette al cavoflore with cauliflower purée, sautéed kale, chilli and roasted turmeric cauliflower florets.
Other vegetarian choices, all of which can be adapted for vegan diets, include the zucca con verdure arrostite – roasted butternut squash and vegetables with pine nuts (served with or without goat’s cheese) and garlic herb breadcrumbs and pasta e fagioli, a traditional thick soup of pasta, borlotti beans and tomatoes from northern Italy.
The entire first floor of Carluccio’s flagship restaurant on Covent Garden’s Garrick Street will be converted into a meatless dining experience from 23rd October for four consecutive Mondays.
Carluccio’s CEO Neil Wickers said, “We have seen a huge demand for more vegetarian and vegan dishes, many from our millennial diners who are giving up or reducing their meat intake, either for environmental and/or health reasons. Our new menu firmly puts the spotlight on vegetables and the Cucina Verde has been created to further highlight the variety of delicious meat-free dishes we now have on offer across all our restaurants every day”.
The new menu will be available across the UK and Ireland this October, and the pop-up will open in Covent Garden from 23rd October.
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