Ristorante Vegano Ma Va? | Prati

A mixed dish offering three different specialties. Includes breaded mushrooms, spicy vegetable fritters (Pakora), and a rice supplì. Ideal for tasting different flavors, with crispy and soft textures.

A creamy and smooth potato-based soup, enhanced by the fresh and slightly spicy taste of ginger. Served with mixed legumes and crunchy croutons for added texture. A warm and comforting dish.

A classic stew of mixed seasonal vegetables, slow-cooked to blend the flavors. Usually includes zucchini, eggplant, peppers, and tomato. Sweet and vegetal flavor, soft texture.

A creamy risotto prepared with sweet pumpkin and aromatic porcini mushrooms. The rice absorbs the flavors of the earth, creating a rich and autumnal dish. Soft texture and enveloping taste.

Gnocchi made with purple potatoes, which give a unique color, dressed with fresh cherry tomatoes (Pachino), arugula, and vegan cheese. A colorful dish with a balance of sweetness and herbaceous notes.

Long pasta dressed with a fragrant citrus sauce (such as lemon or orange). A fresh and light first course, with an intense aroma and a pleasant tangy taste.

Short pasta served with a vegan reinterpretation of the classic Amatriciana sauce. The tomato sauce is rich and flavorful, prepared with vegetable substitutes instead of guanciale. Bold and traditional taste.

Long pasta flavored with fresh ginger and enriched with dried fruit such as pine nuts and almonds. An aromatic dish with spicy and crunchy notes.

Typical Apulian dome-shaped pasta, dressed with a fresh sauce of tomato, olives, capers, and basil. Classic Mediterranean flavors, savory and aromatic.

Whole wheat spaghetti dressed with a rich pistachio-based pesto. The taste is nutty and creamy, with the rustic texture of whole wheat pasta.

Short, twisted pasta served with a creamy sauce reminiscent of carbonara, but made with zucchini. Creamy, flavorful, and vegan.

A classic of Italian cuisine, simple yet tasty. Spaghetti dressed with garlic sautéed in olive oil and spicy chili pepper. Intense and spicy flavor.

A soup prepared daily with fresh seasonal ingredients. The composition varies based on market availability. Ideal as a warm and light dish.

A homemade vegetable burger made from a mixture of eggplant, beans, and mushrooms. Rich in vegetable protein and very flavorful, with a soft interior and crispy exterior.

Layers of eggplant interspersed with tomato and vegetable cheese, baked. A revisited version of the classic parmigiana, served in an elegant layered presentation.

A rich stew prepared with seitan (wheat gluten) cooked in a thick tomato and vegetable sauce, inspired by the traditional Roman recipe for oxtail stew (coda alla vaccinara). Intense flavor and tender texture.

Soy chunks slowly cooked in a creamy coconut milk sauce. A dish that combines exotic flavors and soft textures, slightly sweet and spiced.

A timbale composed of crispy potato rösti, sautéed chicory with a bitter taste, and stringy vegetable cheese. A mix of flavors and textures in a single dish.

Slices of seitan prepared according to Roman tradition, sautéed in a pan with white wine and sage. Flavorful, aromatic, and tender.

A typical dish from the Apulian tradition. A thick and sweet cream of dried fava beans accompanied by chicory sautéed in a pan, which offers a bitter contrast. Simple, nutritious, and tasty.

Whole Pleurotus mushrooms breaded and fried until golden. They have a meaty texture and umami flavor, coated in a crispy crust.