La cucina vegetariana, è uno dei primissimi testi in materia di alimentazione vegetariana, scritto dal Principe Enrico Alliata di Villafranca, duca di Salaparuta (Palermo 1879-1946) nel 1930, a distanza di pochi decenni dalla nascita e diffusione del termine "vegetarismo". Conosciuto come Duca Enrico, appassionato di cucina, Enrico Alliata nella sua tenuta in Sicilia, a Villa Valguarnera, amava organizzare banchetti eleganti e raffinati, cui non potevano mancare i vini provenienti dai suoi vigneti. Il Duca dimostra che si possono imbandire tavole sontuose e preparare piatti deliziosi (Caponata alla siciliana, Melenzane alla parmigiana, Arancine di riso, Panelle, Cassata alla siciliana, Riso di Santa Lucia o Cuccìa, Pasta reale siciliana ecc.) utilizzando soltanto ingredienti esclusivamente di natura vegetale e curando i dettagli nella presentazione dei piatti.

An encyclopedic collection of vegetarian recipes from Italy—learn how to make all of the classic dishes without meat

“Even though man can draw all he needs in the way of nourishment from a mere handful of seeds and fruit, he must not give up a proper meal.”
—Enrico Alliata

Enrico Alliata, the Duke of Salaparuta (1879-1946), was a utopian gourmand and winemaker who espoused a vegetarian lifestyle and a raw foods diet at a time when the very notion was unheard of. He worked for decades to systematically re-imagine classic Italian dishes without meat. The result, first published in 1930, is a timeless reference work, with dishes that are surprising, inventive, and often decadent.

Early chapters like “Appetizers and Salads” include recipes for inventive vegetarian sandwiches and crostini, as well as refreshing salads (and even a recipe for simple homemade ricotta cheese). “Broths and Purees” includes rich and flavorful vegetable broths, hearty purees, and pasta in broth, like vegetarian ‘Agnollotti’ in broth filled with parmesan and walnuts.

The “First Courses, Pasta Dishes and Timballi” chapter is a comprehensive collection of authentic Italian recipes for gnocchi, risotto, polenta, ravioli, from Risotto ‘alla Milanese’ with saffron, nutmeg, and parmesan to Sicilian Style Gnocchi, with fried eggplant and tomato sauce. “Luncheon Dishes, Vegetables, Legumes and Side Dishes” features preparations for eggplant and artichokes, and is a great go-to for quick side dishes and lighter vegetarian meals. His main dishes chapters include a variety of casseroles and soufflés, and the Duke even has several preparations for mock meats, such as vegetarian “Foie Gras Mousse” made with ricotta cheese and black truffles.

Much more than a recipe book, The Duke's Table is a major re-discovery and a fascinating look into the philosophy of a food revolutionary who was truly before his time.