VEGAN PERSONALITY
Vegan Italian cuisine on TV – Boris Scafati
Let the Italian TV chef inspire you
Von würzigen Antipasti und köstlicher Pasta mit cremig-raffinierter Soße, über Ragù mit mediterranem Sugo und duftend Überbackenes, bis hin zu Tiramisù und einer Torta della nonna … wer würde nicht dahinschmelzen allein beim Lesen einer italienischen Speisekarte? Dass die italienische Küche, auch auf Spitzenniveau, heute absolut vegan sein kann, beweist Chefkoch Boris Scafati. Und das nicht nur in seiner eigenen Küche, sondern auch im Fernsehen für ein Millionenpublikum. Wir haben mit Maestro Boris Scafati gesprochen. Hier erfährst du alles über pflanzliche Küchengeheimnisse jenseits des Brenners. Und das Beste: fast alles davon lässt sich zuhause nachkochen.
The rich culinary tradition of Rome …
VELIVERY: Italy is known for its fabulous cuisine. But of course, there are many regions and regional specialities in Italy. Where do you come from?
BORIS: I’m from Rome, a city with a rich culinary tradition rooted in bold flavours, simple ingredients, and centuries-old recipes. Roman cuisine is all about using fresh, locally sourced ingredients in dishes that are both hearty and satisfying. While I’m passionate about all Italian food, my focus as a vegan chef has been to reinterpret these classics with plant-based ingredients, making them accessible to a wider audience while preserving their traditional flavours.
VELIVERY: Which regional or national recipes of Italian cuisine do you cherish the most? And are there other cuisines you like as well?
BORIS: I have a deep appreciation for Roman classics like cacio e pepe and carbonara, which are traditionally rich in dairy and eggs but can be reimagined with plant-based ingredients to achieve that same creaminess and depth. Another favourite is carciofi alla romana—Roman-style artichokes, in which the simplicity of fresh herbs and olive oil shines. These dishes represent the essence of Italian cooking: simple ingredients elevated through technique.
Apart from Italian cuisine, I admire Japanese cuisine very much for its precision and respect for ingredients, as well as Middle Eastern cuisine, which has vibrant spices and plant-forward dishes that inspire my vegan creations.
A passion for cooking can also be compassionate and cruelty-free
VELIVERY: When and where did you become a cook and what was your motivation?
BORIS: My journey as a cook started with a love for food and an appreciation for Italian culinary traditions, but it took a new direction when I embraced a vegan lifestyle. I wanted to merge my passion for traditional Italian cuisine with a compassionate, plant-based approach. It was a challenge that motivated me to think creatively about how to capture the flavours and textures of Italian dishes without using animal products. This journey has been deeply rewarding, as I get to innovate and share delicious, ethical food with others, showing that vegan cuisine can be just as flavourful and satisfying.
VELIVERY: Nowadays, you are known – at least in Italy – for your TV cooking sessions. Tell us more! What do you do and for whom? mehr! Worum geht es dabei und für wen?
Vegan Italian cuisine for a broad TV audience
BORIS: I’m currently part of “Dalla parte degli animali” on Rete4, where I showcase vegan recipes that are both approachable and delicious. The show is all about promoting a lifestyle that respects animals, and my goal is to inspire viewers to explore plant-based cooking, even if it’s just one meal at a time. My recipes are designed to be accessible and appealing to anyone curious about vegan food, from those who are already plant-based to those simply looking for new ideas. It’s an exciting opportunity to bring vegan Italian cuisine to a broad audience and to break some of the myths surrounding plant-based food.
VELIVERY: Your focus, we have learned, has been on vegan cuisine for a long time now. How and when did this start? Are you a vegan yourself? We’d like to understand your motivations.
A celebration of taste and ethics
BORIS: Yes, I’m vegan and this journey began 14 years ago. Initially, my curiosity led me to explore plant-based foods, both for health reasons and out of respect for animals and the environment. The more I learned, the more I felt that veganism aligned with my values. As a chef, a new world of creativity opened up, where I could take beloved Italian recipes and transform them into plant-based dishes without compromising on flavour or tradition. My goal is to demonstrate that vegan cuisine can be a celebration of taste and ethics. And I hope to inspire others to embrace this lifestyle, even if only in small ways.
VELIVERY: What fascinates you about plant-based cuisine? Would you reveal some of your favourite dishes and secrets?
BORIS: What really fascinates me about plant-based cooking is its endless creativity and the way it pushes boundaries. Working with vegetables, grains, and legumes challenges me to think outside the box and develop rich flavours and satisfying textures in new ways. There’s something special about transforming humble ingredients into dishes that surprise and delight..? Was war dir dabei wichtig?
Boris‘ favourite dishes and kitchen secrets
BORIS: Some of my favourite dishes include a vegan carbonara, where I use ingredients like smoked tofu and a “faux egg” of my own making to create a creamy sauce reminiscent of the classic one. I also love making caponata, a Sicilian dish of eggplant, tomatoes, olives, and capers that epitomizes the balance of sweet and sour flavours. A key secret I use is adding a pinch of umami-rich ingredients, like miso or nutritional yeast, to replace the flavourful depth typically provided by cheese or meat. These little touches elevate dishes and create that authentic Italian flavour.
VELIVERY: What would you say to those who think that vegan cooking is possible for a chef but not for anybody else?
BORIS: I’d say that vegan cooking is absolutely accessible to everyone! While chefs may have advanced techniques, vegan cooking at home can be simple, satisfying, and delicious. You don’t need fancy ingredients or equipment, just a willingness to experiment a little. Many traditional dishes can be made plant-based with easy swaps. For instance, a pasta sauce can be creamy using blended cashews or plant-based milk, and a sprinkle of nutritional yeast adds a cheesy note. I encourage people to start with familiar recipes and make small adjustments. The flavours, colours, and freshness of plant-based ingredients often speak for themselves, making the cooking process enjoyable and rewarding.den Kochprozess angenehm und lohnend.
Tips for beginners from the maestro
VELIVERY: How can we work towards a more plant-based cuisine? What would be a good start?
BORIS: A great way to work towards a more plant-based cuisine is to start small and incorporate more fruits, vegetables, and whole grains into dishes you already enjoy. Begin by swapping one or two meals a week with plant-based versions; for example, try a vegetable-based pasta sauce or a hearty vegetable and legume stew. Exploring new ingredients like lentils, chickpeas, and tofu can be fun, and these provide protein and texture in many dishes.
Another great tip is to focus on enhancing flavour with herbs, spices, and umami-rich ingredients. Ingredients like sun-dried tomatoes, mushrooms, and miso add depth and can be the foundation for many delicious meals. As you experiment, you’ll find that plant-based cooking isn’t just a substitute, it’s an exciting way to rediscover food
VELIVERY: You are also active on Instagram. What do you offer your followers?Was bietest du deinen Followern?
BORIS: On Instagram, I share recipes, cooking tips, and glimpses into my vegan culinary journey. My goal is to inspire followers with easy, plant-based recipes that anyone can try at home. I often post step-by-step tutorials, seasonal recipe ideas, and tips on Italian vegan cuisine, showing how to make classic dishes in a new and compassionate way. I also love connecting with my audience by sharing updates on my TV appearances, events, and projects, creating a community where people feel encouraged to explore plant-based cooking at their own pace. It’s a space for sharing, learning, and celebrating delicious, ethical food together.
Boris still has a lot planned: the vision, the book, the message
VELIVERY: Are there any new projects of yours on the horizon and what are your visions?
BORIS: Yes, I am excited about a few upcoming projects! One is to partner with a company based in Monaco-Monte Carlo and create events of the highest quality vegan cuisine.
Additionally, I am working on expanding my presence in the vegan community through workshops and cooking classes, where I can share my passion for plant-based cuisine directly with others. My vision is to continue promoting vegan cuisine not just as a lifestyle choice, but as a culinary adventure that everyone can enjoy. Ultimately, I hope to inspire more people to embrace plant-based eating by making it accessible and delicious for everyone.
VELIVERY: Anything you’d like to give as a message to our readers, Boris?
BORIS: Absolutely! To all the readers out there, I encourage you to explore the vibrant world of plant-based cooking. Whether you are a full vegan or simply curious about incorporating more plant-based meals into your diet, there is a wealth of delicious possibilities waiting for you. I am thrilled to share that my book, “Vegan cuisine by Italian Chef Boris Scafati”, is now available in English on Amazon. It is packed with recipes and inspiration for creating tasty vegan dishes inspired by Italian cuisine. I hope it serves as a helpful guide on your culinary journey. Embrace the flavours, experiment, and have fun in the kitchen!
VELIVERY: Thank you so much for taking the time and letting us know about vegan culinary art Italian style! J
Recipes from Bella Italia by Boris Scafati
Doesn’t that sound appetising and tempting? It’s just a shame that his book hasn’t been published in German yet. If you speak Italian or English, however, you are lucky and can learn even more secrets from boss Boris. For those who can’t wait, we have 3 recipes from the maestro.
3 Italian Classics
Experience Bella Italia in the vegan kitchen
