The Vegan Italian Kitchen
Nadia shares her passion for vegan Italian food and travel through The Vegan Italian Kitchen and her recent cookbook Discovering Vegan Italian. Nadia runs food retreats, cooking classes and is a presenter. Nadia has written articles for Nourish, The Australian Vegan Magazine, Vegan Lifestyle Magazine, Ramona Magazine and Vegan Travel. In 2018, Nadia competed in Season 2 of the SBS The Chefs’ Line with her vegan Eggplant Parmigiana for Italian Week.
Come along to Nadia's cooking Demo at World Vegan Day Melbourne and learn how to make Cannoncin, Italian Custard Cream Pastries.