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Challenging the assumption that products of animal origin are intrinsic to traditional Italian cookery, this illustrated guide offers vegan alternatives to many of the cuisine's staple ingredients. An introduction explains how to make pizza dough, egg-free fresh pasta and dairy-free versions of various cheeses. The recipes, organized into starters, mains and desserts, feature dishes such as 'Mozzarella' Croquettes, Vegetable Pizza, and Lemon Tiramisu, each accompanied by notes on their derivation.