The autumn season is nearing and, as unexpected gusts of wind lift the reddening leaves, a new edition of the True Italian Pasta Week is coming.

For the 5th edition of the event there will be delicious original recipes ready to be savored in 38 great Italian restaurants all around Berlin. The main characters will be seasonal ingredients, such as pumpkin, legumes and mushrooms and, despite the recurrent presence of game meat in Italian traditional recipes, every restaurant will offer a vegetarian option in their menu.

However no need to worry for our vegan friends: the restaurateurs participating created some amazing special vegan pasta dishes for the event. So let’s dive into them with this list vegan recipes of the event:

Venetian-style homemade pasta and beans

Bistro Ribelle – Reinhardtstr. 9, S/U6 Friedrichstr.

Steeped in the traditional peasant cuisine of Veneto, in which legumes such as beans and green peas are the main characters, this typical dish combines the rich and earthy taste of beans with the freshness of homemade pasta.

The pasta drowns in a creamy sauce of red beans, seasoned with a drizzle of pungent olive oil and slow-cooked for hours, and soaks in all the delicious flavor giving your palate a satisfying reward for choosing this dish.


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Linguine with broccoli cream and chopped almonds

Come va’ va’ – Danziger Str. 144, M10 Arnswalder Platz

What could scream autumn more than the combo of broccoli and almonds? The sleekness of the linguine (a kind of pasta typical of Liguria) revels in the bittersweet taste of the broccoli cream, while the chopped almonds add a much-needed crunchiness to the ensemble of flavors.


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Pici with broccoli cream, chili pepper and crumbled macadamia

Gina Bistrot – Zionskirchstr. 77, U2 Senefelderplatz

A kind of pasta commonly used in Tuscany, the pici with their thick shape and soft texture are the perfect match for absorbing the creamy sauce of broccoli, topped off by the sweet taste of chopped macadamia (a nut original of Australia) and the spicy twist given by the chili pepper.

Orecchiette with pumpkin cream and powder of taggiasca olives

Il Moro – Wühlischstr. 39A, S Ostkreuz

Pasta with pumpkin cream and powder of Taggiasca olives is a delightful and savory dish that combines the earthy sweetness of pumpkin with the briny, umami flavor of Taggiasca olives. This dish offers a perfect balance of flavors and textures, making it a popular choice for those who appreciate both traditional and innovative Italian cuisine.

The final result is a dish that marries the smooth and creamy consistency of the pumpkin sauce with the subtle bite of perfectly cooked pasta. The Taggiasca olive powder provides an unexpected and delightful burst of salty umami, creating a harmonious blend of flavors and a visually appealing contrast of colors.


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Gnocchi with pistachio pesto

MedEATerranean Trip – Gabriel-Max Str. 19, M10 Grünberger Str./Warschauer Str.

A mouth-watering Italian dish that celebrates the rich, nutty flavor of pistachios. This dish is a true delight for both the eyes and the palate, offering a unique twist on traditional gnocchi.

The gnocchi are made with a combination of mashed potatoes, flour and ground pistachios. The addition of pistachio not only imparts a lovely green hue to the gnocchi but also infuses them with a distinctive nutty flavor. Complementing the gnocchi is the pistachio pesto, made by blending together toasted pistachios, fresh basil, garlic and olive oil. The result is a vibrant green sauce with a robust pistachio aroma and a balance, herbaceous taste.

When served, the pistachio gnocchi create a visually striking dish with its vivid green hues. The flavors are equally impressive, with the gnocchi offering a nutty, earthy undertone that pairs wonderfully with the vibrant, aromatic pesto.

Homemade caserecce with creamy pumpkin cubes and crunchy amaretti

Glasweise Weinbar – Reichenberger Str. 109, U1/U3 Görlitzer Bahnhof

This dish combines the earthy taste of roasted pumpkin, the texture of homemade caserecce and the unexpected crunch of amaretti, resulting in a memorable culinary experience.

A satisfying dish that embodies the essence of autumn, it’s a blend of sweet and savory, creamy and crunchy, showcasing the versatility of pumpkin in a way that’s at the same time comforting and innovative.


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Fettuccine with smoked chili peppers, pumpkin cream, cofit tomatoes and basil reduction

Sorella – Spreewaldplatz 5, U1/U3 Görlitzer Bahnhof

A flavorful and visually stunning dish that brings together a harmonious blend of textures and tastes. The smoky and spicy notes from the chili peppers, the creamy pumpkin sauce, the sweet confit tomatoes and the aromatic basil reduction come together to create a symphony of flavors.

With its vibrant colors and variety of textures, it’s a creative and sophisticated dish that’s both comforting and exciting, making it a delightful choice for those who appreciate bold and nuanced flavors.


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The black aglio-olio-peperoncino

Terra – Grimmstr. 1, U1/U3/U8 Kottbusser Tor

The black “aglio-olio-peperoncino” is a visually striking variation of the classic Italian dish. This flavorul pasta dish is defined by its deep taste, featuring black ingredients that give it a unique twist.

The primary variation of the dish is black garlic, which is produced by fermenting regular garlic bulbs, resulting in a sweet and umami-rich flavour. The black garlic adds a complex undertone to the dish, complementing the spiciness of the peperoncino. A fusion of rich, smoky and spicy flavors that come together to create a pasta dish that is as visually captivating as it is delicious.


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Maccheroncini in lemon sauce with zucchini, almonds and mint

Barettino – Reuterstr. 59, U7/U8 Hermannplatz

Combining the bright and refreshing flavor of lemon, the mild crunch of almonds, the subtle sweetness of zucchini and the aromatic touch of mint, this dish is a celebration of Mediterranean-inspired ingredients.

The pasta is generously coated with the lemon sauce and the zucchini, almonds and mint are strategically placed on top. The dish is visually appealing with its contrasting colors, making it an ideal choice for light and flavorful meal. It’s both invigorating and satisfying, perfect for a windy autumn day or any time you crave a bright and citrusy pasta dish.

Pasta “pisarei e fasoi”

Lagalante (only by reservation) – Grunewaldstr. 82, U7 Eisenacher Str.

Pisarei e fasoi is a traditional Italian dish hailing from the region of Emilia-Romagna, specifically from the province of Piacenza. This hearty and flavorful meal combines handmade pasta dumplings called “pisarei” with a rich bean and tomato sauce, creating a satisfying and rustic dish that reflects the culinary traditions of the area.

It’s a dish that showcases the beauty of simple, high-quality ingredients and the skill of pasta-making. When plated, the dumplings are generously coated with the creamy bean and tomato sauce, creating a visually appealing contrast between the irregular, rustic pasta and the luscious, velvety sauce.

Pasta with zucchini cream

Modì – Salumeria e Bistrot – Ringbahnstr. 4, S Halensee

A simple and comforting dish, pasta with zucchini cream is an harmonious blend of tender zucchini, aromatic herbs and luscious cream that results in a dish that’s both visually appealing and incredibly satisfying.

A dish that brings the garden-fresh taste of zucchini to the forefront in a creamy sauce that envelops each and every bite, it’s a perfect choice for a light yet indulgent dinner.