When you think about Italian food, automatically cheese and fresh egg pasta jump to mind. However, you can still enjoy a beautiful Italian meal and share it with your vegan guests. Roberto is going to demonstrate how to cook three dishes; all plant-based: Lasagne, eggplant parmigiana and risotto. This is a demonstration course with delicious tastings, washed down with a lovely glass of Tomich wine.

Your Tutor is Roberto Riovanto

Roberto Riovanto has been teaching at WEA since 2013. 

Roberto is a qualified chef in Italy, with a PhD in food Science. After moving from Italy to Australia in 2012, he has worked at Ruby Red Flamingo as Restaurant Manager.

In February 2024 Roberto received a weekly Adelaide Fringe award in the ‘Eat & Drink’ category for his ‘Welcome to Carnevale at WEA’ course.