Proper Italian food. Naturally meat-free.
Cucina Greeno was born from a simple idea: Italian food should be generous, comforting and full of flavour — regardless of whether there's meat on the plate.
We were tired of being handed the one sad vegetarian option at the bottom of a menu. So we built a kitchen where every dish is the main event.
Italy has been cooking beautifully without meat for centuries. Pasta alla Norma, Nerano, caponata, parmigiana, cacio e pepe, risotto ai funghi — none of them were ever compromises.
We follow those recipes closely, then cook them for how people eat in London today: generous portions, honest seasoning, food that travels well.
We cook from a small delivery kitchen in North London, N14. No dining room, no reservations — just a pass, a pasta table and a rota of dishes we're proud to send out.
Sauces are simmered in the morning. Pasta is rolled and cut daily. Parmigiana comes out of the oven in trays, not packets.
Datterini tomatoes, Sicilian aubergines when we can get them, proper Pecorino Romano and Parmigiano Reggiano, Amalfi lemons, pistachio from Bronte, olive oil we'd happily drink.
Vegetables change with the season, so the menu changes with them. If something isn't good this week, we cook something else.
We keep the menu tight so we buy well and waste little. Trimmings go into stocks and sauces. Packaging is paper-based wherever it survives the journey.
We're not going to make grand claims about saving the planet. We just try to run a sensible kitchen.
Recipes inspired by the regional cooking of Italy.
Vegetables and beautiful ingredients take centre stage.
Prepared in our kitchen rather than produced in a factory.
Thoughtful menus, responsible packaging and smarter sourcing.
It's simply Italian food.