Italy is secretly one of the best countries in Europe for vegetarians. Most travelers don't realize this because Italian food marketing focuses on meat and cheese. But Italian cuisine is BUILT on vegetables: Roman carciofi alla giudia (fried artichokes), Neapolitan pizza margherita (the world's greatest vegetarian dish), Sicilian caponata, pasta al pomodoro, risotto ai funghi, bruschetta, minestrone, panzanella. Half the traditional Italian menu is already vegetarian. You just need to know how to navigate it.
Pasta: Cacio e pepe (cheese + pepper, Rome). Pasta al pomodoro (tomato, everywhere). Aglio olio peperoncino (garlic + oil + chili). Pesto alla genovese (basil + pine nuts + Parmigiano — NB: Parmigiano uses animal rennet → not technically vegetarian, but many vegetarians accept it). Pizza: Margherita, marinara (no cheese — tomato + garlic + oregano + olive oil), ortolana (grilled vegetables). Antipasti: Bruschetta al pomodoro, caponata (Sicilian sweet-sour eggplant), parmigiana di melanzane (eggplant Parmigiana — sometimes uses meat stock, ask). Contorni: Every restaurant has vegetable side dishes — grilled zucchini, sautéed spinach, roasted peppers, fried artichokes.
Cheese is everywhere. Parmigiano on pasta (ask "senza formaggio"), mozzarella on pizza, ricotta in ravioli. Hidden animal products: Brodo (meat stock in risotto and soups — ask "è fatto con brodo vegetale?"), strutto (lard in some bread/pizza dough in Naples), anchovy paste in puttanesca and some tomato sauces. Vegan restaurants: Every major city has dedicated vegan spots — Rome: Ops, Romeow Cat Bistrot. Florence: Brac, Il Vegano. Milan: Joia (Michelin-starred vegetarian). Naples: many pizzerias offer vegan mozzarella now. The magic phrase: "Sono vegano/a. Questo piatto contiene latticini, uova, o prodotti animali?" (I'm vegan. Does this dish contain dairy, eggs, or animal products?)