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I'm taking my first trip to Italy in one week and I am a tad anxious about the food. I'm heading to Bologna, which isn't as touristy as many spots and there are plenty of places where the locals don't speak English (or so I've read). My Italian is pitiful at best and I am going to have to be extra vigilant about identifying veggie choices with potential communication obstacles.

I plan to avoid all cream and red sauces to be on the safe side...I see lots of pasta with olive oil and herbs in my future. But I avoid parmesan like the plague thanks to the rennet. I was thinking of bringing along a parm substitute to embellish otherwise plain dishes. Can anyone recommend a good one?

Thanks so much!
 

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You cn make your own by grinding equal parts nutritional yeast with ground almond in a blender. I don't know if you can travel with it---maybe not in your carry on suitcase.
 

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Parmazano's our choice as well. I've seen it in the US as well at some hfs's.
 
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