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Funghi e Tartufo, the first Italian plant-based restaurant opens in Melbourne

Each morning, Funghi e Tartufo owner-chef Alessandra D’Angelo arrives before everyone else. She makes a cream for the pasta, mixes the meatballs, and prepares the swordfish and barramundi – all plant-based, all made using recipes she developed after moving with her two children to Australia from Palermo, Italy, in 2009.

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