Valentina Raffaelli and Luca Boscardin take us on another journey that explores Italy through its recipes and typical products, this time focusing on what is produced by the land: herbs and vegetables.
While the first volume looked at offal and meat scraps, this exploration enters the field of agriculture, looking at the current production and distribution system, again prompting us to ask if vegetables really need to ‘look good’ in order to ‘taste good’?
This title is a cookbook that discusses sustainability, where each recipe seems to remind us that Italy is a giant vegetable garden, and that all you need to do is forage street markets and local produce to discover an immense wealth at your fingertips.
328 pages. 24 x 17 cm.