About this item
Highlights
- A vibrant celebration of the vegetables and fruits of Italy in all their seasonal glory.
- About the Author: Olivia Cavalli is a chef, food stylist and writer from London.
- 240 Pages
- Cooking + Food + Wine, Regional & Ethnic
Description
About the Book
A vibrant celebration of the vegetables and fruits of Italy in all their seasonal glory.
Book Synopsis
A vibrant celebration of the vegetables and fruits of Italy in all their seasonal glory.
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'Anything that Olivia cooks is something I want to eat' Emiko Davies
'A hymn to Italy's culinary calendar ... her deep love of the country's fresh produce shines through.' Waitrose FOOD
'A beautiful book full of good and approachable recipes, but also real and purposeful.' Rachel Roddy
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Stagioni, meaning 'seasons' in Italian, will take you on a journey through the culinary year with recipes for every craving and occasion. Chef and food writer Olivia Cavalli brings together traditional recipes and contemporary creations with an enthusiastic aim to put the best produce of each moment centre stage.
From refreshing summer salads to steaming bowls of wintery pasta, you'll find classics such as aubergine parmigiana, stuffed tomatoes and amaretti peaches alongside more unusual combinations of chestnut gnocchi, grape focaccia and courgette cake. The occasional addition of meat and fish enhances rather than dominates, although recipes can easily be adapted for vegetarians and flexitarians, making these dishes fit seamlessly into a modern way of eating.
Whether you're looking for a simple solo supper or cooking for a hungry crowd, this collection of colourful recipes will guide you from cosy winter evenings into the dappled sunlight of summer, drawing inspiration from Italy's beautiful seasonal produce along the way.
Review Quotes
'What a beautiful book. Incredible and easy recipes. This is the book that everybody should get.' - Gennaro Contaldo
About the Author
Olivia Cavalli is a chef, food stylist and writer from London. Born to an English father and Italian mother, Olivia grew up surrounded by Italian food and culture. She learnt how to cook from her Italian nonna, Albina, who taught her the art of using simple ingredients, repurposing leftovers and the importance of a home-cooked meal. She has contributed recipes to the Telegraph for several years, hosted a series of successful supper clubs and worked at London's Carousel, Popham's and Social Pantry restaurants as well as assisted in the creation of the highly successful Pasta Grannies cookbook. @olivia_cavalli