LORENZA'S ITALIAN SEASONS

The four seasons have always had a profound effect on the food we eat. This is especially true of Italy, where fresh seasonal produce is crucial to many dishes. This book offers over 200 recipes, grouped according to the four seasons.

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The four seasons have always had a profound effect on the food we eat and how we celebrate it. This is never more true than in Italy, where the rich offerings of the different seasons means that there is always something to anticipate in the typical Italian kitchen, whether it is the bottling of the seasons first sunripened tomatoes or the preparations for the grandest feast to celebrate Easter and the coming of Spring. Tantalizing recipes include Gnochi di Patate al Pure di Fave (Potato Gnocchi with Broad (Fava) Bean Puree) from Spring and Coda di Rospo al Ginepro (Monkfish with Juniper Berries) from Autumn. Lorenza has always cooked in time with the seasons and in this book she offers her favourite recipes, grouped according to the four seasons of the year. Each chapter offers a detailed guide to the important food traditions, festivals and feasts, and harvests as well as information about which ingredients are available throughout the year. With sumptuous photography by Gus Filgate, the culture of Italian food and fresh ingredients is celebrated to the full in a breathtaking collection of 50 beautifully presented recipes.