Stagioni (Olivia Cavalli)

A book devoted to the fruits and vegetables of Italy and the dishes that celebrate them: the simple truth is that eating with the seasons is the tastiest way to eat and no one knows this better than the Italians.Stagioniwill take us back to working with whats available and not seeking out what isnt and understanding that less really is more.

In Italian “stagioni” translates to “seasons” and this book is devoted to the fruits and vegetables of Italy and the dishes that celebrate them. Forget the connotations attached to the word seasonal: the simple truth is that eating with the seasons is the tastiest way to eat and no one knows this better than the Italians. From the sweetest tomatoes of August, anointed only with the very best olive oil to the beautifully bitter radicchio arriving in October, its purple leaves pepping up risottos and hearty salads all winter long.

With the change of season comes a change of appetite. In winter we crave steaming bowls of comforting soup and mountains of pasta to help fend off a chill. In summer, give us platters of crunchy vegetables and cones stacked high with ice cream.Stagioniwill take us back to just that: to working with whats available and not seeking out what isnt and to understanding that, often, less really is more. Its about stripping things back, cooking simply and anticipating each new month for the beautiful bounty of produce that it brings.

Whilst not strictly vegetarian you may find an anchovy (or three) here, a little pancetta there Stagionifocuses on the colorful variety of fruits and vegetables that mark each season, with a collection of recipes that put them at the center of each dish; from vignarolla with whipped ricotta and Roman braised artichokes to sticky apricot tart and amaretti peaches.

Stagioniis here to inspire you to cook your way through the year as it comes. Whether youre cooking for one or a big gathering, there are recipes for every occasion, every person and every craving.