BOOKS

Founder of the restaurant daGorini, a Michelin-starred establishment in the heart of the Romagna Apennines, Gianluca Gorini is one of the most compelling and steadily rising chefs in contemporary gastronomy. Cucina Radicale tells the story of his cuisine—refined yet surprisingly direct, accessible, and deeply personal, able to reconcile rigor with emotional resonance. Game and wild fare, bitter greens, peasant memory, and historic preparations brought into the present become the tools for building a personal language, rooted in the territory and projected into the here and now. Through his most internationally acclaimed recipes, an intense account of his personal and professional journey, and a rich body of photographic and original artwork, Cucina Radicale is a powerful portrait of a new idea of Italian cuisine: cultured, essential, and profoundly contemporary.

Brittany is a wild land, driven by a visceral passion for food: this is where the salt of the Atlantic meets the warmth of Breton hospitality. A Taste of Brittany invites you to discover this region in its most authentic form: restaurants, bistros, and crêperies open their doors and share their most treasured recipes, along with secrets closely guarded by the locals. From hand-made galettes to freshly caught langoustines, all the way to cider chicken reimagined with a contemporary twist, this book gathers all the richness of Breton cuisine, weaving it together with stories of people, places, and traditions. Evocative photographs and lively writing make it the ideal culinary travel companion for those who love France and for all those who are about to fall in love with it.

A Taste of Rome unveils the culinary soul of the Eternal City during the Holy Year, from trattorias tucked away in narrow alleys to legendary cafés beloved for generations. Beyond authentic recipes like Cacio e Pepe, Carciofi alla Romana, and Saltimbocca, this book shares fascinating anecdotes about Roman food culture and its deeply rooted traditions. Detailed tips reveal where locals shop, dine, and enjoy their aperitivo, offering a genuine taste of Roman life. With stunning photography and a harmonious blend of travel guide and cookbook, this volume invites readers to experience Rome with all their senses—whether strolling through its ancient streets or cooking at home.

Fresco is the complete book for buying and cooking fish consciously. 23 species of fish, mollusks, and crustaceans are described in detail from sea to plate, with all the clues for assessing freshness at the counter, techniques for cleaning, filleting, and storing to perfection, the best cooking methods, and recipes.

Zucchero is a story that begins with the essence of ingredients, from the freshness of milk to the intense fragrance of Madagascar vanilla.

Zucchero is a collection of recipes for desserts of extraordinary quality, but also of experiences that immerse you in the creative world of one of the most renowned pastry chefs in the world.

Zucchero is Fabrizio Fiorani's vision of contemporary Italian pastry.

Cooking plant-based food effortlessly is not a utopia. In this book, The Food Sister—a personal organization consultant and graduate of the Joia Academy, the premier school of vegetarian cuisine—explains step by step how to do it. The goal is to make the plant-based world accessible to singles, couples, large families, and groups of friends, breaking down the wall that sometimes intimidates us despite our desire to get cooking. The key to everything is organization in the kitchen, from the pantry to the grocery shopping, to the tools that make cooking easier. Season by season, convenient menus are then presented—a starting point for testing and putting into practice the method you've learned—along with many traditional Italian recipes interpreted in an appealing way by the author. You don't need to hunt down ingredients that come from far away to choose a vegetarian diet: often it's enough to rediscover recipes our grandmothers knew well and get used to introducing healthy ingredients into our diet—ones we tend to skip, for instance, because of their long cooking times. Don't worry: plant-based cooking has never been so simple and within everyone's reach!

Ostinati signifies a destiny, a calling, but also an attitude toward life—a desire to keep tradition alive, to preserve one's village, one's relationship with nature and the land. We came across beautiful stories that deserved to be told. And so, after The Great Cuisine of Italy's Osterias, here we are with a new monograph once again dedicated to innkeepers and their cooking. The theme proposed this time is sustainability combined with resilience—that is, the ability not to give up: from the kitchen to the vegetable garden to the materials chosen for the osteria, but also in a social sense when we talk about integration or about places that hold out through difficult circumstances—think, for example, of the osteria in Arquata del Tronto, opened in a shipping container after the earthquake. Of course, there will be no shortage of recipes you can try at home, bringing many little pieces of Italy to your table. A beautiful and moving book, rich with photographs and written by the new generation of food writers, including Giorgia Cannarella, Barbara Giglioli, Francesca Mastrovito, Salvatore Spatafora.