Original & Gourmet - Vegetables - Vegetable-forward cuisine according to Italian top chefs

ItaliaSquisita is proud to announce the release of its new book, the first dedicated to vegetable-forward cuisine. The most famous Italian dishes based on vegetables, herbs, roots, plants, mushrooms and fruit told through 100 historical and innovative recipes, to discover the biodiversity and creativity at the origin of the gastronomic culture of Italy.

Original & Gourmet: Vegetables delves into culinary art in the style of ItaliaSquisita, but from a new point of view. Retracing its history, we discover that Italian cuisine has always been based on vegetables, genetically built on the immense biodiversity of plant ingredients, which have found a fertile home in the territories of the Peninsula during the last two millennia.

ItaliaSquisita has decided to start from the vegetal element to enrich and deepen the concept of Original & Gourmet, that is, the combination always characterizing the Italian approach to gastronomy: tradition and innovation. 100 recipes from as many chefs ranging from Artichokes the Roman-Jews way to Panzanella, from Bruschetta to Tomato Soup, analyzing Minestrone, Legume Soups and Stuffed Vegetables, but also Salads, Vegetable lasagne, Gnocchi and Gnudi, Ravioli, or legendary dishes such as Parmigiana, Peperonata, Russian Salad and Giardiniera in many possible variations, as well as desserts, such as Castagnaccio, Panna Cotta, Sorbetto and the most unexplored sweet and savory vegetable pies, fruit salads and also the little-known Chocolate Aubergines.

You can choose vegetable-forward cuisine for ethical reasons, for health-conscious well-being, for environmentalist, political or social matters, or "simply" for its taste, which is what distinguishes the path taken by Italian cuisine. This combined with its gastronomic imagination – between ancient recipes and new interpretations of modern chefs – is the beating heart of ItaliaSquisita's brand new editorial work.