Original and Gourmet: Vegetables
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This is vegetable-forward cuisine reimagined at the highest level, driven by the precision, creativity, and ambition of some of Italy’s top chefs. With contributions from culinary powerhouses like Stefano Baiocco (Villa Feltrinelli), Gennaro Esposito (Torre del Saracino), Ernesto Iaccarino (Don Alfonso 1890), and Valeria Piccini (Caino), the recipes channel fine-dining intensity into plant-based form.
The structure is intentionally offbeat: dishes are grouped not by course but by character: savory pies, broths, pastas, preserved vegetables, and desserts (some of which slyly flirt with the savory). There’s no meat, poultry, or fish in sight, and while a number of dishes are vegan, the focus stays firmly on expressive technique and striking presentation—not labels.
About 80% of the recipes are matched with full-page photographs that capture the plated dishes in all their composed, high-design clarity.
Hardcover. Color photographs throughout.
