The debut cookbook from Giorgia Goggi, resident chef of a design-led restaurant, hotel, and cookery school, Moroseta is a true expression of modern Italy and what it is like to eat there. Think traditional, seasonal ingredients grown on the grounds with flourishes of inventiveness. From braised artichokes with capers, pine nuts, and mint, roasted quail with red onions, pancetta and marsala, and chamomile panna cotta with roasted plums, to pickled fennel with orange, rosemary, and garlic, turbot with lemon salmoriglio, and green panzanella with cucumbers, courgettes, and peas, this is the kind of food that keen home cooks would love to serve to friends and family, discovering new ideas for familiar ingredients along the way. Following the seasons, the book will begin in Winter and end in Fall, and combine recipes with essays about the most evocative of Italian ingredients¿everything from citrus and fennel to basil and peaches, with an entire section dedicated to tomato season¿and lots of photography of the kitchen garden, Puglian markets, farms and fishing towns, and beautiful restaurant and kitchen space where Giorgia develops her recipes.Moroseta is a cookbook that will make you fall in love with Puglia and her food.