Synopses & Reviews
From the renowned kitchen of Umbriaand#8217;s celebrated Country House Montali comes Vegeterranean
, a collection of gourmet vegetarian dishes steeped in the flavors of Italy and the Mediterranean. These recipes evoke the very essence of the regionand#8217;s cooking: the heavy fragrance of thyme and rosemary; the sound and smell of shimmering tomatoes; the musky aromas of cinnamon and saffron. Italian classics such as calzone, ravioli, gnocchi, and lasagna are transformed into stylish, contemporary dishes, while recipes such as Spiedini Primavera (Spring Vegetable Skewers) and Cappuccino di Asparagi (Asparagus Cappuccino) take advantage of each ingredient at its seasonal peak. Stock your pantry with homemade sauces, stocks, and pesto, and learn how to make fresh pasta and other essentials with which to prepare vegetarian masterpieces. Chapters on first and second courses, as well as starters, sides, breads, desserts, and even breakfast round out this comprehensive work.
Vegeterranean showcases the richness and diversity of modern vegetarian cooking and is a must-have for anyone who wants to perfect the art of preparing fresh, local produce or simply needs inspiration in the kitchen.
The pages of The Vegeterranean
evoke the very essence of Mediterranean cooking: the heady fragrance of thyme and rosemary; the sound and smell of simmering tomatoes; the musky aromas of cinnamon and saffron. Not just for vegetarians, this cookbook is full of inspirational recipes that will have you reaching for fresh ingredients and local produce. Whether it is simple breakfast ideas, antipasti platters, soups, soothing risottos, fabulous breads, or irresistible desserts, the emphasis is always on flavor, color, and texture, creating a unique “vegeterranean” feel. This is vegetarian cooking at its best—delicious, innovative, and exciting.
Within these pages the secrets of the kitchens of Country House Montali are revealed: how to make the most supple and delicious fresh pasta; how to produce a chocolate cake with minimum effort; and how to combine contrasting flavors and textures to elevate a dish from homely to heavenly.
About the Author
Malu Simand#245;es da Cunha and Alberto Musacccchio are the owners and proprietors of the Country House Montali, an award-winning hotel and restaurant in the Umbrian hills of northern Italy. Their dream has always been to offer fine vegetarian cuisine, no matter how difficult, how long it takes, or what the cost. Acclaimed chef Simand#245;es da Cunha, originally an architect, was born in Brazil but has lived in Italy most of her adult life. Reputedly one of the best vegetarian chefs in the world, she enjoys training young chefs who come from the best culinary schools to learn the secrets of this particular kind of cuisine. Alberto has been in the hospitality business for many years, running a successful pub and vegetarian restaurant from his early twenties onward.