a Eugenia Goggi, resident chef of a design-led restaurant, hotel, and cookery school, Moroseta Kitchen 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 Grilled Asparagus with Gremolata and Tahini Sauce and Flat Peach, Cucumber, and Mozzarella Salad, to Tomato Risotto with Garlic and Lemon and Fig Leaf Gelato, this is the kind of food that home cooks will love to serve to friends and family, discovering new ideas for familiar ingredients along the way.

Organised into chapters by season, this is a journey of flavor with the most evocative of Italian ingredients--everything from citrus and fennel to basil and tomatoes. Including essays on the best of seasonal produce and bountiful photography of the kitchen garden, Puglian markets, farms, and fishing towns, and of course the beautiful restaurant and kitchen space where Giorgia develops her recipes, every page is an ode to the best of Italy.

Moroseta Kitchen is a cookbook that will make you fall in love with Puglia and modern Italian food.