Moroseta Kitchen

Moroseta KitchenThe 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 and Chamomile Panna Cotta with Roasted Plums, to Turbot with Lemon Salmoriglio and Green Panzanella with Cucumbers,

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 and Chamomile Panna Cotta with Roasted Plums, to Turbot with Lemon Salmoriglio and Green Panzanella with Cucumbers, Courgettes and Peas, 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 peaches, with an entire section dedicated to tomato season.