Moroseta Kitchen

Auteur
Giorgia Goggi is the resident chef at Masseria Moroseta, a hotel like no other. Since 2017, Giorgia has evolved this stunning property into a much-lauded, internationally renowned restaurant and cook school as well as Italy’s premier places to rest your head. 

Texte du rabat

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

Résumé

The debut cookbook from Giorgia 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 flavour 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.