Presented at New York’s Four Seasons Hotel in spring 2011, the first cookbook by Aurora Baccheschi Berti gathers together from Tuscany as well as other Italian regions. From pan-cooked artichokes to fried delicacies, to mushroom soups to mandarin sorbet. Dozens of photographs by Beth Evans accompany the recipes and many of them capture Vicarello’s lush exteriors. It’s not only a cookbook, but a volume that pays tribute to nature, tradition and Italian style. As Ed Smith wrote in the London Times, «Everything we ate and drunk was fresh, delicious, and utterly Italian.»
My Tuscan Kitchen. Seasonal Recipes from the Castello di Vicarello by Aurora Baccheschi Berti Rizzoli New York
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.