Moroseta Kitchen

Giorgia Eugenia Goggi is the resident chef at Moroseta — a design-led hotel, restaurant, and cookery school set in the Puglian countryside. Her debut cookbook is organised by season, moving through the ingredients that define each one: citrus and fennel in winter, asparagus and flat peach in spring and summer, tomatoes and figs at their peak. The recipes are rooted in what grows on the grounds, with a light inventiveness — grilled asparagus with gremolata and tahini, tomato risotto with garlic and lemon, fig leaf gelato.

Alongside the recipes, essays on seasonal produce and generous photography of the kitchen garden, Puglian markets, farms, and fishing towns make this as much a portrait of a place as a cookbook. For anyone drawn to modern Italian cooking at its most considered — ingredient-led, visually spare, and deeply regional.