Good news. It is possible to follow a healthier diet, and one that is respectful of the life of every living being and attentive to the wellbeing of the planet, without having to give up on the flavours of Italian cooking. This new book on Italian vegetarian cooking, follows this green side of the peninsula s culinary art, where many typical dishes starting from pasta originally involved neither meat nor fish and form the very essence of the famous "Mediterranean diet . The book gathers together 130 green recipes, which have been tried and tested and are enriched with fascinating tidbits. Traditional dishes, such as caprese salad, orecchiette with turnip tops, haricot beans uccelletto-style, pizza Margherita and chestnut cake, but also preparations with a creative touch, such as broccoli flan with a red-wine reduction, mango, carrot and yellow pepper salad, and chard, apple and raisins pie.
