Recipes from Four Seasons: A Year of Italian Food

Four Seasons: A Year of Italian Food

A seasonal exploration of Italian cookery with mouthwatering recipes and photographs. Manuela Darling-Gansser’s journey across Italy reveals authentic recipes made from ingredients according to the seasons. Like its landscape, Italy’s food is of enormous variety, changing greatly with the seasons and geography. Marvelous ingredients, such as local vegetables and fruits, fresh herbs, rich spices, and exquisite cheeses are magically combined to produce memorable dishes.

A white bowl filled with Italian kale soup, topped with ciabatta and melted cheese, with a spoon resting on the side.

Italian Kale Soup | Zuppa Valdostana

Comfort fusion food for the soul, this reflects both the frugality of Italian peasant food yet also respects the essential nature of cheese in Swiss and French cooking.

  • (2)
  • 30 M
  • 45 M
  • 4
A deep baking dish lined with parchment and filled with baked ricotta

Baked Ricotta

Entertaining gets no simpler than this rich, creamy, indulgent, elegant cheese spread made from three ingredients. Tasting is believing. Go on.

  • (14)
  • 10 M
  • 35 M
  • 54
An Italian frittata garnished with a squash blossom on a white plate with a fork resting beside it.

Italian Frittata

Eggs, potatoes, and not much else. That’s our weeknight salvation come suppertime on a super crazy day.

  • (2)
  • 25 M
  • 30 M
  • 8