Wild Figs and Fennel: A Year in an Italian Kitchen

Following the course of a year in Italy, Wild Figs & Fennel is a joyous look at the Italian way of life centered around food. Diving into the seasonal produce and exciting traditional and fresh ways to cook these delicious ingredients, recipes include Artichoke, Lemon & Tomato Orzo with Olive & Marjoram, Broad Bean Bruschetta with Burrata, Herbs and Lemon, Sardinian Easter Bread, Wild Fennel, Ricotta, Pecorino and Potato Culurgiones, Strawberry and Cream Custard Layer Cake with Hazelnut Sponge. Brimming with tantalizing flavors, warm, evocative stories and stunning location photography, this is a celebration of culture and flavor rooted in the Italian tradition of sustainability, simplicity and thrift.