Domenica Marchetti captures the soulful cooking of Italy in winter. No fresh tomato or favas here, only hearty vegetables and bright citrus, treated simply.
Don't Be Fooled
"The biggest misconception about Italian food is that it's all cheese, pasta, pizza, and gelato. It's actually all about the vegetables," says Domenica Marchetti, chef instructor and author of six cookbooks, including The Glorious Vegetables of Italy. She takes inspiration from her yearly travels across the country, nodding to regional cuisines while adding a modern twist—a garlicky gremolata showers fresh shaved mushrooms; a poached egg sits atop a rustic bean stew. Above all, her approach is simple: "I let the vegetables speak for themselves," she says.
See More: Italian Pantry Essentials