By Aurora Baccheschi Berti, Julian Niccolini
Rizzoli, $35.00, 287 pages
ISBN 9780847835935

When Aurora Berti and her husband purchased the castle of Vicarello in Maremma, Tuscany, it was a mere shell, a crumbling of ruins. Thirteen years later, Berti and her husband, along with their three children, moved into the renovated castle that is now a luxury resort. Now, Berti shares over one hundred superb Italian recipes in My Tuscan Kitchen: Seasonal Recipes from the Castella di Vicarello.

“There is a corner of Tuscany that has yet to be discovered by visitors. It’s called Maremma, and though bucolic, it is still wild, too. Boars roam the hillsides, gnarled olive trees stand like sentries, and fennel perfumes the fields. This landscape yields its own particular cuisine – simple, rustic dishes whose seasonal ingredients shine through.”

Organized by seasons, Berti breaks down the earth’s cycle, explaining what’s happening in the garden and on the grounds, describing land preparation, growing methods, and harvesting techniques. It’s a down-to-earth and sensual compendium of recipes that will ignite your passion for fresh and natural ingredients.

Berti highlights recipes from a classic, full Italian meal: antipasto, primo, which consists of soup, risotto, or pasta, a second or main course which is accompanied by a contorno or vegetable side dish. And to end the meal, dolce or dessert.  Favorites like Asparagi Saltati, Pasta Al Fuoco, Spiedini, and Sorbetto Al Mandarino will stoke your culinary desires. Brilliant photographs accompany each dish, making this cookbook a visual treat. The element that stands out and piques my interest is Berti’s narrative introducing each season. I’m left with a sense of who she is as a cook and an individual. It’s a fascinating glimpse of life tucked away in Tuscany.

Reviewed by LuAnn Schindler