Author Description

"From the eggplants and tomatoes of southern Italy to the delicate artichokes grown near Rome, traditional Italian cooking celebrates the bounty of Mediterranean gardens. Legumes, whole grains, and plenty of extra virgin olive oil round out the Italian pantry. When Italian cookbook author Rosalba Gioffrè started to explore vegan eating, she turned to these ingredients and realized that the best inspiration for a flavorful, wholesome plant-based diet came from her own culinary heritage and the recipes she learned from her mother, grandmother, and aunts" --Inside cover.