THE VEGETARIAN APULIA

Whoever says the great dishes are just meat and fish will change his mind: the Apulian cuisine holds many surprises, with typical ingredients but used wisely and in original ways by chef Francesco Paldera, who transforms dishes apparently very poor into unique creations.

Twenty new recipes divided between appetizers, entrees, pasta dishes, main courses and desserts for lovers of fine vegetarian cuisine. Chef Paldera is very good at combining the immense wealth of the Apulian olive groves, orchards, crops and wild fruits with the usual creativity and simplicity that characterizes his cuisine.

2014, pages 62

f.to cm 20×20

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