The book is organized into chapters based on the four seasons. Within each chapter recipes are divided by course: antipasti (starters); primi (the soup or pasta course); secondi (the meat or fish main course or entre) complete with accompanying cortorni (side-dishes); and dolci (desserts). Among the recipes: black kale crostini, raddichio and walnut salad, tortellini with spinach, carbonara with favas and artichokes, aqua cotta soup, almond torte, peach crostata, hazelnut gelato. The book will have 100-125 recipes.
