Stagioni: Modern Italian Cookery to Capture the Seasons by Olivia Cavalli Williamson

  • Braised spring vegetables (Vignarola) (page 12)

    from Stagioni: Modern Italian Cookery to Capture the Seasons Stagioni by Olivia Cavalli Williamson

    • Categories: Appetizers / starters; Side dish; Spring; Italian
    • Ingredients: lemons; artichokes; pancetta; spring onions; white wine; fresh peas in pods; fresh broad beans in pods; romaine lettuce; mint; ricotta
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Notes about Recipes in this book

  • Strata

    • katmagdunn on October 18, 2023

      This was delicious and is hugely adaptable. I grew up eating a strata with a cut loaf of bread sandwiched with different toppings (which is also great), but this one is a bit more free form. I used sauteed leeks, garlic and shredded cavolo nero; even though it got less time to soak than the recipe specifies it was still great. I would definitely recommend hot sauce or some chillies just for a little extra kick, it also needs to be seasoned heavily.

  • Charred green beans with lemon and almonds (Fagiolini al forno con limone e mandorle)

    • anniecc on August 21, 2023

      Really nice, simple way to prepare green beans. Used homegrown beans, some of which were a bit over mature, but with this treatment they weren’t the slightest bit tough. Really liked the combination of lemon and almonds.

  • Panzanella

    • anniecc on August 22, 2023

      Easy recipe, although requires quite a lot of sitting time. I used homegrown tomatoes and cucumbers and that made the dish. I don’t eat fish so substituted capers for the anchovies.

  • Stuffed tomatoes with roasted potatoes (Pomodori col riso)

    • anniecc on August 27, 2023

      This was delicious, although my potatoes did not go crispy. I think I may have overcrowded the pan, and also my tomatoes were very juicy. I only let the tomato-rice mix sit for 30 minutes, not an hour as stated in the recipe, and it didn’t seem to suffer, although perhaps the rice would have absorbed more of the moisture if left for the full time.

  • Pickled pumpkin with onions and raisins (Zucca in saor)

    • anniecc on January 01, 2024

      I liked the idea of this dish - sort of a pumpkin caponata - but it didn’t really come out as I was expecting. The flavours were good but the end result was fairly dry and the pumpkin certainly didn’t pickle. I can’t see how to achieve that while following the instruction to let most of the liquid boil off, if I made it again I would reduce the mixture less. I chose to roast the pumpkin and the preparation was quite labour intensive.

  • Chard dumplings in chicken broth (Strangolapreti in brodo)

    • KevinSeattle on January 20, 2026

      This is essentially an Italian take on matzo ball soup. I enjoyed this but wondered why I didn’t make Matzo ball soup.

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  • ISBN 10 1911682024
  • ISBN 13 9781911682028
  • Linked ISBNs
  • Published Oct 13 2022
  • Page Count 244
  • Language English
  • Countries United Kingdom
  • Publisher Pavilion Books

Publishers Text

A book devoted to the fruits and vegetables of Italy and the dishes that celebrate them: the simple truth is that eating with the seasons is the tastiest way to eat and no one knows this better than the Italians. Stagioni will take us back to working with what’s available and not seeking out what isn’t and understanding that less really is more.

In Italian "stagioni" translates to "seasons" and this book is devoted to the fruits and vegetables of Italy and the dishes that celebrate them. Forget the connotations attached to the word ‘seasonal’: the simple truth is that eating with the seasons is the tastiest way to eat and no one knows this better than the Italians. From the sweetest tomatoes of August, anointed only with the very best olive oil to the beautifully bitter radicchio arriving in October, its purple leaves pepping up risottos and hearty salads all winter long.

With the change of season comes a change of appetite. In winter we crave steaming bowls of comforting soup and mountains of pasta to help fend off a chill. In summer, give us platters of crunchy vegetables and cones stacked high with ice cream. Stagioni will take us back to just that: to working with what’s available and not seeking out what isn’t and to understanding that, often, less really is more. It’s about stripping things back, cooking simply and anticipating each new month for the beautiful bounty of produce that it brings.

Whilst not strictly vegetarian – you may find an anchovy (or three) here, a little pancetta there – Stagioni focuses on the colourful variety of fruits and vegetables that mark each season, with a collection of recipes that put them at the centre of each dish; from vignarolla with whipped ricotta and romain braised artichokes to sticky pistachio lemon cake and amaretti peaches.

Stagioni is here to inspire you to cook your way through the year as it comes. Whether you’re cooking for one or a big gathering, there are recipes for every occasion, every person and every craving.

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