Truly Italian: Quick & Simple Vegetarian Cooking
Cookbooks Food & Drink Italian Cooking Healthy Cooking Quick & Easy Cooking Vegetarian Cooking Culinary Reference
Truly Italian: Quick & Simple Vegetarian Cooking is the 1999 hardback that turned British kitchens into little trattorie without ever sacrificing speed or plant-based ethics. Ursula Ferrigno distills the sun-drenched flavours of every Italian region into 224 pages of meat-free dishes—think silky Tuscan bean soups, Ligurian basil-laden pesto, Sicilian citrus-dusted couscous and Roman artichoke crostini—each tested so that even week-night cooks can sit down to eat in under 45 minutes. Every recipe sits opposite a glossy, full-colour photograph, so you see exactly what the finished plate should look like, while step-by-step captions teach the short techniques Italians use to coax depth from olive oil, garlic, herbs and seasonal produce.
Collectors love this first-edition Octopus Publishing Group release because it is becoming scarce in clean, unmarked condition. This copy is square and tight, with no previous-owner names, gift inscriptions or dog-eared corners; pages are crisp apart from the odd, barely noticeable kitchen spot testifying that the book has been cooked from, not just shelved. At 270 mm tall and nearly a kilo, the book’s generous page size shows off the vivid photography, making it as much a kitchen-table art piece as a working manual.
For today’s vegetarian, flexitarian or simply vegetable-curious households, Truly Italian is a gold-mine of authentic but accessible ideas: use store-cupboard staples to whip up a Calendata (olive-oil flatbread) while the oven pre-heats, turn late-summer tomatoes into a no-cook salsa fresca for bruschetta, or learn Ferrigno’s trick for getting risotto creamy without constant stirring. Quick ingredient glossaries and menu suggestions throughout help readers build confidence and speed—perfect for students, young professionals and busy parents who still want food that tastes like a summer in Sorrento.
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