Italian Scraps / Scarti d'Italia 2

Valentina Raffaelli and Luca Boscardin take us on a journey that explores Italy through its recipes and typical products, this time focusing on what is produced by the land: herbs and vegetables. After the first Italian Scraps – dedicated to offal and what are commonly (anderroneously) considered meat scraps – this exploration enters the field of agriculture, looking at the current production and distribution system, again prompting us to ask questions: do vegetables really need to ‘look good’ in order to ‘taste good’? How much food do we waste? And how many products do we not even consider? Italian Scraps 2 is a cookbook that discusses sustainability, where each recipe seems to remind us that Italy is a giant vegetable garden, and that all you need to do is forage street markets and local produce to discover an immense wealth at your fingertips.