132 pages of Regional Food Stories.
The Coexisting Landscapes of Abruzzo by Sylvia Tomczak
Borrowed Traditions: A Case Study of Orti Geometrici By Sylvia Tomczak
The Life-Line of White Truffles By Sam Dunham
The Vignaioli, Vines, and Visions of Abruzzo By Sebastian Reichmann
About Life Choices and Wild Plants: In Conversation with Marta Dzikowska By Penelope Volinia
Edible Landscapes Illustrations by Bennie Finnilo, Research by Klara Österreicher
Rewilding Abruzzo: Nurturing Nature, Cultivating Change By Chiara Carlucci
Abruzzo's Mountain Flour Power By Sam Dunham
The Battle for the Protection and Revitalisation of Territory By Jesse Donham-Buratti
A Taste of Abruzzo: Recipes, Recipes by Chef Niko Romito (Reale Restaurant), Enzo Di Pasquale (Restaurant Aprudia), Stella Bussi (Alla Casa Vecchia), Claire Staroccia & Dan Gibeon (Rito Pane), and Roberto Zaina (Antica Osteria Zahrtmann) - Illustrations by Thit Thyrring Travel Notes By Michelle Skelsgaard Sørensen & Sebastian Reichmann
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Published by KOMPOST studio, 132 pgs, 24 × 16 cm, Softcover, 2023,