Mit saisonalen Zutaten richtig gut italienisch kochen
Mercedes Lautenstein & Juri Gottschall
SPLENDIDO: PRIMAVERA/ESTATE. Italian Cooking for Spring and Summer
Photos by Juri Gottschall
ca. 192 pages, 20 x 25 cm
ca. 90 4/c photos, Spring 2025
First-hand research and photography from Italy: learn how Italians cook in spring and summer
70 new recipes from the winners of the German Cookbook Prize 2022 and 2023
Quality Italian Food With Seasonal Ingredients
In Italy, traditional delicacies have a key part to play in special occasions. Agretti, artichokes, and broad beans herald the arrival of spring. Torta mimosa is a staple at the Festa della Donna on the 8th of March, and every pasticceria serves up heaps of zeppole for the feast of San Giuseppe on the 19th of March.
In Abruzzo in southern Italy, it would be unthinkable to celebrate the first of May without a pot of le virtù stew, and in Sicily, the hottest days of the year see locals breakfasting on almond granita. What recipes have sprung from Northern Italy’s tradition of growing cherries, and what is the significance of asparagus in Italy? Whether it’s risotto, salad, or pasta sauces, Mercedes Lauenstein and Juri Gottschall show us, once again, just how little it takes to make really good food. They are ambassadors for true Italian cuisine, advocating for using high quality produce and doing away with exact quantities to achieve a truly elevated culinary experience.
Lauenstein and Gottschall share with us their passion for Italy with a wealth of knowledge on the seasonal particularities of Italian culture and agriculture, wonderful photos, and over 70 new recipes for spring and summer.
SPLENDIDO: PRIMAVERA/ESTATE. Italian Cooking for Spring and Summer
Photos by Juri Gottschall
ca. 192 pages, 20 x 25 cm
ca. 90 4/c photos, Spring 2025
First-hand research and photography from Italy: learn how Italians cook in spring and summer
70 new recipes from the winners of the German Cookbook Prize 2022 and 2023
Quality Italian Food With Seasonal Ingredients
In Italy, traditional delicacies have a key part to play in special occasions. Agretti, artichokes, and broad beans herald the arrival of spring. Torta mimosa is a staple at the Festa della Donna on the 8th of March, and every pasticceria serves up heaps of zeppole for the feast of San Giuseppe on the 19th of March.
In Abruzzo in southern Italy, it would be unthinkable to celebrate the first of May without a pot of le virtù stew, and in Sicily, the hottest days of the year see locals breakfasting on almond granita. What recipes have sprung from Northern Italy’s tradition of growing cherries, and what is the significance of asparagus in Italy? Whether it’s risotto, salad, or pasta sauces, Mercedes Lauenstein and Juri Gottschall show us, once again, just how little it takes to make really good food. They are ambassadors for true Italian cuisine, advocating for using high quality produce and doing away with exact quantities to achieve a truly elevated culinary experience.
Lauenstein and Gottschall share with us their passion for Italy with a wealth of knowledge on the seasonal particularities of Italian culture and agriculture, wonderful photos, and over 70 new recipes for spring and summer.
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Juri Gottschall
Juri Gottschall, born in Hamburg in 1979, works as an author and photographer in Munich and Italy. He has won several renowned photography...
Juri Gottschall, born in Hamburg in 1979, works as an author and photographer in Munich and Italy. He has won several renowned photography competitions and, together with Mercedes Lauenstein, he co-founded Splendido magazine, which covers Italy, cooking and food culture. Find out more about Juri Gottschall at jurigottschall.com
Mercedes Lauenstein
Mercedes Lauenstein, born in Kappeln in 1988, writes novels, essays, columns and literary reportage for newspapers and magazines. Together with Juri...
Mercedes Lauenstein, born in Kappeln in 1988, writes novels, essays, columns and literary reportage for newspapers and magazines. Together with Juri Gotschall, she writes regular recipes and thoughts on eating and consumer culture for Splendido. She lives in Munich and Northern Italy. Find out more about Mercedes Lauenstein at mercedeslauenstein.de