My Tuscan Kitchen Seasonal Recipes from the Castello di Vicarello

The book is organized into chapters based on the four seasons. Within each chapter recipes are divided by course: antipasti (starters); primi (the soup or pasta course); secondi (the meat or fish main course or entrée) complete with accompanying cortorni (side-dishes); and dolci (desserts). Among the recipes: black kale crostini, raddichio and walnut salad, tortellini with spinach, carbonara with favas and artichokes, aqua cotta soup, almond torte, peach crostata, hazelnut gelato. The book will have 100-125 recipes.

Aurora B. Berti was born in Lombardy and worked as a textile designer for 18 years before settling into the Castello di Vicarello in Maremma, Tuscany, in 1996. She and her husband worked to transform this twelfth-century castle into an intimate luxury resort. Aurora prepares all the guests' meals, using ingredients mostly grown on the grounds. Guests are encouraged to join her in the kitchen for impromptu cooking classes, or in the garden to help pick the day's produce. The Castello di Vicarello has been named one of the 101 Best Hotels in the World by Tatler in 2009 and one of the 25 best new hotels in Italy by Travel & Leisure in 2004. Julian Niccolini is a native of Tuscany who is best known as the co-owner of New York City's Four Seasons restaurant. Niccolini is also an actor, journalist, winemaker, and beekeeper.