Luca's Seasonal Journey
|264 x 245 x 25 mm (H x W x D)
|New Holland Publishers
|Cookery / food & drink etc / General cookery & recipes
Italian cuisine is all about exploring the seasonal delights of the different regions, each offering their own culinary specialties.
International chef, Luca Ciano, has brought together the freshest, in-season produce to create signature Italian dishes that indulge the sensations.
Light meals with tomato and basil for those hot summer days, heart-warming, classic Italian dishes using fennel and olives in winter, the tastes of mushrooms and chestnuts in autumn, and the freshness of asparagus and artichokes in spring, be inspired by the recipes with these and many other seasonal ingredients that will bring a fresh excitement to your cooking.
From field to plate, discover seasonal cooking with fruits, vegetables, meat and fish when in season and at their best in Luca s Seasonal Journey.
Luca's established career includes the famous 2 Michelin-starred restaurant "Il Luogo di Aimo e Nadia" in Milan, as well as international roles at London's Millennium Gloucester Hotel, Relais & Chateaux in Bermuda, and in Australia, his adopted homeland, at the Sheraton on the Park, The Westin in Sydney and Cypress Lakes Resort in the Hunter valley.
He has been given many awards around the world including Les Toques Blances D'Honneur', honorary professional career award in Italy. Luca currently consults for restaurants, hotels, magazines and Italian brands in Australia and around the world, providing guidance and assistance in their daily operations, as well as part of his ambassador roles. In 2008 Luca joined Barilla Australia & Asia, where he established the iconic "Casa Barilla" cooking school, developing a catalogue of regular hands-on cooking classes and demonstrations in Sydney based on regional Italian gastronomy, and showcasing the variety of Italy's cuisine. Luca has travelled with this concept around Australian, New Zealand and across Asia.
In 2015, Luca released his own signature product range in Australia and Asia which includes hand crafted pasta sauces, olive oil, dressing.
In 2016 he released his bestselling cookbook Luca's Seasonal Journey and in 2020 this second book Luca's Culinary Journey.