Each of Italy's 19 regions, from Apulia to Veneto, has a distinct culinary style, with a strong vegetarian tradition. Paola Gavin has explored the food and wines of each region and here presents a personal selection of recipes, collected at first-hand during her travels. Most of them are simple to prepare, based on fresh produce and easily available ingredients. They offer an introduction to Italy's cucina casalinga, or homestyle cooking, with its abundance of natural and tasty dishes.