Local, seasonal, sustainable. These words may be on trend today, but they also describe a long tradition of vegetarian cooking that has always existed in regional Italian cuisine.

Course by course, region by region, Slow Food Editore presents 400 dishes, including antipasti and soups; pastas, polenta, and risotto recipes; salads, composed vegetables dishes, and casseroles; and desserts from across Italy.

Taking inspiration from Italy's renowned gastronomic heritage to address our ever-changing landscape, vegetariano will inspire chefs, home cooks, and families around the world toward a more ethical, environmental, healthful - and delicious - table.