Affective legumes

Discover the power of legumes: tradition, flavor, and innovation in the kitchen.

Often forgotten, yet extraordinarily versatile, legumes are true treasures of our gastronomic tradition. Rich in protein, fiber, and flavor, they are the perfect ingredients for creating healthy, balanced, and surprisingly delicious dishes.

This book is a culinary journey that expertly blends past and present, reinterpreting great classics—like soups and first courses—and pairing them with modern recipes: fresh salads, tasty snacks, and even unexpected desserts.

Solfini beans, lentils, Quercia chickpeas, grass peas, and roveja, the agricultural heritage of the municipality of Appignano (MC), take center stage in dishes ranging from Mediterranean to international cuisine. A book that celebrates historical memory and opens the door to new culinary possibilities, for those who want to eat with taste, awareness, and creativity.

Ilaria Cappellacci is originally from Abruzzo but lovingly adopted by the Marche region.
A food editor for major cooking websites, a narrator of local traditions and culinary excellence, she actively collaborates with Tipicità Festival. She's also the author of the blog Le Ricette Svelate. She says she was always a curious child. She would sneak into the kitchen where her grandmother, mother, and aunts spent entire days preparing dishes whose aromas she can still remember today. Like the intoxicating smell of basil leaves that her grandmother, a cook, always kept in her pocket because "there's no better smell than fresh basil." Everything that revolves around food is her great passion, and her desire is to inspire others to cook, to get involved, to dare new flavors and combinations, to enhance traditional recipes, but above all, to recognize and understand what we put on our plates.
He published Dolci for Giaconi Editore
Villages - Traditional sweets from the most beautiful villages in Italy in the Marche region.