NORTHERN ITALIAN RECIPES
FROM SEA TO SUMMIT
Simon Bajada
Hardie Grant Books | 28 July 2026 | Hardback | 240pp | RRP AU$45 NZ$50
Author and travel photographer Simon Bajada returns with his latest visually arresting cookbook, Tramontana.
Tramontana is a culinary journey through Italy’s northwestern frontier – from the sunlit coastlines of Liguria to the snow-capped peaks of Aosta. Following the ancient salt trading routes that wind inland from the Mediterranean, Bajada uncovers a rich and surprising tapestry of regional food culture, where fresh, delicate coastal dishes give way to the buttery, hearty fare of the mountains. Along the way, readers will discover focaccia and farinata, walnut sauce pasta and veal agnolotti, chestnut gnocchi and cheese-laced polenta – each recipe a reflection of the terrain, history and soul of the region.
“My mission [with this book] was simple,” says Bajada, “if not overly ambitious: to understand the flavours – the true origins – of this lesser-known corner of Italian cooking.”
Shot on location and in studio, this beautifully visual book combines over 70 accessible recipes with evocative photography and thoughtful storytelling. With its deep sense of place and practical appeal, Tramontana offers adventurous home cooks a fresh and authentic perspective on Italian food – rooted in tradition but full of contemporary charm.
About the author
Simon Bajada is an Australian-born food and travel photographer and writer based in Sweden. With a background as a chef, food stylist and recipe developer, Simon brings a deep understanding of the culinary world to his work. He is the author of four previous cookbooks – The New Nordic, Nordic Light, Baltic, and Malta – and is known for his evocative photography and engaging storytelling. His latest book, Tramontana: Northern Italian Recipes from Sea to Summit, captures the flavours, culture and dramatic landscapes of Italy’s northwest.
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