More than fifty years of operation. Hundreds of Wisconsin growers and thousands of shoppers gathering weekly around the white-domed State Capitol in Madison. And an ever-growing diversity of farm-fresh crops, world-class cheeses, pastured meats, and specialty products. It all comes together in this collection of bold-flavored, internationally-focused recipes cooked up from local ingredients.

Savor stories and dishes from the vendors, shoppers, and chefs who build cultural and community bonds at one of the nation’s largest, most renowned farmers’ markets. Build your pantry with everything from purple daikon radishes and harissa paste to bandaged cheddar and black currants. Prepare both contemporary and heritage dishes such as Hungarian Tomato and Pepper Stew, Tacos de Carnitas, Garlic Scape Feta Pesto Salad, and Red Kabocha Squash Soup with Ginger, Lemongrass, and Thai Eggplant.

All proceeds from the cookbook benefit the Dane County Farmers’ Market.

The Driftless Region of Wisconsin is home to some of the nation's finest cheese artisans, whose creations have earned hundreds of state, national, and international awards. Three of these talented cheesemakers were even featured on Top Chef: Wisconsin during its twenty-first season, which aired in spring 2024. According to the artisans, the secret to their cheese's exceptional flavor lies in the milk sourced from this unique region.

Guided by Joe Burns, owner of Brunkow Cheese in Darlington, twelve cheesemakers were selected to be featured in a book celebrating Driftless cheesemaking. Award-winning Chicago-based food photographer Paul Strabbing captures their craft visually, while Judy Newman Coburn, a former business reporter for the Wisconsin State Journal, shares their stories.

The book introduces master cheesemakers like Sid Cook of Carr Valley Cheese, who has crafted over fifty varieties and received more top awards than any other cheesemaker in North America. It also highlights Andy Hatch of Uplands Cheese, whose Pleasant Ridge Reserve, one of only two cheeses his company produces, has earned more accolades than any other single cheese in the U.S.

Traveling through western Wisconsin, from Shullsburg to Westby, the authors met cheesemakers representing diverse legacies and paths. Some are the fourth generation in their family business, while others entered the field just a decade ago. Among them are women breaking into a traditionally male-dominated industry, cheesemakers specializing in sheep, goat, or even buffalo milk, and artisans with backgrounds as varied as law, political campaigns, and wine marketing.

What ties this eclectic group together is their shared commitment to craftsmanship and quality. They work long hours perfecting their cheeses and fostering an extraordinary sense of collaboration. Despite being competitors, these artisans openly support and celebrate each other's successes, embodying a unique camaraderie rare in any industry.

This book not only tells their stories but also celebrates their dedication to their craft and their contributions to Wisconsin's rich cheesemaking tradition.

Osteria Papavero, lovingly known as the “Italian shack” in downtown Madison, Wisconsin, has welcomed guests into a warm, sunny space on East Wilson Street since 2006. Here, hungry diners find wild boar pasta and decadent silky budino, stew with octopus, and a classic lasagna Bolognese. Specials change daily to meet what’s most in season, and the curiosity of a thoughtful, passionate chef.

Papavero chef and owner Francesco Mangano grew up in Bologna. The menu in his restaurant combines recipes he loved in northern Italy, years of study in professional kitchens and at the University of Siena, and the wealth of a farmers market just steps from the restaurant’s door. Mangano believes in tradition and classic, rustic flavors. He has a deep commitment never to waste, a humble approach to his work, and a respect for his ingredients and staff.

In this book, Mangano shares more than 40 of his favorite recipes, adapted for and tested by home cooks. From panzanella and pappa al pomodoro to carrot ginger soup and Papavero’s famous butterscotch pudding, the Osteria Papavero Cookbook invites you inside the Italian shack—and beyond.