Simon Bajada's latest cookbook, Tramontana, delves into the culinary traditions of north-western Italy, offering recipes that trace ancient salt-trading routes from Liguria to Aosta. The book features 70 recipes ranging from coastal dishes like fresh seafood preparations to hearty mountain fare such as Carbonade Valdostana, a spiced beef stew with polenta. Bajada emphasizes traditional methods rooted in regional history, explaining how dishes like carbonade evolved from open-fire cooking for coal workers to modern braising techniques. The cookbook also includes delicate shortbreads from Torriglia, made with cooked egg yolks and potato flour, and crepes filled with fontina cheese and ham. Bajada's approach combines historical insight with contemporary flair, providing home cooks with authentic yet accessible recipes that celebrate Italy's diverse culinary heritage. The book highlights the use of local ingredients and time-honored techniques, offering a fresh perspective on Italian cuisine for adventurous cooks.