Dimensions
238 x 269 x 19mm
Italian food is loved all over the world. Dishes such as spaghetti alle vongole, pizza marinara and apanna cotta can be found almost everywhere. In part, this is because it is relatively easy to recreate the most famous dishes. And yet, paradoxically, its very simplicity means that Italian cuisine depends more than most on the quality of the ingredients rather than the skills of the chef.
Author and journalist Paul Lay takes us on an intriguing journey around Italy to celebrate the nation's artisans and trace the source of the ingredients that make up its cucina tipica.
The route begins in the great baroque bars of the north in search of the perfect espresso, then winds its way down to artisanal bakers in the beautiful old cities of the Puglia, via a classic osteria in the back streets of Venice on the trail of the perfect seafood risotto.
In Naples we find young pizzaioli in training, and discover how an authentic pizza is prepared and cooked. Journey's end is Sicily, where ricotta and candied fruit are combined to make delicious cassata.
Along the route, Paul Lay gathers more than 40 traditional recipes, along with tips from local cooks and manufacturers on how to recreate classics of Italian cuisine at home.
