Steeped in history and centuries of good taste, Italian food, with its pared-down simplicity and resourcefulness, is salve to the soul. Little wonder that Italy is known as the "mother cuisine". As far back as 2000 years ago, Romans shopped for food in multi-storey markets, paid extravagant sums for imported luxuries and purchased specialty food baskets for celebrations.
Today's Italian food draws on a rich heritage, and a palette of fresh, seasonal flavours: olives and their luscious oil, parmesan cheese, mozzarella, anchovies, specialty mushrooms, capers, aromatic bay, basil and rosemary, tangy lemons, spicy capsicums and the sweetest of tomatoes. This is the cooking of the land. Harvests are prepared and seasoned with love, tradition and a deep sense of family.
This book is a celebration of the ingredients and traditions of the Italian table. More than an exciting recipe collection, it reveals the fascinating lore and history behind the Italian kitchen, and shows how to use and enjoy the ingredients of the Italian pantry. This is Italian food for today's busy lives - fresh, delicious, healthy tastes that require little in the way of fancy equipment or expert cooking skills.
