Publisher's Synopsis
Showing how to recreate the flavours and atmosphere of the Italian kitchen, this book features dinners centred round pot-roast pheasant with grilled polenta, or red mullet with prosciutto and rosemary; lavish buffets with an array of complementary dishes; and menus for special occasions. In addition to these seasonal menus there are meals built around a particular theme, perhaps using one specific ingredient such as lemon or basil, or meals which turn to the past for inspiration, with Roman recipes for squid or pork. Regional dishes are central to Italian cooking, and the book also contains typical Tuscan lunches and Sicilian dinners.
