Gastronomy of Italy

Gastronomy of Italy – the seminal work on Italian food, first published in the 1990s – is revised and updated, and illustrated with new photography.

This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna Del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes, and techniques for a new generation in her comprehensive explanation of its culinary terms. This simple A-Z format covers all elements of Italian gastronomy, from abbacchio to zuppe inglese.

There are over 200 recipes, including the great dishes from every major region of Italy. Variations on the classics – pasta, polenta, gnocchi, risotto, and pizzas – sit alongside Anna's recipes for versions of Italian favourites, such as peperonata, lamb fricassée, ossobuco, and less well-known regional specialities.

Specially commissioned photographs of the dishes, ingredients, and techniques, along with maps of the regions, make this a truly unique and invaluable book.

Word count: 197,000