The thesaurus to Del Conte’s dictionary. At 2,000 recipes and counting, it is the enduring bestseller that lists every variant of baked sea-bass, every way with a shoulder of lamb, 17 different types of pastry and 14 distinct courgette sides … which is to say, it is comprehensive. The book started out in 1931 as a slim Milanese publication, and expanded with each new edition to incorporate ever more regions and ever more recipes. If David, in Italian Food, had to discard most of the material she’d collated, for sheer want of space, the Silver Spoon takes the opposite tack. Published in English in 2005, it is as heavy as a book subtitled Eating Is A Serious Matter ought to be, and bound only to get heavier.
In Venice, the restaurateur behind Polpo, Russell Norman, explores the simplicity and wonder of Venetian home cooking across the seasons, from Grilled Spring Vegetable Pizza to a wintry Slow Roasted Veal Shin. Interspersed between 130 inspiring and accessible recipes for everything from pizza, pasta, risotto, meat dishes and plenty of seafood, as well desserts and authentic cocktails, you'll find notes on Russell's favourite markets, suppliers and places to visit, complete with stunning photography of this beautiful city. This book will give you serious wanderlust.
The ultimate Italian dish has to be this recipe of Lasagna. A secret to the best lasagna recipe lies in the perfectly made, home made bolognese sauce and this bacon and lamb lasagna boasts of a delicious one! Loaded with parmesan cheese and layered with a mix of vegetables, bacon strips and minced lamb, this lasagna recipe is nothing short of perfect.
Maccheroni con la Trippa – A traditional savonese soup uniting maccheroni pasta, tripe, onion, carrot, sausage, "cardo" which is the Italian word for Swiss chard, parsley, and white wine in a base of capon broth, with olive oil to help make it satisyfing. Tomato may be added but that is not the traditional way to make it. (Traditional ingredients: brodo di gallina o cappone, carota, cipolla, prezzemolo, foglie di cardo, trippa di vitello, salsiccia di maiale, maccheroni al torchio, vino bianco, burro, olio d'oliva, formaggio grana, sale.)

This is where it all started, and by all accounts, it’s the best place to start yourself. Written in 1891, Artusi’s was the first cookbook for the home cook to be published in Italian. And to this day, you’ll be hard pressed to find an Italian home without a copy. Its relevance is in no way frustrated by its grand old age, as was duly noted by Emiko Davies in her recent Kitchen Encounters: the dishes are exactly what you’ll find at dinner tables and trattoria counters today. Artusi is the surefooted guide you can trust.
The best of Anna del Conte, Amaretto, Apple Cake and Artichokes is packed with delicious recipes along with tips, anecdotes and reminiscences about Anna's life in Italy and London. Packed with inspiring information from the best way to make a tomato sauce and a tiramisu to more unusual dishes such as nettle risotto and chestnut mousse, each chapter is devoted to a different ingredient.
"Being the cookbook guru around these parts, I am the proud owner of more cookbooks than I can count. The Italian section of my library is home to many, many cookbooks that are near and dear to my heart. So whittling it down to just one is a daunting undertaking to say the least. I could easily choose Domenica Marchetti's The Glorious Pasta of Italy for its comprehensive understanding of all things pasta related and unique Abruzzese dishes, or Mario Batali's latest, Molto Batali, which teaches you how to cook Italian-style (for a gathering of ten plus.) Or if we're going to get into pizza, Jim Lahey's My Pizza is absolutely a must for making awesome pies at home.
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