Il timballo del gattopardo – Sicilian pie; pastry dough baked with a filling of penne rigata, Parmesan, and bound a sauce of ham, chicken, liver, onion, carrot, truffles, diced hard-boiled egg and seasoned with clove, cinnamon, salt and pepper. Gattopardo (the Serval) makes reference to the arms of the Lampedusa family and Giuseppe Tomasi di Lampedusa’s well-known novel Il Gattopardo, not the contents of the dish.
This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century.[1][2] The cuisine of Italy is noted for its regional diversity,[3][4][5] abundance of difference in taste, and is known to be one of the most popular in the world,[6] with influences abroad.[7]
Jamie returns to Italy with his ultimate guide to Italian cooking. In this colourful cookbook, you can find Jamie recreating the magic of Italian cooking with a collection of well-tested and accessible best-ever recipes inspired by the wonderful nonnas he encountered while travelling the length and breadth of the country. Expect a range of recipes from midweek meal ideas to slower dishes, all with clear nutritional information and Jamie's signature flair.
The only cuisine that deserves to be called Italian cooking, writes Hazan by way of introduction to this celebrated 1992 title, is la cucina di casa: “there are no high or low roads in Italian cuisine. All roads lead to the home.” And it is how she then proceeds to unpick the fundamentals – to map out the way home, if you will – that sets the book apart. Starting with the triumvirate of Italian technique – battuto, soffritto and insaporire, which build flavour from the bottom up – she goes on to list the contents of the Italian pantry, before taking you through the various stages on a menu. Her chapter on soups, for example, opens with the idea that “A vegetable soup can tell you where you are in Italy, almost as precisely as a map.” Through eloquent prose and piercing insight, Hazan manages to unlock her country’s soul.
"For starters, Urban Italian is a beautiful book. Flip through the pages and the rustic-urban feel and dynamic colors just pop off the pages. You want to invite yourself to every meal Andrew Carmellini is cooking. The recipes are completely accessible with complex, rich, exciting flavors. I come away with recipes that are always filed under: "make this again."

Tim Siadatan is the chef behind two of London's most popular Italian restaurants, Trullo and Padella. His first cookbook presents a British take on Italian cooking, marrying the best of the Italian cuisine together with British produce. Trullo is about enjoying every element of Italian cookery, whether than be putting on an impressive dinner party spread or simply mastering the perfect, silky pasta sauce.


"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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