Each Italian region and town is proud to have its trademark dishes and ingredients. It is important to be aware that the ingredients used by Italians are highly place specific. Everyone in Italy knows to get their balsamic vinegar from Modena, their mozzarella di bufala from Campagnia, their truffles from Piedmont or Umbria, their cannoli from Sicily, their artichokes from Rome, the most delicious pizza from Naples, the best bolognese meat sauce from Bologna, their saffron risotto from Milan, and divine pecorino from Pienza.
Marking The River Cafe's momentus 30th birthday, River Cafe 30 features 120 recipes from across three decades of bold and accomplished Italian cooking at the iconic London institution. From modern updates to some of the best loved recipes from the first River Cafe cookbook to 30 new recipes and plenty of stories and tips from Ruth Rogers throughout.
The quickest way to discover and fall in love with Italy is at the table. Italian cuisine prides itself on simple delicious combinations of the finest, freshest ingredients available. For example, fresh ricotta with tartufo; mozzarella di bufala with basil, tomato and extra virgin olive oil; and San Daniele prosciutto with ripe melon are all extremely simple combinations which are much loved in Italy.
Choosing favorites from your cookbook collection is a bit like choosing a favorite child, but here at Serious Eats, we will take just about any opportunity to talk about awesome sources for recipes. Here are 10 of our favorite Italian cookbooks—books that introduced us to some of our favorite dishes to cook at home. (Warning: acquiring these books is likely to increase your pasta cravings.)