My favorite dish in the book is definitely the pasta carbonara, which taught me that you don't need heavy cream to make a great version. It's slightly more involved that the simplest of recipes with only pancetta or guanciale, cheese, and egg, but the changes are worth it: slivers of caramelized onion for sweetness, a little white wine for a balance of acidity, and parsley for freshness. I've made this recipe more than any other since I learned how to cook."—Blake Royer, Dinner Tonight columnist
Aceto Balsamico Tradizionale di Modena (Traditional Balsamic Vinegar) and Aceto Balsamico Tradizionale di Reggio Emilia (Balsamic vinegar) – very precious, expensive and rare sweet, dark, sweet and aromatic vinegar, made in small quantities according to elaborated and time consuming procedures (it takes at least 12 years to brew the youngest Aceto Balsamico) from local grapes must (look for the essential "Tradizionale" denomination on the label to avoid confusing it with the cheaper and completely different "Aceto Balsamico di Modena" vinegar, mass-produced from wine and other ingredients
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.
There are three prominent Italian cookbook authors in the United State today. Marcella Hazan, Giuliano Bugialli and Mario Batali have written books for people with limited familiarity with traditional Italian cooking. A few of these volumes are listed below. Picking up any of these books will give the reader a head start in creating sumptuous Italian food. Most of these cookbooks include basic recipes and methods. These simple techniques can teach even the most inexperienced cook valuable skills. With the aid of these invaluable cookbooks and some practice, basic ingredients can be turned into sublime dishes. Pick one up and try it today.
I'm going to have to go with the classic Silver Spoon book. Yes, it's got a lot of problems—the recipes are maddeningly under-detailed and under-tested. The instructions rely on vague timings instead of specific visual cues (how do I know my Coda Di Rospo Con Salsa D'Acciughe looks the way it's supposed to after baking for 30 minutes? What if my half lemon has less juice than yours?). There aren't a whole lot of pretty pictures, nice illustrations, or clear instructions on how to select ingredients, implement techniques, or any of the other details that make for a great, informative cookbook. What it does have, on the other hand, is a ludicrously comprehensive index (over 3,000 recipes) that spans throughout Italy. I'd never rely on it for a usable recipe, but as a database for ideas and as an encyclopedia on Italian dishes, it can't be beat."—J. Kenji Lopez-Alt, Chief Creative Officer