Tuscan-born Valentina Harris, who describes herself as “an ambassador for Italy’s culinary riches” has spent her professional lifetime travelling to every nook and cranny of Italy, studying the country’s deeply ingrained food history, and meeting the home cooks and chefs at the heart of Italian cuisine. All that food wisdom is distilled into this, her magnum opus. It’s a brilliant resource, a rich mix of facts, history and personal stories, with recipes that respect Italy’s proud food traditions.

Famous for its bold flavours, seasonal ingredients and vibrant colours, Italian has repeatedly been voted the world's favourite cuisine. Take a closer look, though, and you will discover that there is much more to this nation's food than the ubiquitous pasta, pizzas and risottos offered at many restaurants. Italian-cooking expert Valentina Harris examines each area in turn, with a carefully curated selection of recipes, and detailed instructions and photographs to help you achieve an authentic, and completely delicious, end result. This comprehensive book is a must-have reference for anyone who is passionate about cooking authentic Italian food. A culinary tour of Italy including: Lombardy; Piedmont; Liguria; Emilia-Romagna; Veneto; Tuscany; Umbria; Sardinia; Campania; Sicily; Puglia; Basilicata; and Calabria. An extensive introduction examines in detail the history and traditions of classic Italian cooking, the ingredients and how to prepare and use them. This large deluxe hardback is the first time Valentina's prestigious Italian regional series has been published together, in a newly designed single compendium volume, with new additional recipes, updated dishes and special photographs.

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Features & Stories

Behind the Cookbook: The Italian Regional Cookbook

Valentina Harris on her quest to capture the best Italy has to offer from the classic Ragù alla Bolognese from Emilia Romagna to the Tortiera di Carciofi from Calabria.