Introduction

Introduction

By
Antonio Carluccio
Contains
0 recipes
Published by
Quadrille Publishing
ISBN
9781849491860
Photographer
Alastair Hendy

This collection of recipes celebrates my lifetime’s dedication to food in general, and to the food of my homeland, La Bella Italia, in particular. In all the 18 books that I have had published, the majority of my recipes reflect the authenticity of the food from Italy’s 20 diverse regions. Those recipes that are entirely my own creation similarly keep to my passion for regional Italian cookery, something which has always fascinated me.

Real Italian food is all about simplicity and flavour. It is about fish straight from the water, meat reared and butchered with skill, wine made with local grapes and matured in ancient barrels, organic vegetables just dug from fertile fields and ripe fruit picked off the tree. The simplicity of the recipes relies on one thing – the finest and freshest ingredients available.

What Italian food is not so known for is change, or at least not radical change! Yet these days I find that many chefs – Italian and non-Italian alike –tinker with it. I’m not sure why this is. As far as I’m concerned, Italian food doesn’t need to be changed, it just needs to be cooked properly with excellent authentic ingredients.

The classic Italian repertoire contains many thousands of delightful recipes, not to mention the countless recipes that hail from extremely localised regions in Italy. My self-imposed task has always been to make this food accessible to as wide an audience as possible. Over the last 30 years I have done, and still do, a lot of work – through books, television, articles and talks – to get this message across. Judging from the feedback of readers and the good judgement of critics I know I have done a good job, of which I am proud.

The recipes contained within this collection demonstrate the quintessential simplicity and exceptional flavours of Italian regional food and reflect my keen interest and appreciation of the culture and cooking of the whole of Italy. I urge you to cook from these pages and discover the benefits of the cuisine I believe to be the best in the world.

Have fun and buon appetito!

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