Britain's leading authority on Italian food invites you to share his love of Italian cooking and eating with 150 authentic regional recipes.'Italian cookery involves the minimum of fuss and the maximum of flavour'- Antonio Carluccio's definition of his native cuisine has been lovingly applied to this fabulous collection of regional dishes. An Invitatiom To Italian Cooking (revised and updated from its first publication in 1986) is a fresh, accessible introduction to one of the world's oldest and most popular cuisines. From Risotto con Porcini, famous in Piedmont, to the Roman favourite Carciofi alla Giudea, together with expert information on wines and cheeses, Antonio demonstrates his mastery of and enthusiasm for the complete Italian eating experience.
