This book was written after Claudia Roden spent a year in Italy researching the subject of food. It covers: regional recipes; country cooking; the bravura of grand dishes; pastas; seafood; rice dishes; and authentic Italian desserts.
Reviews
"A glorious feast of a book, a splendid history, geography and cookery lesson rolled into one." -- "Financial Times" "Claudia Roden's Food of Italy is one of the most used and loved books on our book shelf. Her knowledge and understanding of the regions and their food and culture makes this one of the most authentic of all Italian cookbooks." -- Ruth Rogers and Rose Gray, The River Cafe
