The very best of Italian cooking with Michela, Romina and Emanuela in Simply Italian. 'Wales and Italy, family and food: for us, these four things are inextricably linked and at the root of our upbringing. Whether at the family home in Wales or when we spend holidays in the small hilltop village we are from in northern Italy, we have always heard Dad say that 'la tavola' (the table) is the central focus of our lives. It's where we cook, eat and socialise as a family.' Michela, Emanuela and Romina Chiappa grew up in Wales in the heart of a close-knit Italian community where food was always at the centre of family and social gatherings. Whether searching for porcini in the hills near their parents' home, or making pasta for Christmas Eve with the whole family, to sharing food at the annual Welsh-Italian summer picnic, the three sisters have been immersed in the Italian way of cooking all their lives. In their first cookbook they share their cherished family recipes, including all the pasta dishes recently seen in their Channel 4 series Simply Italian. From snacks, soups and salads, to mains, side dishes and desserts, Simply Italian brings you good, simple, fresh Italian food. Michela works as an agent in a sports management company, as well running a coffee and pizza café in Cardiff with her husband. Of the sisters, she's the risotto expert and also loves to make pasta sauces. Romina works for a luxury fashion brand is London, and loves to bake for friends and family. Emanuela runs an online business selling bespoke homemade gifts for children, and works as a nanny. She loves to cook time-consuming meals and entertain large groups.

Simply Italian is a revised and updated version of

In Simple Italian, Silvia Colloca shares the essential dishes and techniques that are at the heart of the world's most popular cuisine. With 100 recipes and countless tips and tricks, you'll be cooking like a nonna in no time. Create silky smooth pasta, find out which shapes go with which sauce and learn the secrets to achieving perfectly creamy risotto and soft gnocchi every time. Alongside chapters on pasta, gnocchi and rice, you'll also learn how to create stunning antipasto spreads and cook hearty mains and elegant sides to go with them. Whip up light and airy focaccia, then turn your leftover bread into delicious meals, such as meatballs or deep-fried mozzarella toasties. And don't forget the sweets - nothing fancy here, just the simple cakes, biscuits and tarts that Italians actually eat at home. If you have always wanted to be able to cook like an Italian, this book is for you. Silvia's food is authentic, fresh, simple and delicious. No fussy or elaborate techniques and nothing but the best produce and ingredients. These are the meals that Italians can't live without - and soon you won't be able to either. This is a specially formatted fixed-layout ebook that retains the look and feel of the print book.

Italian in its inspiration, American in its outlook, Cucina Fresca brings a vivid new style to the earthy simplicity of Italy's culinary tradition. This is food at its freshest and simple to prepare.

In the Food Network star's first book, Giada De Laurentiis helps you put a fabulous Italian dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you’re in the mood for—whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you’ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù—plus 100 other recipes that turn everyday ingredients into speedy but special dinners. What’s more, Everyday Italian is organized according to what type of food you want tonight—whether a soul-warming stew for Sunday supper, a quick sauté for a weeknight, or a baked pasta for potluck. These categories will help you figure out what to cook in an instant, with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday roasts, and stuffed vegetables—whatever you’re in the mood for, you’ll be able to find a simple, delicious recipe for it here. That’s the beauty of Italian home cooking, and that’s what Giada De Laurentiis offers here—the essential recipes to make a great Italian dinner. Tonight.

Chef Mario Batali draws from the traditions of the village of Borgo Capanne in Northern Italy and Greenwich Village in New York to provide over two hundred recipes for pastas, salads, ragus, and other Italian specialties.

In October 2021, we went to Italy together on a raw food adventure, looking for the best fruits and vegetables in the countryside of Tuscany. We discovered a whole new world of freshness and simplicity, and adopted the Italian philosophy of “less is more” and “quality over quantity”. Our meal preparation became an artistic endeavor to celebrate the intensity and wonderful flavors of the tomatoes, zucchini, olives, peppers, greens, grapes, cucumbers, kale, basil, and all of the other amazing produce that we found at the local farmers’ markets and fruit stands. We became fascinated with finding the freshest, most colorful, and most flavorful fruits and vegetables, and wanted to fully explore the idea that the less we do to food, the more enjoyable the meal will be. As professional chefs from California and Sweden, we had learned to surround ourselves with modern electrical kitchen equipment: blenders, food processors, juicers, and grinders. We had gotten used to overly manipulating food with machines, and transforming it into something different than what it originally was. All of this changed as we became familiar with the tastes and smells of the vegetables and fruits that came from the ancient orchards and well-curated gardens in Italy. We decided to let go of our electrical tools and motors, and work with the produce more directly, so that the food stayed true to its natural state. With this new philosophy, our job as chefs was not to overly control the outcome of food preparation, but to step aside and elevate the wonderful aromas and complex flavors that were already inherent in the amazing gifts from nature. This book is a way for you to adopt this same philosophy in your kitchen, and become more connected with the local produce available in your area. Turn off the blender, unplug the food processor, and develop an intimate relationship with the farms around you. A tomato fresh from the garden, or a newly picked head of lettuce, is already delicious on its own, and the recipes in this book focus on combining those flavors into a new experience. Food preparation done in this way becomes an exciting journey of natural discovery, and we hope that you will find delight in allowing the organic fruits and vegetables available to you to shine brightly through the simplicity of these recipes. This book includes the following recipes: Burger Spaghetti Tacos Vegetable stew Sausage Corn chowder Gobi matar Dahl Bread Tuna salad Chili Hummus BBQ loaf Puacamole ... and 6 low fat, raw vegan condiments!