Italy is a land of appetite, where life is embraced with passion, and food prepared with generosity and joy. But the cuisine is hard to define, as each region has its own rich culinary traditions – and so deep is the belief of locals that their food is the best, that often Italy’s finest dishes are unknown from one place to the next.

Jacob Kenedy, a self-avowed culinary magpie, travelled the length and breadth of the country over the course of a year, gathering up his favourite recipes – many of them obscure, some bizarre, all utterly delicious. Like the menu at Bocca di Lupo, Jacob’s
award-winning London restaurant, this book is a thrilling, exotic journey through the true flavours of Italy: the hearty risotti of the north, the exquisite shellfish of the Veneto, the earthy sausages of Bologna, the fried street food of Rome, the baroque desserts of Naples and the Arab-influenced sweets of Sicily.

The recipes in Bocca are a revelation, a portal to a side of Italy that is gritty, glamorous, seedy and mysterious. Be warned, this is a cookbook with teeth.

"The dishes are rustic, regional, absolutely untranslated, utterly authentic, unbelievably winning" (Giles Coren, The Times)

A szerzőről:
Jacob Kenedy was born in London in 1980 and still lives there today. When he graduated from St John’s College, Cambridge he was already a chef at Moro, and continued to flit between the kitchens there and those at Boulevard in San Francisco for ten years. In 2008 he opened the critically acclaimed Bocca di Lupo, twice awarded London’s best restaurant. You can find him at the stove there most days of the week. In 2010 he opened Gelupo, a gelateria and delicatessen in the same street, which made a lot of people very happy, and in the same year co-authored The Geometry of Pasta. Jacob believes that to love eating is to love life, and that to love cooking is to love giving pleasure to other people. He loves both in equal measure, and hopes you do too.