This is a culinary journey through the Italian regions: Venetian Sarde all’arancia (sardines with orange juice), Tuscan Pappardelle col coniglio (pasta with rabbit stew) and Cantucci (almond biscuits), Milanese Risotto and Ossobuco (stewed shin of veal): these are just a few of the 80 mouth-watering recipes included in this fascinating book, which it is almost impossible to read without starting to feel hungry!

Since 1533, when Catherine de Medici was accompanied by numerous cooks when she travelled to France to marry King Henri I, Italian cuisine has been considered the mother of all European fine cooking. Alice Vollenweider wrote her doctoral thesis on the influence of Italian cooking as reflected in language, has written numerous essays on contemporary Italian literature, and translated the works of several Italian authors into German. In this combined travelogue, cookbook and literary guide, she provides delightful insights into the Italian way of life, which revolves around cooking and eating – the most sociable part of their culture. All the important regions of Italy are introduced by their food, and made even more palatable with many recipes and useful tips about people, places and pleasures.

‘This book – equal parts travelogue, cookbook and literary tome – is filled with shrewd and observant prose.’ The Glasgow Herald