To represent the wealth and variety of Italian cooking, I have
chosen recipes to typify the cuisines of each region. They vary from
the rich dark Beef Braised in Barolo wine, from Piedmont, to the
Sicilian Pasta with fresh sardines, redolent of the fresh aromas of
the Mediterranean. They are all traditional dishes, all still made in
their place of origin, though in as many variations as there are
cooks. These are my versions and I hope they will inspire you to try
them in your own kitchen. Start by following the recipes precisely,
then once you have learned how to cook all'Italiana, you can add
your own personal touch.
A word on ingredients. The secret of Italian cooking lies in
making the best possible use of first-class foodstuffs, with very few
added sauces or garnishes. For this reason I advise you to buy only
the best ingredients and whenever possible, Italian products
rather than local substitutes.

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