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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