Recipes from The Italian Regional Cookbook

This comprehensive book is a must-have reference for anyone who is passionate about cooking authentic Italian food. It has 325 recipes and 1500 specially commissioned color photographs, and forms a great cook’s culinary tour of Italy’s regions, including: Lombardy; Piedmont; Liguria; Emilia-Romagna; Veneto; Tuscany; Umbria; Sardinia; Campania; Sicily; Puglia; Basilicata; and Calabria. An extensive introduction examines in detail the history and traditions of classic Italian cooking, the ingredients and how to prepare and use them. This large deluxe hardback is the first time Valentina’s prestigious Italian regional series has been published together, in a newly designed single compendium volume, with new additional recipes, updated dishes and special photographs.

Two shallow bowls, each with an unmolded panna cotta in caramel, with a spoon resting in the bowl.

Panna Cotta

Panna cotta translates to “cooked cream,” which really doesn’t do justice to this creamy as sin, subtly flavored, lightly sweetened, sublime Italian classic.