Real Italian Food

Paul Lay is the deputy editor of BBC History Magazine, and a regular contributor to the travel pages of the Telegraph and The Times. He has been a frequent visitor to Italy throughout the last 20 years, and has written extensively on the country's food, wine, football and music. He lives in London.

This book takes you on an intriguing journey around Italy to celebrate the nation's artisans and to trace the source of the ingredients that make up it's cucina tipica. The route begins in the great baroque bars of the north in search of the perfect espresso, then winds its way down to artisanal bakers in the beautiful old cities of the Puglia, via a classic osteria in the back streets of Venice on the trail of the perfect risotto. In Naples we find young pizzaioli in training, and discover how an authentic pizza is prepared and cooked. Journey's end is Sicily, where ricotta and candied fruit are combined to make delicious cassata. Real Italian food provides over 40 traditional recipes, along with tips from local cooks and manufacturers on how to recreate classics of Italian cuisine at home.