Introduction; Chapter 1: Soups, starters and antipasti; Sample recipes: Chicken and roasted pepper soup; Artichoke bottoms braised in olive oil with garlic and mint; Fish soup with pasta. Chapter 2: Salads and vegetables; Sample recipes: Spinach, rocket and walnut salad; Crepes di funghi; Crispy Rosemary roasted potatoes. Chapter 3: Rice, pasta, polenta and gnocchi; Sample recipes: Butternut squash, mozzarella and caramelized roasted garlic risotto; Pasta with pumpkin, sage, lemon and mozarella; Spaghetti with swordfish, aubergines and mint; Golden polenta cake. Chapter 4: Fish; Sample recipes: Baked stuffed tomatoes with prawns and olives; Red mullet in an envelope; Scallops with lemon, bay and rosemary oil. Chapter 5: Meat and poultry; Sample recipes: Grilled smoked mozzarella, radicchio and pancetta; Pork, sausage, proscuitto and bread with sage and thyme skewers; Braised duck in a grape sauce; Grandmother's lamb with rosemary and wine; Chicken stuffed with smoked pancetta. Chapter 6: Breads and pizzas; Sample recipes: Crostini with roasted veg and tomato; Bresaola, mascarpone and rocket foccacine; Bruschetta with red onion marmalade and young pecorino. Chapter 7: Puddings and cakes; Sample recipes: Baked figs with hazelnuts and fromage frais; Amaretti-stuffed apricots; Italian rice pudding; Chocolate santini cake.
