We've delved into our cookbook collection to bring you our top 10 Italian cookbooks. From Nigella to Gennaro, Simply Italian to Silver Spoon, discover our favourite Italian recipes, new and old.
River Cafe 30 - Ruth Rogers, Rose Gray, Sian Wyn Owen & Joseph Trivelli
Marking The River Cafe's momentus 30th birthday, River Cafe 30 features 120 recipes from across three decades of bold and accomplished Italian cooking at the iconic London institution. From modern updates to some of the best loved recipes from the first River Cafe blue book to 30 new recipes and plenty of stories and tips from Rose Rodgers throughout.
Trullo - Tim Siadatan
Tim Siadatan is the chef behind two of London's most popular Italian restaurants, Trullo and Padella. His first cookbook presents a British take on Italian cooking, marrying the best of the Italian cuisine together with British produce. Trullo is about enjoying every element of Italian cookery, whether than be putting on an impressive dinner party spread or simply mastering the perfect, silky pasta sauce.
Now with a shiny new edition cover, Nigella Lawson conjures up, with passionate relish, the warmth, the simplicity and the directness of Italian cooking with an Anglo-twist. Illustrated with gorgeous photographs to instruct and delight, Nigellissima shows how we can all bring the spirit of Italy into our kitchens and onto the plate, pronto.
The best of Anna del Conte, Amaretto, Apple Cake and Artichokes is packed with delicious recipes along with tips, anecdotes and reminiscences about Anna's life in Italy and London. Packed with inspiring information from the best way to make a tomato sauce and a tiramisu to more unusual dishes such as nettle risotto and chestnut mousse, each chapter is devoted to a different ingredient.
The Chiappa sisters grew up in Wales in the heart of a close-knit Italian community where food was always at the centre of family and social gatherings. Whether searching for porcini in the hills near their parents' home, making pasta with the whole family, or sharing food at the annual Welsh-Italian summer picnic, they have been immersed in the Italian way of cooking all their lives. Here they share their cherished family recipes, including all the pasta dishes featured in their Channel 4 series.
Italian chef Gennaro Contaldo, the godfather of pasta, mentor to Jamie Oliver and one half of the Greedy Italians brings you The Pasta Book. Bursting with exciting, seasonal and super-simple recipes to bring an authentic taste of Italy to your kitchen, whether you're short on time or looking to go on an Italian cooking adventure.
Specialised in Italian cuisine, Theo Randall is currently head chef at Theo Randall at the Intercontinental Hotel London Park Lane. My Simple Italian showcases Theo's favourite Italian dishes that he enjoys cooking at home when he's not working in his restaurant. He focuses on what he loves best - a few top quality ingredients making perfectly balanced flavour combination - and offers over 100 recipes with simple methods that work in a home kitchen.
Francesco Mazzei, is chef patron of a number of esteemed London-based Italian restaurants, including Sartoria in Mayfair. His brilliant book, Mezzogiorno, celebrates the food of his region of Calabria, championing ingredients such as the spicy, spreadable pork sausage, n'duja to delicious effect.
The Food of Italy was written after Claudia Roden spent a year in Italy researching the subject. Regional recipes, country cooking, the bravura of grand dishes; pasta, seafood, rice dishes and authentic Italian desserts; Claudia Roden's encyclopedic knowledge of her subject infuses a rich and stunning book.
Dino Joannides, possibly one of the most connected men in the British food world, and the 'go to' man for Italian ingredients in London takes different elements of Italian cooking and explores their origin and provenance in his brilliant cookbook Semplice. There are 100 delicious recipes to show you how to put your well-sourced ingredients together to make the most amazing, achievable and authentic Italian possible.