As any fan of Italian cuisine will know, eachregion within Italy is fiercely proud of its unique recipes and cookingtechniques. From Tuscany's signature Ribollita to the delicious Sicilian Sarde allaBeccafico, popular dishes have been shaped by centuries oftradition and define local identity, from the sun-drenched Mediterranean southto the land-locked, mountainous regions in the north. It is these localparticularities and preferences-each evocative of people and place-that makeItalian cuisine so rich and fascinating, and Katie Caldesi has captured all itsvariety in this beautiful and comprehensive book. Her 40 masterclasses oncooking techniques-such as making your own tortellini, baking bread and pizza,and preparing Tuscan sausages-include secret tips that have been handed downthrough generations and are interwoven with fascinating stories on the localtraditions. With several hundred recipes from all 20 Italian regions, includingchapters on Pasta, Meat, Fish, Dolci, and Cheese, and featuring stunning travelphotography, this is the definitive guide to discovering and cooking Italy'smany gastronomic treasures.