The Food of Italy

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.

Winner of Gourmand World Cookbook Award 2015 (UK)

“"A glorious feast of a book, a splendid history, geography and cookery lesson rolled into one." --Financial Times "Claudia Roden'sFood of Italyis one of the most used and loved books on our book shelf. Her knowledge and understanding of the regions and their food and culture makes this one of the most authentic of all Italian cookbooks." -- Ruth Rogers and Rose Gray, The River Caf”

Timeless... Completely approachable for home cooks Daily Telegraph
So much more than a catch-all Italian cookbook. Claudia's writing puts the romance back into ubiquitous dishes such as panzanella and bolognese, and gives context to classic flavour combinations and techniques we take for granted... It's time to fall back in love with Italian mama food, guided by the mama of cookery writing and food anthropology -- Eve O'Sullivan Guardian
Claudia’s erudite style remains as compelling as ever Waitrose Kitchen
The writing is peerless, the recipes as meticulous as you would expect from perhaps the planet’s finest food writer Observer
A glorious feast of a book, a splendid history, geography and cookery lesson rolled into one Financial Times
Claudia Roden's Food of Italy is one of the most used and loved books on our book shelf. Her knowledge and understanding of the regions and their food and culture makes this one of the most authentic of all Italian cookbooks -- Puth Rogers and Rose Gray The River Cafe

Claudia Roden was born and brought up in Cairo. She went to school in Paris and studied art in London where she has lived ever since. Widely admired as both a great cook and a fine writer, she has written classic works on Middle Eastern food and Mediterranean cookery, including The Food of Italy, The Food of Spain, and the award-winning The Book of Jewish Food.

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