Subjects

Luciano Pignataro’s challenge, as an undisputed authority on Southern Italian cuisine, is to revive the tradition of Neapolitan cooking, where classic dishes are subject to new interpretations and the spirit of the city comes alive on the pages through stories, products, and wines: the relationship between Neapolitans and food–O magnà.

A new book that presents itself as a classic. Neapolitan cuisine is unique in Italy for its richness and variety. It blends dishes from humble traditions (pasta and potatoes, pasta and legumes, as well as pizza) with dishes of aristocratic or bourgeois origin (such as timbales). It also offers both seafood cuisine and dishes using products from the hinterland, blessed by the fertility of volcanic soil. Even the “street” pastries reach heights of excellence (sfogliatelle, babà, zeppole), not to mention the more traditional desserts.

The book, after a preface by Princess Giulia Ferrara Pignatelli di Strongoli and an introduction by the author, is divided into a historical section, an analysis of products, and a rich, up-to-date recipe collection featuring the classics of 21st-century Neapolitan cuisine.

An appendix on Campanian wines completes the volume. The photographs by Ciro Pipoli offer a splendid interpretation of the relationship between Naples and food.

A description of Milanese gastronomy and culinary customs through 160 recipes adorned by the illustrations of Andrea Antinori, winner of the 2023 International Illustration Award at the Bologna Children’s Book Fair.

Collected in just one book there are the history, anecdotes, techniques, products and language of a unique cuisine, which forms an integral part of the life and culture of Milan.

Luigi Veronelli’s historical foreword introduces what has now become a classic of the cuisine of Milan, which now features new images to make this volume more approachable by younger generation readers.

This is a new book about pizza by a leading expert. Learn about the Neapolitan origins of pizza, its recent rise to prominence, some regional variations (Rome, Puglia, Veneto) and pizza around the world. A part of Unesco’s world heritage, pizza has evolved significantly in recent years; it can be found in countless original variations while remaining a popular, universal dish. As well as telling the story of pizza as food, Pignataro also tells the stories of places that share a bond with pizza (Tramonti, the town of pizza makers; Gragnano and pizza by the metre). The last part of the book deals with the more technical aspects: ingredients, baking tips, wine and beer pairings and more, stressing the prominent status achieved by pizza.