‘Italian cooking’ is really a patchwork of local and regional cuisines, all in fierce competition. Just south of Naples is the Amalfi Coast, famous for vertiginous roads, astonishing views, flower-framed terraces, architectural delights like La Rondinaia, and trees heavy with the world’s most coveted lemons. In this seductive book are 75 recipes from the region, from simple antipasti and ministre (soups) to pane (bread) and pizza, risotto, pollame and carne (fish and meat), and the all-important contorni (vegetable), alongside essays on the food culture and traditions of the area and beautiful scenic photography.
