From the open markets of Rome to the classic purity of Tuscan fare, from the basil-rich cuisine of seafaring Liguria to the Spanish-infused dishes of Sardinia, this one-of-a-kind cookbook explores

A Cook's Tour of Italy

From the open markets of Rome to the classic purity of Tuscan fare, from the basil-rich cuisine of seafaring Liguria to the Spanish-infused dishes of Sardinia, this one-of-a-kind cookbook explores the varied cuisines and histories of each of Italy's twenty regions. With more than 300 authentic recipes, plus 50 full-course menus, A Cook's Tour of Italy celebrates great chefs and treasured regional staples alike. Recipes include:

Lasagna Squares with Braised Broccoli Rabe â‚¬ Asparagus and Leek Soup with Crushed Amaretti and Crisped Leeks â‚¬ Focaccia with Marjoram and Olive Oil â‚¬ Braised Pork Tenderloin with Marsala Sauce â‚¬ Maria Michele's Cheesecake â‚¬ Spaghetti with Chef Gilberto Pizzi's Basil Pesto â‚¬ Ricotta Cheese Fritters with Ginger and Rosemary â‚¬ Purple Grape Gelato

A Cook's Tour of Italy