From Florence to Venice, Rome to the Amalfi Coast, Sicily to the Italian Alps, each regional cuisine of Italy reflects the history and culture of its people. With a preface and a foreword by the award-winning and international chefs Mario Batali and Paul Bartolotta, this volume bountifully serves all who are eager to learn the secrets of genuine Italian cooking and the time-honored dishes recognized as regional specialties.

Now, packaged in a smaller size but with the same gorgeous photos by famed food photographer Lucio Rossi, 30 of Italy’s best chefs provide traditional regional specialties along with cultural origins and influences of the regions. Divided geographically, this compendium of Italian regional cuisine includes recipes, wine pairings, and serving suggestions.