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Savour Italy: A discovery of taste Steeped in history and centuries of good taste, Italian food, with its pared–down simplicity and resourcefulness, is salve to the soul. Little wonder then that Italy is known as the 'mother cuisine'. As far back as 2000 years ago, Romans shopped for food in multi–storey markets, paid extravagant sums for imported luxuries and purchased specialty food baskets for celebrations. Today's Italian food draws on a rich palette of fresh, seasonal flavours. This is the cooking of the land. Harvests are prepared and seasoned with love, tradition and a deep sense of family. At the heart of this rich and varied cuisine lie the artisans who, for centuries, have produced a raft of epicurean products. This book is a celebration of the ingredients and traditions of the Italian table. More than an exciting recipe collection, it reveals the fascinating lore and history behind the Italian kitchen, and shows how to use and enjoy the ingredients of the Italian pantry. This is Italian food for today's busy lives– fresh, delicious, healthy tastes that require little in the way of fancy equipment or expert cooking skills. This book is a celebration of the ingredients and traditions of the Italian table. Enticing simple recipes are nestled between stories of the people Langbein met on her journeys through Italy. Coupled with information covering the many wonderful ingredients of Italian cooking and some of Italy's rich cooking history, this book makes for a delectable culinary journey. Annabel is noted for her practical accessible approach to food and here she presents Italian food in the same way. Kieran Scott's sumptuous, atmospheric photographs capture the richness of Italian culture as well presenting a visual feast of recipes that encapsulate the Italian day – delicious, easy to prepare Italian food for all times and occasions. Cover photographs show fresh garlic and salt and pepper squid From the bookThis book is my own cook's journey in Italy – a discovery of farms and farmers, rural cooks and artisan producers in tiny rural outposts around the country. During my travels I was very lucky to enjoy the hospitality of many warm–hearted farmers, and spend time in the kitchens of inventive country cooks who taught me their traditions and generously shared their methods and recipes. I shared my travels with photographer Kieran Scott whose beautiful images capture the essenceTable of ContentsMorning expressoThe midday meal Fresh and light Antipasti Pasta and polenta The dinner table Indulgent desserts The pantry Glossary Index
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 "Savour Italy: A discovery of taste")