The essence of Italian cooking is its reliance on superb ingredients and on simple cooking methods, both of which are the basis of An Invitation to Italian Cooking. Each recipe is
overlaid with the personal touches that make Antonio Carluccio's cookbooks so popular and instructive—his memories of growing up in the Italian countryside, and of traveling his native
land, cooking and learning about authentic local dishes and ingredients. From Risotto con Porcini, a famed specialty of Piedmont, to the Roman favorite, Carciofi alla Giudea (Jewish
Artichokes), and Cannoli alla Siciliana—Antonio demonstrates his mastery of the complete Italian eating experience.
