For years I was convinced that pasta was the only course worth eating in Italian restaurants
because the meat and fish dishes seemed so predictable. It was after I discovered regional
home cooking that I became truly enthusiastic about other courses and could lament the
dearth of interesting main courses on restaurant menus. In the last few years, however,
many chefs have painstakingly researched forgotten recipes, adapting them to suit modern
tastes, so that today’s menus offer a greater variety and pasta now has some stronger
This collection of recipes represents some of my personal favourites most of which are not
easy to find outside Italy.