Maria Teresa Di Marco – författare

Tuscany is home to Florence, the Renaissance, stunning landscapes, great wines - and food. Simple, slow cooked, made with the finest ingredients, locally sourced. Maite and Marie collect 30 traditional recipes, combined with 40 of Mau's delicious photographs, and published at an affordable price. Now the best of Tuscan food is within easy reach of any home cook.

Sicilian cuisine is known as curtigghiu - of the courtyard - with recipes passed from door to door and from generation to generation by word of mouth. Influenced by the endless crossing of cultures that is Sicily's history, its food is as rich in tradition as it is in taste. Here this mingling of Europe, Italy, the Middle East and North Africa is celebrated in 30 recipes chosen by Maite and Marie and photographed - both landscapes and finished dishes - by Mau.

What could be more simple than a pan'ino? Take some bread and butter, slice it through the middle and fill it. Seen in this way, the sandwich is almost an "anti-cuisine", a nomadic shortcut that allows for speed and little thought.But when Alessandro Frassica thinks about his pan'ino, he considers it in a different way, not as a shortcut, but as an instrument for telling stories, creating layers of tales right there between the bread and its butter. Because even if the sandwich is simple, it is not necessarily so easy to create. Alessandro searches for ingredients, and in the raw foods he finds people: producers of pecorino cheese from Benevento, anchovies from Cetara, 'nduja spicy salami from Calabria. Then he studies the combinations, the consistencies and the temperature, because a pan'ino is not just a random object; savoury must be complemented by sweet; tapenade softens and provides moisture; bread should be warmed but not dried; thus the sandwich becomes a simple way of saying many excellent things, including finding a complexity of flavours that can thrill in just one bite. Contents: Introduction; Classic pan'ini; Vegetarian pan'ini; Fish pan'ini; Ingredients; Bread. Also available:Veggie Pan'Ino ISBN 9788867531677

What could be more simple than a pan'ino? Take some bread and butter, slice it through the middle and fill it. Seen in this way, the sandwich is almost an "anti-cuisine", a nomadic shortcut that allows for speed and little thought. But when Alessandro Frassica thinks about his pan'ino, he considers it in a different way, not as a shortcut, but as an instrument for telling stories, creating layers of tales right there between the bread and its butter. Because even if the sandwich is simple, it is not necessarily so easy to create. Alessandro searches for ingredients, and in the raw foods he finds people: producers of pecorino cheese from Benevento, anchovies from Cetara, 'nduja spicy salami from Calabria. Then he studies the combinations, the consistencies and the temperature, because a pan'ino is not just a random object; savoury must be complemented by sweet; tapenade softens and provides moisture; bread should be warmed but not dried; thus the sandwich becomes a simple way of saying many excellent things, including finding a complexity of flavours that can thrill in just one bite.