Of course we start with Antipasti (appetizers) and salads including favorites like panzanella and bruschetta with a quirky but tasty looking stuffed and fried squash blossoms thrown in for good measure. Continuing on we have soups (minestrone, of course), then pasta made with all sorts of sauces and ingredients like sardines, anchovies and black truffles, gnocchi, ravioli and lasagne make their appearances in this chapter.
There are several recipes for risottos, polentas, cheese & eggs, plus a decent seafood section with a recipe for cuttlefish in its own ink. The poultry and rabbit section offers dishes featuring quail and guinea hens in addition to the usual chicken, turkey and duck. Meats dishes consist of beef, pork, LOTS of veal, lamb and oxtails, while the veggie and side dish chapter offers a few ways to prepare fennel and chickory.
In the bread, tortes and pizza section there also ways to prepare calzones and focaccia. The last chapter is desserts with the appearance of the usual suspects like tiramisu, gelato and biscotti, plus a wondrous flour-less chocolate cake with Brandy!
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