This collection of recipes reflects the regional diversity of Italian cuisine, from the rustic country dishes of Tuscany and colourful, spicy dishes of Calabria and Sicily, to the more sophisticated cooking of Rome, Bologna and Milan. The aim of this book is to enable the reader to recreate classic Italian dishes quickly and easily. All the recipes are easy to prepare and by following the step-by-step photographs the reader can create authentic Italian dishes. The book is divided into eight easy-to-follow chapters: antipasti and soups, pasta, rice and pizza, fish, meat and poultry, vegetables, desserts and basic recipes.