In this book we decided to show you the real home cooking of 20 areas of Italy. And not restaurant "hits," but only those dishes that Italians prepare for themselves. This is the simplest pasta with basil, fettuccine with eviscerations, tortelli from the Idrian valley and ravioli with goat cheese, nuts and chicory. These are delicious soups, eggplant pie, baked calf leg, sardines "in saor," mysterious crostoi and moncoi and, of course, focaccia and polenta, risotto and gnocchi! These are canolli cakes, white marzipan cookies, tomato "foam" and the magnificent "Pastiera napolitana..."