Author of the book - Fabrizio Fatucci, chef of the GUSTO restaurant (St. Petersburg). A native of sunny Italy, a great master of his craft, in love with Italian cuisine, he offers to experiment and prepare dishes in two versions: classic and modern. For example, the well-known risotto appears on the pages of the book both in its usual form and in the author's performance - with beets and a ball of ice cream made of gorgonzola. Porcini cappuccino soup is offered as a breakfast component and served with a mouth-watering croissant. And the well-known gazpacho is prepared with the addition of strawberries and peppers. Vivid illustrations, photographs of the phased preparation of complex dishes, practical advice from an experienced culinary specialist and interesting facts from his biography accompany the reader throughout the book, conveying the maestro's passion and love for Italian cuisine.