Hardcover- Size 22x22cm (9x9in)
132 pages with color photos - English
ISBN 978-88-96059-35-7
March, 2015- By Paola Lovisetti Scamihorn

This engaging everyday Italian cookbook features simple recipes highlighting fresh, seasonal, local and healthy ingredients. Italian food is simple, tasty and zesty. You can whip up a mouth-watering meal with only a few ingredients, in no time, putting a delectable dinner on the table with a minimum of stress and maximum of taste. My recipes are incredibly accessible – and delicious – perfect to share with your family and friends. I selected these recipes with passion, trying to include many regional – as well as my family's – culinary traditions.

The book is divided into four chapters (first courses, main courses, salads and side dishes, and of course, desserts) plus an appendix with some basic Italian preparations such as fresh egg pasta, orecchiette pasta or pizzoccheri pasta, tomato sauce and mascarpone cheese. All the recipes are written with both metric and imperial measurements.

Italian cooking is not only composed of ingredients, but also of people, and as such it cannot be reduced to the final act of consumption. Italian food is more than only nourishment ... it is history, culture, art, health and, last but not least: Family. Nutritional information on some typical Mediterranean ingredients is also presented by Katharine McKeever, an Australian nutritionist who lives in Italy. The Sicilian recipes are accompanied by the beautiful and original art work of Adriana Glaviano, a well-known Italian artist and fashion director.

I hope you will enjoy discovering "la mia cucina italiana" as much I love to share it with you! And if you are really curious (and I hope you are!!) maybe you will consider buying a copy http://www.passionandcooking.com/book/.

BIOGRAPHY
Paola Lovisetti Scamihorn is an Italian food writer who was born in Como (Italy) on the shores of the beautiful lake which bears the same name. She earned her degree in Pharmacy at the University of Milan and later moved to Belgium where she received her Master in Medical and Pharmaceutical Research. She worked as a scientist in different European countries for more than a decade and after returning to Italy she shifted her attention to cooking, a life-long passion. She learned to cook primarily from her grandmother and her mother, two excellent cooks, and even today she likes to experiment with different tastes and textures, tingeing from the Italian culinary culture to create her own personal recipes. Cooking is based on chemistry, but also involves fantasy and creativity - the perfect combination for a scientist and a cook. She has a cooking blog "Passion and Cooking" and she contributes to several international magazines. This book – her first cookbook – along with its photographs, recipes, and historical and nutritional facts, fully embodies her vision of food, science, health, love and passion.