Food and Cooking of Rome and Naples

This new book captures the essence of central Italian food and cooking, with a fascinating introduction to the diverse landscapes, climates, histories and cuisines of Lazio, Campania, Abruzzo, Molise and Sardinia

Valentina Harris Tracing her family back to 1369 through the illustrious Sforza dynasty, Valentina is the youngest member of a large AngloItalian family of gourmets. Growing up in Tuscany, Valentina brought her qualifications for teaching and cooking from Rome to London in 1976, where she fronted a television programme ‘Italian Regional Cookery’ and has since published more than 30 award-winning cookery books. Her school Cucina Valentina offers culinary adventures in Italy and across Europe; an experienced and enthusiastic teacher, she is passionate about sharing her food philosophy, techniques, stories, and experiences at food festivals round the country