La Cucina Italiana

The over 1500 preparations of these recipes are those of the classic Italian cuisine, interpreted in the "philosophy" of Gualtiero Marchesi, one of the best known chefs in the world and Master of many famous chefs. They are familiar and regional recipes, revisited through the eyes of a chef of excellence which can appreciate the traditional dishes and interpret new trends and techniques and secrets of haute cuisine. The breakdown of the preparations is made on the basis of territorial origin, under the name of "the coast" recipes "inland recipes". But the experience of Marchesi and his ability to read the changes in lifestyles have led to revise many dishes, whose names are "classics" in our culinary tradition, adapting them according to modern needs, now changed with respect to that the years of the postwar period: the use of raw materials is made more appropriate to the present day, allowing lighter but just as tasty creations. From appetizer to dessert, a path in the streets of the rich taste of proposals and ideas. From classic preparations to the most sought, a complete handbook for fans cooks, but also a valuable aid for those taking their first steps in the kitchen by following the teachings of a great master.

The author Gualtiero Marchesi: To say that Gualtiero Marchesi is a master of haute cuisine is not an exaggeration, because Marchesi has signed the history of our gastronomy. His name is on the pages of the most famous food guides and in 1985 the MichelinGuide book paid homage to Gualtiero Marchesi by making him the first
Chef in Italy to be awarded three stars. There is no chef who directly or indirectly has not learned from him and in the field of haute cuisine so many names now acclaimed were his students. Suffice it to mention, among others, Enrico Crippa, Carlo Cracco, Pietro Leemann, Paolo Lopriore, Andrea Berton, Davide Oldani and many others.