Real Italian cuisine is all about simplicity. Using just a few fresh and simple ingredients, Classic Italian Cooking brings you the authentic taste of Italy with recipes that prove less is always more. Unlike many Italian cookbooks, Classic Italian Cooking goes far beyond pasta. This cookbook features regional classics that you can whip up at any time. among the 101 recipes, you'll find Baked Zucchini Blossoms filled with sheep's milk ricotta; Roast Pork Belly with Wild Fennel; Savoy Cabbage Rolls made with farro and melted fontina; Orecchiette with Sausage and Broccoli Rabe; Risotto with Radicchio; and a Lamb Stew with ancient Spice Route flavors that have roots from the times of Marco Polo and could have been served to the de' Medici during the Renaissance. And of course, there is Dolci (desserts): Summer Fruit Caponata, Meringata with Bitter Chocolate Sauce, and a simple, moist, and succulent Extra Virgin Olive Oil Cake. Colored by the choicest ingredients from the shores of Italy and beyond, the pages of Classic Italian Cooking offer a rich taste of Italy's history, brought to life in the modern kitchen.