Owner and chef of the hottest two restaurants in L.A.--and possibly the U.S.A.--Nancy Silverton returns with the ultimate Italian cookbook based on the delicious and wildly popular dishes served at Osteria Mozza and Pizzeria Mozza. Silverton takes us through a full Italian meal from aperitivo to desserts--with recipes such as Fried Squash Blossoms with Ricotta, Bavette Cacio e Pepe, Fennel Sausage Pizza, Grilled Quail Wrapped in Pancetta with Sage & Honey, and Olive Oil Gelato. Discover the mouthwatering world of Italian cuisine with this delectable collection of more than 130 authentic recipes, from a James Beard Award-winning chef. A traditional Italian meal is one of the most comforting-and delicious-things that anyone can enjoy. Award-winning chef Nancy Silverton has elevated that experience to a whole new level at her Los Angeles restaurants Pizzeria Mozza and the Michelin-starred Osteria Mozza.In The Mozza Cookbook, Silvertonsharesthese recipes with the rest of the world. The original idea for Mozza came to Nancy at her summer home in Panicale, Italy. And that authentic Italian feel is carried throughout the book as we explorerecipes from aperitivo to dolci that she would serve at her tavola at home.But do not confuse authentic with conventional!Under Silverton's guidance, each bite is more exciting and delectable than the last, with recipes such as- .Fried Squash Blossoms with Ricotta .Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto .Mussels al Forno with Salsa Calabrese .Fennel Sausage, Panna, and Scallion Pizza .Fresh Ricotta and Egg Ravioli with Brown Butter .Grilled Quail Wrapped in Pancetta with Sage and Honey .Sauteed Cavolo Nero .Fritelle di Riso with Nocello-soaked Raisins and Banana Gelato .Olive Oil Gelato In The Mozza Cookbook, you'll find all the tricks you need to make homemade pastas, gelato, and pizzas that taste as if they were flown in directly from Italy. Silverton's lively and encouraging voice and her comprehensive knowledge of the traditions behind this mouthwateringly decadent cuisine make her recipes-both familiar and intricate-easy to follow and hard to resist.