We know the place. We know the producer. We know just the thing.
Italians eat a lot of bread and baked goods, with each region in Italy having their own historic speciality. Antonio Carluccio has tried and tested them all from Tuscany’s Panforte to Neapolitan pizza. In this book, he covers Italian baking from breads, pizzas and savoury pastries to cakes tarts and sweets. With interesting recipes such as Peppered bread and classics such as Focaccia.