The cookery of Italy is healthy and diverse. This book combines Anna Del Conte's four titles on Italian cooking - La Pasta, Gli Antipasti, I Risotto and Other Rice Dishes and I Dolci in one volume. Gli Antipasti demonstrates Italy's repertoire of hors d'oeuvres and gives a selection of dishes from cured meats and grilled vegetables to seafood salads. La Pasta discusses the merits of different types of pasta and their pairing with vegetable, fish and meat sauces. I Risotti provides a short history of rice in Italy followed by a collection of recipes for risottos and other rice dishes. I Dolci intorduces 30 recipes spanning Italy's main traditions in sweets - breads, spiced, nutty cakes, and rich, sugary desserts.