This encyclopedia contains more than 275 authentic recipes from the different regions of Italy and includes dishes for every occasion, from simple family meals to elaborate dinner parties. The reader can choose from the colourful pasta and fish dishes of Southern Italy, the meat stews of Lombardy or the gastronomic delights of Emilia-Romagna. The introduction describes the history and development of Italian cooking and there are detailed sections on Italian wines, cheeses, pasta and other specialist ingredients.