Bocca Cookbook by Jacob Kenedy

Italy is a land of appetite, where food is prepared with generosity and joy. But the cuisine is hard to define, as each region has its own rich culinary traditions - and so deep is the belief of locals that their food is the best, that often Italy's finest dishes are unknown from one place to the next.

Jacob Kenedy, travelled the length and breadth of the country over the course of a year, gathering up his favourite recipes - many of them obscure, but all are delicious. Like the menu at Bocca di Lupo, Jacob's award-winning London restaurant, this book is a journey through the true flavours of Italy: the risotti of the north, the shellfish of the Veneto, the sausages of Bologna, the fried street food of Rome, the desserts of Naples and the Arab-influenced sweets of Sicily. The recipes in Bocca are a portal to a side of Italy that is gritty and mysterious. Be warned, this is a cookbook with teeth.

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