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.
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