This book is a journey of discovery through the 20 regional cuisines of Italy, as it gathers over 2,000 authentic recipes. Each part of the country has its typical dishes, and one learns that well-known pasta dishes are prepared quite differently in the north than in the south. The book is a treasure trove for every cook and every lover of Italy. The nearly thousand-page work is complemented by brief additional information about the origins of the dishes, when they are typically served in Italy, and what they pair best with.