In good company

OUR TABLE IS always filled with family, friends and whoever else I’ve managed to persuade to join us for lunch or for dinner. Usually more people than we can easily squeeze into our kitchen. But that is how I like it: few things bring me greater pleasure than to eat in good company.

Italian food is what I know, love and cook. And Italian food, or at least my interpretation of it, is the subject of this book. When I was six, my family moved from London, where I was born, to Venice, where I was to spend the rest of my childhood. And so, while much of the food in this book is Italian in spirit and character, the unifying themes are simplicity, practicality and the sheer joy of a recipe, rather than any single culinary geography. Above all, this is all food that I love.

I keep

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