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Made in Italy: Food and Stories [Hardcover]

Giorgio Locatelli
4.9 out of 5 stars  See all reviews (50 customer reviews)

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Product Description


‘“Made in Italy “ is quite simply the perfect book. So many books are rattled off to accompany television series that when you come across the real thing, written in its own time and to its own agenda, it really hits you between the eyes…Buy this and you’ll never want to look at another Italian cookbook again.’ Gordon Ramsay, Times

‘This book is nothing short of a masterpiece.’ Nigel Slater

‘Packed with delicious recipes, many from his restaurant, and the reminiscences from his life, it is the ultimate gift for anyone interested in Italian food.’ Telegraph

'(Locatelli's) “Made in Italy”, is my Book of the Year and puts everything else I have on my Italian shelf in the shade.’Nigel Slater, Observer Food Monthly

'”Made in Italy “by the flamboyant Italian chef Giorgio Locatelli is such a fashionable combination of charming anecdotes and stories about his family that could double as recipes.' Saturday Telegraph Magazine

‘A compendium that should replace everything but Marcella Hazan on your Italian shelf.’ Kate Colquhoun, in the Daily Telegraph ‘Books of the Year

‘Large and handsome…most of the recipes are painstaking and lucid, and the context embraces Giorgio, his family and professional life, while guiding us effortlessly through some of the riches of Italian foodstuffs.’ Tom Jaine, The Guardian

About the Author

Michelin-starred Giorgio Locatelli is one of Britain's best known Italian chefs. Giorgio began his career at his family's restaurant in Italy before coming to London. He was head chef at Zafferano in London from its opening to a storm of praise and press coverage in 1994, before moving in 2002 to open Locanda Locatelli, where he remains chef-patron.

Excerpt. © Reprinted by permission. All rights reserved.

Spaghetti with tomatoes, olives, capers and anchovies
(Spaghetti al crudo)

Crudo means raw – so in this recipe the ingredients for the sauce are
uncooked. Look for a spaghetti with a surface that is slightly rough,
rather than very shiny, because you need everything to cling to the pasta.
In Italy, this is usually a dish you make in summer, because it is all
about the quality of ingredients like tomatoes and basil. The tomatoes we
use are the big ones, Cuore di Bue (see page 300), which are fleshy and
juicy, with not too many seeds. On a hot day in Italy, many people will add
a tin of tuna to spaghetti al crudo, and that is lunch – just one course.

2 tablespoons capers (baby ones if possible).

4 tablespoons black olives, preferably Tagiasche, pitted.

5 anchovy fillets, preferably salted and rinsed, finely chopped.

2 tomatoes (preferably Cuore di Bue, or 3 smaller ones – the best quality
you can find), chopped.

2 tablespoons tomato passata.
400g spaghetti.

bunch of basil.

5 tablespoons extra-virgin olive oil.

salt and freshly ground black pepper.

Put all the ingredients except the spaghetti and basil into a sauté pan
with half the olive oil and mix together, but don’t heat. Taste and

Bring a large pot of water to the boil, add salt (use a little less than
usual, as the anchovies will add salt later) and put the pasta into it,
using a fork to curl it around the pan, so that it gets under the water
quickly. Cook for about a minute less than the time given on the packet,
until al dente.

While the pasta is cooking, put the sauté pan containing the ingredients
for the sauce over the top of the pasta pan, so that the steam can just
warm everything up a little, and let the flavours begin to infuse.

When the pasta is cooked, drain, reserving the cooking water.

Add the pasta to the pan containing the sauce ingredients, and toss well,
adding some cooking water if necessary, to loosen.

Add the rest of the olive oil and toss again.

Tear the basil leaves, scatter over and toss again.
Serve immediately.

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