The definitive cookbook of Italian food from the godfather of Italian cooking.
In 1961 the Manfredi family, father Luigi, mother Franca and sons Stefano and Franco, arrived in Australia from Lombardy in the north of Italy. Stefano brought the food and memories from the kitchen of his mother and grandmother, one of Lombardy's finest cooks, to his new home.
Manfredi has been an award-winning chef and restaurateur since the early 1980s translating the flavours and recipes of his childhood into contemporary Italian food. He has published thousands of recipes for Fairfax over his 20 years of contributing to both Good Living and Spectrum and this magnificent volume is the culmination of Stefano's culinary journey.
Stefano Manfredi's Italian Food chronicles the food and wine from each Italian region and the dishes that make them famous. With over 500 recipes from the traditional to the modern this monumental and definitive cookbook will become an instant classic. It is a cookbook that will share the bookshelves with titles such as The Silver Spoon, David Thompson's Thai Food and Stephanie Alexander's The Cook's Companion.
Stefano Manfredi is one of Australia's leading exponents of modern Italian cuisine. He has influenced the way we eat since he first opened The Restaurant Manfredi in 1983, which a decade later earned the coveted three hats by The Sydney Morning Herald's Good Food Guide. For over two decades, Manfredi has owned and operated restaurants in Sydney, most notably the award-winning Restaurant Manfredi (1983-1996) and bel mondo (1996-2002). His inclusion as one of Italy's internationally recognised chefs in the first English translation of The Silver Spoon (2005) firmly cemented his reputation as the leader of Modern Italian cooking. He has written on food and cooking since 1988, published four books, presented many master classes and has made numerous television appearances both here and overseas. In 2011, Manfredi opened Osteria Balla Mafredi at The Star in Sydney.