Bocca di Lupo, hidden in the heart of Soho, is an Italian trattoria with a major reputation. Tables are booked weeks in advance by diners who are after a taste of real Italian cuisine. With Bocca, chef Jacob Kenedy finally brings his own brand of Italian regional cooking out of the restaurant and into the home. Jacob's cooking is simple and delicious. He covers the full range of regional specialities: Tuscan porcini soup, Venetian tagliatelle with pigeon ragu, Lazian asparagus and prawn frittata, Sicilian fried mullet, Lazian suckling pig and Neapolitan coffee with zabaione.
The recipes in Bocca are accompanied by the brilliant Howard Sooley's photography. He travelled the length and breadth of Italy with Jacob to photograph a way of a cooking that is generous, exuberant and joyful.
'Bocca di Lupo might just be Britain's best Italian' Terry Durack
Jacob Kenedy was born in London in 1980 and still lives there today. When he graduated from St John's College, Cambridge he was already a chef at Moro, and continued to flit between the kitchens there and those at Boulevard in San Francisco for ten years. In 2008 he opened the critically acclaimed Bocca di Lupo, twice awarded London's best restaurant. You can find him at the stove there most days of the week. In 2010 he opened Gelupo, a gelateria and delicatessen in the same street, which made a lot of people very happy, and in the same year co-authored The Geometry of Pasta. Jacob believes that to love eating is to love life, and that to love cooking is to love giving pleasure to other people. He loves both in equal measure, and hopes you do too.
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