This book is a guide to discovering the flavours of Italy through its best typical products and 170 recipes. After advice about organizing your pantry and cooking techniques, there are 21 chapters corresponding to the Italian regions. Each region has an introduction by Paolo Massobrio highlighting the places and products that struck him most from the viewpoint of taste, followed by the description of the regional products that are a reference point for Giovanna Ruo Berchera’s recipes which also include pairing whit a wine chosen from the region’s wine cellars. After that, the addresses of the producers cited are given, all taken from the Il Golosario, Paolo Massobrio’s guide to Italy’s good things and a brief glossary of cooking terms used in the book. Finally, two recipe indexes: one by dish and the other alphabetical.