- Antonio Carluccio's Simple Cooking
- Southern Italian Feast DVD
- Italia
- Complete Mushroom Book
- An Invitation to Italian Cooking
- Antonio Carluccio Goes Wild
- Antonio Carluccio's Vegetables
- Antonio Carluccio's Southern Italian Feast
- Complete Italian Food
- Antonio Carluccio's Italian Feast
- Passion for Pasta
- A Passion for Mushrooms
Carluccio's Complete Italian Food
Written by one of the greatest authorities on the subject, containing over 200 recipes and illustrated by over 300 colour photographs, Carluccio's Complete Italian Food is the definitive book for every lover of Italian food to refer to and enjoy time and again.
Author - Antonio Carluccio, Priscilla Carluccio
Sample recipes from this book
Salsa Verde
Green Sauce
There are several versions of this Piedmontese sauce, which is derived from bagnet verd. It accompanies many different dishes, including batsoa and bollito misto. Chopped chilli is sometimes added.
Caponata
Sicilian Vegetable Stew
This is a typical Sicilian dish based on vegetables, above all on aubergines. The vegetables are fried and then simmered in a sweet-and-sour sauce. The origins of the word caponata are unclear, although some say it is Catalan. It could derive from the Latin caupona, meaning osteria (bar), where you would always find a caponata ready to eat. Whatever its origin, this dish, served cold as an antipasto, is now popular all over Italy. It can be eaten warm as an accompaniment to meat and poultry or used as a pasta sauce.