Anthony CapellaLove and Other Dangerous ChemicalsThe Empress of Ice CreamThe Various Flavours of CoffeeThe Food of LOveThe Food of LoveThe Wedding Officer
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Love and Other Dangerous Chemicals
The Empress of Ice Cream
The Various Flavours of Coffee
The Wedding Officer
The Food of Love
Synopsis
Rome
Cyrano de Bergerac
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Recipes & Message Board

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Now it all makes sense!
submitted by Kristen Caven   21/01/2016
My sister-in-law recommended I read The Food of Love before I went to Italy last February. Instead, I had to live it. I returned from a mind-blowing journey, changed by the food (and the kisses!) and aware of how much I am missing in the life of a busy urban mom. (my dinner in Trastevere: http://bit.ly/1nq3bRT)

Throughout the next few months, life brought me new flavors through dinner parties and more kisses (and more Prossecco) and new stories insisting I write them, and new friendships across the time zones. (I even invented a new recipe, but it's terrible: (http://bit.ly/1Prb67i)

I got the book for Christmas and now I finally GET why that Crema Catalana from Il Duce made me want to throw myself to abandon. You've helped me understand food, Italy, and sex in new ways. I am even thinking about my own neglected garden again. I will make all of my friends-with-good-taste read this book, and am also memorizing all the Italian phrases. (I should have listened to my sister-in-law... it's better than Fabulo!)

The Food of Love the best Cyrano-reinvention I've ever read. But you are the author, so I know YOU are actually Bruno. Therefore, I love you. Can I buy you a cappuccino? And just sit near you while you write the next thing?


one of my favourite books ever
submitted by Valentina Krstevska   08/10/2015
I haven't travel to Italy so far, and there were many meals and beverages that I didn't know about at all, or I knew just something. After this book, I felt like already have traveled to Italy, and got so better impression about the things I mentioned above.
After finishing the book (the first time :D ) I immediately made the Tiramisu cake ;) The cream was a beat too liquid, but the taste....so gorgeous.


The Food of Love
submitted by Geri Abbott   29/08/2014
I read The Food of Love quite a few years ago after I found it in a secondhand book store, and now, would you believe, I find myself daydreaming about the story lately!! Think it's about time I read it again. Loved all the food, love and passion within the story... Great stuff! Would love to read your other books too
Geri, Perth, Western Australia


April Strozier
submitted by April Strozier    23/06/2014
Your book is an emotional roller coaster. But I loved it you should make a facebook or YouTube cooking channel.


Hungry Hungarians love your book
submitted by Réka Király   31/05/2014
Hi,
My name is Réka and I'm from Hungary and for now I'm greatly obsessed with your books and writing style.
The love starts with these book. I read it thousand and thousand times again sometimes for the story, sometimes for the taste, sometimes for the recepies.
Thank you for writing it.
It makes me love cooking even more then before.


In Gratitude...
submitted by Kerri H   16/08/2013
I found this copy in Toscana while on vacation this summer in the hills near Poggibonsi. My girlfriends will love it! Like me, I expect that they'll devour every page and be hungry for more!

Anthony, you are our Bruno! Each book is a special dish prepared to satisfy us in every way!! Did I mention every way?? Haha

Thank you and looking forward to the next course!

Xoxox
Kerri
Miami Beach, Fl


Hidden Magic
submitted by Peta Wilkinson   29/03/2013
OMG.. I was just getting bored with my pet sitting work in Tonbridge Wells, when I found myself inexplicably drawn into a Charity Shop there. I found The Food of Love which caught my eye since, the day before I had booked 5 weeks in Sicily to explore Palermo and around. The UK just doesn't cut the mustard for my foodie fun!
I spent 3 glorious days in bed with a cuddly puppy, a cup of tea, hand made chocolates and totally emersed in the deeply sensuous read until my eyes felt like sandpaper.
What joy you bring as an author. I can't thank you enough for awakening something deep within me, helping to stir my appetite for all that is the Dance of Life.
Now I have discovered Anthony Capella I can look forward to hours of pleasure...


About The Food of Love
submitted by Francesca Angela Pirrera   16/02/2013
Hi, I'm Angela and I have just finished reading the Food of Love (read in 3 days, couldn't put it down!) I Loved it! I was born and brought up in Yorkshire with Italian parents and I now live on the Adriatic coast in Puglia and have visited Rome many times. So I knew exactly what you were on about when it comes to Italy, Italians and it's cuisine.
As I read the book though, I could imagine every scene and I think it would make a great film! I hope you have a way of making this a reality!
The book was a gift, but I will definitely recommend it to my sister and friend and look forward to reading more.
Best Regards,
Francesca Angela Pirrera.


submitted by Roxana Craik   11/10/2012
Just read this book and I loved every bit of it, I couldn't put it down. I've always loved my food and fell in love with Italy after visiting Sicily and Venice last year. This story brought back my passion for Italy, food and indeed love and I'm looking forward to recreating some of Brunos recipes x


Salve :)
submitted by Aleksandra Stevanovich   26/08/2012
I just can't explain how good this book is! I love Art history, and Italy so much, and the way that Italians love to eat, love their cheerfulness and liveliness ! These all... so great wrapped into one, with a ribbon on it..:) I love it.
P.S. DO you have any recommendation what should I read next?


thank you
submitted by Melinda Anderson   12/07/2012
I came upon your book at the library like a traveller stumbling upon an unsuspected garden. What a delightful story. I tend to puruse the shelves during the summer to fill in the minutes not devoted to caring for my family and creating my art. It was a great pleasure to read The Food of Love. I felt for Bruno immediately, he reminded me of Rostrand's Cyrano de Bergerac, using his cooking to open up Laura's soul. Thank you for sharing your gift with us.


fab book - food of love
submitted by NATALIE MCCULLOCH   26/01/2012
absolutely gripped from start to end - now want to visit italy even more - thankyou! its brill!


Impact!
submitted by Nicole S   04/10/2011
I've always had a passion for all things Italian, but like many passions, they get pushed aside by the annoying menialities of everyday life...and the joy I felt in cooking and coffee and other sensuous pleasures of italy became muffled. Well, your book has released them again! It is like Bruno feels when his palate returns from under the drug of Laura. So...thankyou.


in praise of
submitted by Peter saracen   23/04/2011
I searched for the talking book read by Rocco ? on cds borrowed from the library and have found this site.I love most types of tbs but your's is the only one I've thought of buying!Bruno cooking out of love for Laura but unable to tell her.And,of course,the sensuous descriptions of food were mouthwatering! Still looking for the tb....


es...preciosa.
submitted by Lauretta    04/03/2011
Es una mezcla se sentimientos sensaciones y placer por la vida, Me lo ley de una sentada. es una historia preciosa todo lo detalla tan minuciosamente que parece que lo estas sintiendo es genial lo recomiendo.


Just read Food of Love
submitted by Nancy Brock   09/01/2011
I just read THE FOOD OF LOVE. I've lived in Italy, and enjoy cooking and eating. This book was a feast. I read it in one sitting, I plan to post a recommendation on GOOD READS.


hi!
submitted by Natália B.   13/11/2010
i love this type of book! are so perfect!


Thank you
submitted by Anne Reardon-Smith   03/09/2010
I have only just discovered your books - live in Tenerife where we have an English library that is over 100 years old and still thriving - I am something of a foodie - your books are amazing


Miema
submitted by Louise Woof   09/08/2010
I loved the Penne alla Miema, but what does miema actually mean?


Absolutely loved Food of Love
submitted by Dawn Varquez-Paulk   04/08/2010
My husband actually picked this up for me from the bargain book rack and having just read Under the Tuscan Sun I was a little hesitant to read it. I am so glad I did, once I started I could not stop, I have since loaned it to both of my sisters and they loved it as well. I cant wait to read more of your books. Thank you.


Thank you
submitted by Maria Trajkovska   16/06/2010
Hi!
The first time I read your book, or should I say I swallowed it, it was a matter of hours! I could smell the dishes, the coffee, I could recall vividly the smell and taste, or just imagine if I've never tryed a specific spice. I am looking for the other two books from you, but I could swear "The food for love" is the first book after "Alice in Wonderland" to manage to take me to a new place, full of tastes, smells and colors, Bruno's kitchen.
I am sure that more stories like this could help us all really understand the art of cooking emotions into different dishes, and passing the same one unto other people through cooing.
Thank you for taking me to Wonderland when I stopped believing it ever existed.
Maria


2 days!
submitted by Clare Nelson   12/05/2010
My best friend bought me this book for my birthday. It was fitting as I was going to Rome to celebrate. Unfortunately I didn't open it before I left. Now I'm back from the most amazing long weekend in Rome. This week I decided to read my gift and WOW! I love it almost as much as I loved Rome. It has inspired me not quite to cook but to 1. Visit Rome again and 2. Eat more Italian food or like Laura, find someone to cook it for me! Ha.
This book is so well written it really captured my imagination and took me back to Rome. Plus I'm a sucker for Romance and now Italian men! I had 2 days off and couldn't put it down!


End of term treat
submitted by Jill    15/04/2010
I've read your book at the end of each semester for the last four years. It's been a great way for my brain to go on holiday after an intense term at school. This May, when I graduate, will be no exception.

Thank you for melding flavors, scents, emotions and beauty into written language.


Delight
submitted by Annika Vallgren   06/01/2010
Was just handed your delightful book as I left for the airport yesterday. Like freshly made fried zucchini flowers, I devoured it on my flight back to London. What a captivating tale. Thank you!


there are no words.
submitted by Amie Grant   30/12/2009
I was given this book a few years ago when I graduated highschool and was lost upon what I was to do next. I stayed in my bedroom for 3 days and read the whole thing.

What did I do next?

Bought a one way ticket to italy with the money I had left over.

You inspired me to start to live a life I was scared to create. It's been over 2 years now since I first made that trip. I travel back and forth between Europe and Canada - but mostly Europe. And no matter where I am, Italy keeps bringing me back to her. I have experienced Roma and Italy in all it's glory. The food, the wine, the people, the life. It's the only place that's ever felt like home and I hope to spend the rest of my life there constantly learning and consuming the lifechanging treasures of the most beautiful country in the world.

Everlasting thankyou's.


Is there a film?
submitted by Heather Boyle   04/10/2009
I am just re-reading the food of love as i read a slightly abridged version first time round. As i am reading i can't help imagining how lovely this would be as film. I'm sure I i read that the film rights had been sold. Did I imagine it?


Bellisimo! A feast of the senses
submitted by Bernie Frankin   07/09/2009
What a beautiful, delightful, sensuous - deeply satisfying book. I’ve re-read it so many times and each time it’s sheer moments of pure delight!

I’ve been intoxicated on the glorious flavours, aromas and smells of Italia, truly experiencing “La Dolce Vita”

Sydney, Australia


Your Red Pasta Sauce
submitted by Cathie Sheldon   18/07/2009
Looking for your Sunday gravy and meatballs.


ONE OF MY ALL TIME FAVOURITES
submitted by Karen Mackay   25/05/2009
i borrowed this book from the library when it was first published and loved it so much I acquired a hard back copy for myself. It will be slipped in my luggage to be re-read on holiday this year as it is one of my all time favourites.


submitted by Jemma    13/05/2009
Hi
I loved 'Food of Love' because its one of those few books that you just cant put down til you've finished. I think everyone should read this book at least once. I admit i was a bit aprehensive about reading it but i am really glad i did its brought so many different emotions out of me from laughter at Bruno's embarrassing situations to rolling my eyes at Tomasso's womanising way. Its the only book i have read so far this year that i havent been able to put down its to put simply fantastic.


Thank you, and Italian Chicken Delights
submitted by Leah Worsnop   12/04/2009
Hi

Thank you so much for this book, I have read it over and over again, and never seem to tire of it... Fabulous. Here is my little recipe...

INGREDIENTS
4 Chicken Thigh Fillets
8 slices of quality proscuitto
Fetta
Good Olive Oil
Sage Leaves
4 skewers, soaked in water

METHOD
1 - rub chicken thinh fillets in oil
2 - place them flat on a board, the side up which faced the bone
3 - lay down 2 slices of prosciutto
4 - crumble a generous amount of fetta (or your cheese of choice) over the top
5 - press the sage leaves into the cheese
6 - roll the chicken up like a scroll, then secure it with a skewer
7 - brown in a pan
8 - put into the oven covered in foil until cooked through - usually takes around 30 minutes.

Enjoy with a salad of rocket dressed with balsamic and good olive oil!!


i loved it
submitted by louisa goodman   28/03/2009
ive just finished the food of love ... wow it was intense, senual, powerful, gripping and a true romantic .. thank you for this wonderful story... the people in it were fully connectable! i love bruno, and rooted him through out the book ! the story of the food in itself was an aphrodisiac! congratulation to a fine writer!


Reading Guide for Food of Love
submitted by rebecca furness   08/02/2009
I run a reading group and we are looking forward to reading the Food of Love shortly. It would help to have a few discussion questions to consider whilst we are reading, and to respond to when we meet to talk about the book. Can anyone suggest a few questions which would help us?? Thank you


Haunted
submitted by Sian Phillips   23/01/2009
I read the Food of Love a few of years ago, a random selection from the new fiction section in the library. And ever since then it pops into my head, haunting me to read it again. But I want my own copy this time!

If I was able to get hold of a hard copy, I would be completely satisfied. If there are any in existence please let me know (I live in New Zealand.
I'm off to find the Flavours of Coffee now!


Thank you for the most satisfying book I've ever read...
submitted by Angela Dagaris   11/01/2009
Anthony,
I have just finished the your amazing story "The Food Of Love" only 4 days after starting it. I was so drawn into the full bodied and heady story that I cancelled each of my social outings with friends so that I could gorge myself on the amazing recipe of love you created. Thank you for an amazing journey...and I now impatiently wait for The various flavours of coffee to be delivered.
With Gratitude,
Fully Satisfied, Angela from Sydney, Australia.


Delicious
submitted by John Morris   08/01/2009
Imagine spending Christmas reading this fantasic book and dreaming of all that delicious food and wanting love like Bruno had..

What did i get... Turkey!

Beautiful book... Thank you Anthony

Johnny M


My Favourite Book of All Time
submitted by Emma Graham   23/12/2008
What an incredible read!
I was 17 when i read this, now 18 and can't wait to read it again.
I am fascinated with all things Italian, and this literally fed my curiosity in abundance.
The book even brought me together with my italian boyfriend, who had read the book, and was thrilled that i had read his favourite book of all time!
We love quoting the book together!
Thank you Anthony Capella! Thank you so much!


Just read it and love it alot
submitted by Jennifer Du Puy   07/12/2008
Thanks to you Anthony, through your novel, i can find again my passion for cook a nice and delicious food. I love the food of love so much. And more, i love Bruno. I like the way he think about how to express our feelin through food... Can't hardly wait to visit Italy too...

God bless


Bitter sweet memories of a meal cooked with love
submitted by Cathríona Mernagh   26/09/2008
I am not usually a reader of romantic literature, inspite of being an incurable romantic at heart. The tenderness and and love that Bruno shared for Laura in everything that he did was quite breath taking. I can't help feeling that the depth of emotion is the key ingredient in his cooking. The most wonderful meal I ever tasted was one that was filled with such love. Reading this book reassures me that this may not be as elusive as I had imagined. It gives me hope that I shall experience it again. Thanks for the trip down memory lane, it was bitter sweet.


Great book
submitted by Angela Donarelli   25/09/2008
Just finished "the food of love" and loved it.
I'm an Australian with Italian/Roman background that loves cooking for family and friends, so this book was perfect for me. Loved it and can't wait to read more of your work. Job well done and thanks. I really enjoyed it.


Delightful Read
submitted by Colette Martinet   19/09/2008
I could not put this book down – what a great read. I enjoy cooking myself and have now been inspired to recreate some of the mouth watering recipes.

I loaned the book from my local library, but now intend to buy a copy so that I can re-read it again and again.

I am looking forward to reading The Various Flavours of Coffee and Wedding Officer.


Bravo!
submitted by Yvette Zapa   26/06/2008
This is one of the best books I've read in a long time. Thank you, thank you, thank you! My father speculates that his grand father may have come from Italy. We definitely have the Italian 'fire' in our veins. Your book drew me in like a moth to the flame (so cheesy)...can't wait to get my hands on your other books. More power! Hope you can visit us in the Philippines some time. Ciao!


will leave recipes after translation
submitted by lz be   21/05/2008
have to translate, but was so inspired...


a book that changes you!
submitted by Annie    16/04/2008
I have always had a deep interest in Italy, and Rome in particular. It started when I was 13, and since reading your book two years ago, it has grown tremendously, to the point where I am finally (at the age of 19) on my way to Rome for the first time in just 24 days!

I just wanted to thank you for writing such a wonderful piece of literature - I was never a person who read anything in the romantic genre (and never have been since), but something about your book makes me feel like life is there to be lived, and lived to the fullest extent! So maybe I'll meet my Bruno in Rome... but if I don't, I will have experienced a world that I have been dreaming about for the majority of my adolescent life!

Thanks again for inspiring me to jump!
A

PS my favourite cover is the hard back red/white one with the red stained outline on the pages - it's what enticed me to buy the book in the first place. Don't change it!


MARZETTE
submitted by Giles Austin   11/03/2008
Hey Ethel, Interesting recipe, 'though I never heard it called that - but didn't you leave out the half-packet of crumbled Oreos? Or maybe it don't freeze too good like that, like the "noodles". Sadleback and I can wait indefinitely to try this one, especially cold. Wart


HUGE THANK YOU!
submitted by gene panasenko   10/02/2008
I have just finished wour wonderful book- The Wedding Officer! It took me only a couple of days to go through this exciting and fascinating story. Truly enjoyed every paragraph.
Thank you very much for creating such a wonderful experience!!!


MARZETTE
submitted by ethel hunter   11/11/2007
1 PACKET OF NOODLES
1LB MINCE
2 CHOPPED ONIONS
1 TIN OF CAMPBELLS CONDENSED TOMATO SOUP
1 TIN OF CAMPBELLS CONDENSED MUSHROOM SOUP
SHREDDED CHEESE
CHOPPED MUSHROOMS(ABOUT 5 SMALL)

BROWN MINCE,ADD CHOPPED ONIONS AND MUSHROOMS, COOK FOR A FEW MINS. ADD THE TWO TINS OF SOUP.
BOIL THE NOODLES AS IT SAYS ON THE PACKET THEN ADD TO MEAT MIXTURE. ADD THE SHREDDED CHEESE .
TURN INTO A LARGE OVENPROOF DISH COVER AND COOK IN OVEN REG 2 FOR 30 MINUTES

YOU CAN EAT HOT OR COLD

WILL FREEZE


Libro bello!
submitted by Gemma Cox   05/11/2007
Wow! I have just finished reading the book. I read it in one sitting, couldnt put it down!

Beautifully written and mouthwatering at every page.

I couldnt help but fall in love with Bruno right from the very beginning, his love of food and his knowledge of the power that food can have made me swoon!

My best friend has just moved to Rome and Im going to buy this book for her christmas present.

I cant wait to cook some of the recipes!


Terrific book
submitted by JJ C   28/09/2007
I must say, your book is absolutely amazing. I must've read it over 3 times by now, and each time, I'm always anticipating what's coming up next in the story. I never get sick of the story. And I absolutely love the recipes, I'm trying to find time soon to try them out. Such a masterpiece of a book.


Federico writes to say.....
submitted by Anthony Capella   16/09/2007
Hi Anthony. I am from Rome. My American girlfriend just read your book. She said wonderful things about your novel. She loved it, and read it non-stop while we were away one weekend. However, I felt that I had to say something about your Roman recipes.They are not truly correct.I also noticed that some of your italian quotation and expression weren't "romane",but neapolitan.
We do not use cinnamon as often as you mention in the roman cuisine.It was kind of a joke between me and my girlfriend,because I hate cinnamon,and It seems that here in America It is used everywhere.
I also didn't understand why Tommaso and Bruno,sometimes used roman and neapolitan expression.Where they from Naples or Rome?As I said I'm from Rome,but I'm able to understand neapolitan because my father is from Pozzuoli(Naples).And I can tell that a roman would never say something in neapolitan because we can barely understand each other.
My girlfriend already bought your second novel.Yesterday,we were reading the back cover,and I noticed that you were talking about Little red tomatoes called San Marzano,but you misspelled San Marzano with San Marzana...
The meaning of this letter is that,of course you are a wonderful writer,but you should be a little more careful when you talk about Italy.
These little mistakes makes italian laugh.
With simpaty and respect for your work,
Federico

Anthony Capella writes:

A few people have commented on this so I’m going to respond on this board. It’s absolutely true – some of my ‘romanesco’ slang in The Food of Love is actually Neapolitan. I feel bad about it – I try to make the books authentic. The mistake was mine, and then the Italian copy editor my publishers hired to check my Italian turned out not to know the difference – she was a Tuscan, and although she claimed to be familiar with slang I think it was all a bit too earthy for her.

So, many apologies. The mistakes have now been corrected, thanks to Anna Actis, a lovely reader from Italy who is also a professional proofreader, and any recent editions of The Food of Love have the right slang. As for mistakes in The Wedding Officer, please do write and point them out. (San Marzano, incidentally, was a printer’s error I am still trying to get the publishers to correct.)

As for the recipes, I believe them to be correct, but any suggestions, do send them in to this forum.

Incidentally, I’ve just read all these messages after having been away for a couple of months writing. Thank you all so much for your enthusiasm and support – writing can be a lonely occupation and getting this feedback is just wonderful.


The Food of Love - A Book to Love !!!
submitted by Natalie Free   15/09/2007
What a fantastic book !!! I have just finished reading it and have logged on to your website. I am counting the hours till I can get to the book shop and purchase The Wedding Officer. I have been to Italy twice and long to return. Reading your book has me more determined than ever to get there. Your book is purely beautiful !!! Thank you for such a book that I can thoroughly lose myself in and not want to put down, no matter how much mayhem my children are causing !!!


admiration
submitted by Urša Nagode   16/08/2007
Hi mr. Capella! My name is Urša. I'm from Slovenia and I'm 15. I read your book Food of love in notime. I read it after my mother recomended it to me. She got it from her sister for her birthday present. I read it in three days. I barely slept durring the night becouse I couldn't stop reading. One night my father came into my bedroom at 3 in the morning and turn my lights down. He was very angry. This book realy inspired me for Italian cooking. I think that I actually fell in love with it. so I have a very big wish. I don't know where I could buy books written by Marcella Hazan becouse I'm from Slovenia and I'm afraid that i can't buy it here. And i'm only 15 so I can't travel around the world for finding these books. I'm asking you if you would be so kind and take time for my letter and answer to me. I am aware that you probably get thousands of letters like mine is every day but I still can hope, can't I?
I will be very gratefull if you will just read my letter, but if I'll get the Italian cookbook which you are offering i just don't know what i will do. so for the end I'm asking you again if you would be so generous and send to me the informations for the place where I could buy Marcella Hazan's books.
I thank you for inspiring me for italian cooking and I wish you good writting and very succesfull career.
Farewell, Urša Nagode.

P.S. I apologize for my misspellings and I hope that you won't resent me. =)


untitled.
submitted by Impatiently Waiting For Your Book   03/08/2007
So , I was browsing my library's online catalog one day [out of summer boredom] & I'm glad that I did. I stumbled upon your debut book 'The Food of Love', and immediately, the petty synopsis the online library gave me got me hooked.

So I googled you .
Found this website.
Saved the extract to my computer.
Re-read it 5 times.
And am impatiently waiting for whoever is reading the book ,to hurry up and return it so I can start ! x]

Just reading the first few pages in the extract made me hungry.

Reading everyone elses comments on the board is exciting me for the day when I can FINALLY get around to reading your book .

I already know that I won't be able to put it down =)


A romantic story intertwined with a recipe book
submitted by Fay Crampin   07/07/2007
Wow. What a fabulous idea being able to tell an author how you feel about their book. I used to dream about being able to tell William Golding how much I loved 'Lord of the flies' but of course that was never realistic. I have just this second finished your exotic novel "The food of love” and I can honestly say that is very moving. The creativity and imagination incorporated into the book is extraordinary. Your style of writing is so unique; I have never across a book like it before. Every sentence holds so much detail; the description is sensuous and mouth watering. The exceptional pictures I was able to create in my head were phenomenal. It's as though each line has been thought about so carefully. Although the ending was written to be surprising, I in fact had a suspicion all along that Laura would fall in love with Bruno. I loved the quote...'Your nose is so long you can't fold your ID card' that made me laugh.

I am currently studying my A - levels and our coursework over the summer is to choose and novel and turn it into a play. I am definitely going to use the food of Love. I think it would work really well. A romantic story intertwined with a recipe book is how I would describe the food of love. I wouldn’t be surprised If I found a real fried egg glued to the last page!?

Kind regaurds

Fay x


recipe
submitted by Jennifer Terminesi   03/07/2007
Loved the book, location, characters and the detailed descriptions of the food. I am curious if anyone is as fascinated by the recipe for the roasted chicken stuffed with peppers and then stuffed with figs. If anyone has attempted this delectable dish could you post the recipe.


Excellent!
submitted by Lea Righi   21/06/2007
The Food Of Love is the best book I have read so far! Very colourful, full of different tastes and aromas. I borrowed it from the library and couldnt wait to go back to reading it during the day, any chance I got!
Waiting for more of your works as wonderfull as this one is! Thank you!


Balsamic Epiphany
submitted by Suzanne Thiel   20/06/2007
Hello,

I read 'The Food of Love' shortly after it came out, having found it at my local library. I was enthralled and delighted, and found myself suddenly somewhat obsessed with balsamic vinegar. The history and tradition presented in your novel intrigued me - I had no idea! - and I was inspired to find out more. I'm afraid I then became somewhat of a bore to my friends, as I expounded and lectured and informed. :-) I have since searched out, tried, and tasted many balsamics, and now have some nice ones in my collection. None bear the 'Tradizionale' seal - but someday, I hope to at least be able to try the real thing - just once - and as long as I'm dreaming, hopefully it will be in Modena, in someone's attic. A work of fiction that can entertain AND enlighten is a rare treat - thank you for not only a marvelous read but also the exposure to new culinary treasures!




A True Inspiration
submitted by Monika Misljenovic   18/06/2007
Dear Anthony,

I'm in my final year at high school in Australia and I have nearly completed my major project for Extension 2 English. I can happily say that 'The Food of Love' has been my prime inspiration. My friend gave me your book as a gift and I could NOT put it down! It was fantastic. It ispired me to cook, read, write and love others with all my heart. Your book was romantic, comedic, and highly entertaining.
I cannot wait to read your next novel!

Sincerely,
Monika :)


A Wonderful Book
submitted by Maan Teves   16/06/2007
Dear Anthony,
i found your book such an adventure to read! it has all the "ingredients" of a great read- traveling around Italy and such detailed descriptions of the sensory experience that food could possibly give and the thrill on finding out whetherTomasso and Bruno would be cought!
I hope you come up with a follow up book on your characters. After reading your book, i feel like i know them- as if we were friends!
i do teach in a culinary school and am so inspired with the way Bruno handles ingredients.
Thank you for writing such a Wonderful book!
very truly yours,
maan


an unforgettable book
submitted by Adella soemantri   30/05/2007
Dear Anthony,

I have to say that there are nothing but praises for you! The book is highly entertaining and also exciting as it has recipes combined along with the love story, and frankly i have never found that sort of book before.

I just bought your second novel 'wedding officer' and already half way through it!

Please do keep writing as your books are like honey for the sore heart :)

And adding to that, i'm also learning some Italian which is great, so that I can converse with my Italian work colleague! A brilliant way to learn a language don't you think?

thank you so much!


when in rome
submitted by kim powell   14/05/2007
What started as a book I took on our (my husband and I) trip to Rome quickly turned to a book we read outloud to each other everynight after touring Rome. We couldn't wait to get home at night and read it, exhausted as we were. We walked around Rome guessing who would be Bruno and Tommaso. Thank you for a wonderful book - we adored it and made our trip even more romantic.


the book which goes from head to toe
submitted by Jasmina Kobs   02/05/2007
Great book, thank you very much for all the enjoyment and laughter but most of all the delicious description of the food and love! : )
My boyfriend will read this book even it is in English and cook some recipes for me!

Jasmina from Hamburg/Germany


He tino ataahua (beautiful)
submitted by Christina Clarke   29/04/2007
Tena koe (greeting's to you) Anthony

He tino ataahua i tou pukapuka. Ka aroha i nga kai ka puta mai i a mahana kata, i te maaia miiharo ki te manawa hiahia ka puta mai i nga tooku koonohi ora.
ka koorero ngaawari, he tou whakamihi.
Mauri Ora!

Your book is beautiful. The Food of Love made me laugh with warmth, admire the courage to do what one's heart desires whilst bringing forth alive my own yearnings.
I say very simply, thank you.
Be well!

Christina
Wellington, New Zealand.


How Wonderfully Delicious
submitted by Dalphenia Prigmore   10/04/2007
Food Of Love was the best book I have ever read!...Just reading it I could smell the foods and my mouth would water1 I even attepted a couple times to make Italian food, but needless o say, i ended up eating out that night! Anyways..It has always been my dream to travel to Europe and see the artwork and hear the music...but I forget about all the amazing foods I am going to experience...This story was amazing! I love it...I am waiting for another book from you! Please hurry!


A delicious book
submitted by Helena Jales   19/02/2007
I´m writing from Portugal just to tell you that I loved your book, sometimes I could almost taste the things that were being cooked by Bruno.
Thank you
Helena


What a read..!
submitted by Melanie Gale   04/01/2007
Like most of the peopple who have commented here, I feel incredibly inspired by The food of love. I have just finished reading it and am dissappointed that the book's finished! I swear I've put on a few pounds whilst reading it. I am even more dtermined to go to Italy now..and discover some authentic Italian cooking.
Thankyou Anthony Capella for such a rich, delicious journey through Italy...I am going to start working on the recipes in the book asap!


The Wedding Officer and a wonderful food site to visit
submitted by Elizabeth Hunt   16/12/2006
I have only just begun reading 'The Wedding Officer' I was in Naples three years ago living with my brother who was working for NATO and sister-in-law. So many people said to me things like 'You're going to Naples? What a hole!' but I was fascinated from day one.

I actually bought the book a little while ago but I have this feeling that I don't want to rush it; it is something to be savoured. Being romantic I like the idea of the love story but I am interested in the historical context as well. As for food, ironically enough the most memorable meals were on the balcony of my brother's villa he rented on Napoli's outskirts. Of cousre very different from the story we had plentiful food although, a little sadly, my sister-in-law preferred to buy food from the American Commissariat like most forces' wives rather than exercise her good Italian language skills in the local mercado.

A wonderful magazine and food site worth visiting is New Zealand's own www.cuisine.co.nz

Ciao
Elizabeth Hunt


Grazie mille!
submitted by Diane Scalia   22/11/2006
Ciao everyone,

I am a freelance chef and writer and like many of you, The Food of Love has changed my life. Thank you, Mr. Capella, from the bottom of my humble heart. I read it the first time just before I left for 3 weeks in Italy this month...and read it two more times while I was there.

A movie of this book would be spectacular. I hope to hear more about that, and am also connected to the Italo-American community in Hollywood and am seriously considering chatting it up to them. If someone would like to contact me regarding that, absolutely do so.

I have authored and self-published my own cookbook which is about cooking with heart and soul so Bruno's feelings about food very much mirrored my own. Having had the privilege of cooking for friends with local foods while in Italy just now made me all the more passionate about the connection between food and love.

I look forward to communicating regularly with all of you and promise to send recipes in the future. Right now I am on a tear to re-create a strawberry tiramisu I ate in Rome about a week ago...when the recipe is ready, you all will be the first to know! (Wish me luck!)

Kindest and delicious regards,
Diane Scalia
California USA


Ravioli
submitted by Kathleen    17/11/2006
Hi,
I was just wondering if there was a simple recipe to make ravioli (preferably mushroom.)
Thank you
Kathleen
New Zealand


I had enjoyed The Food of Love but I loved "The Wedding Officer"
submitted by Katrina Greenaway   30/10/2006
I have been in the food industry on and off for the last twenty years - these books not only satisfy my love for food but also my apetite for reading - thank you


Wonderful book....
submitted by sridar    28/09/2006
The book was as mouth watering as the dishes. Enjoyable reading. thank you Mr Capella.


submitted by Cate Berry   04/09/2006
I first saw this book in the bargain section in Barnes and Noble. I picked it up because I liked the title and the cover of the book, so i bought it. When I read the first ten pages, I knew that I would love the book. 300 pages later, not only do I want to visit Rome, but I also want to learn how to make a lot of the food that Bruno makes. I love this book!


Grazie
submitted by André Hansen   23/07/2006
I just finished the last pages of this amazing book. Now, what I want to do the most is hurry and try some of the recipes.

But before that, I went online with the wish to order the second book by Anthony Capella...

...But instead, I found the German translation of "Food of Love", called "Amore amore". The author is names as "ANTONIA Capella!!! Now, that's a funny mistake matching the humour inside the books :-)

Well, Anthony or Antonia, I now look forward to the next books, and hopefully also a movie made from Food of Love.

Yours, André


Recipe for success
submitted by Chloe Chambers   03/06/2006
This has to be one of the most fulfilling novels i've read! I was lucky enough to read a proof copy a few months before it was on shelves and whenever anyone asked for a good read when it was released I undoubtedly quoted 'The Food of Love' - I wouldn't let the customer leave the bookstore where i work without giving a synopsis and convincing them they wouldn't be disappointed! Many came back to say they were as intoxicated by it as i was.
I have read this book at least 4 times and I savour every page. It is a very cinematic novel I think. I particularly love Bruno's Le Marche segue.. rediscovering his tastes and senses in such a nurturing sanctuary (the love scene on the hill, sheltered from heat amidst the thyme..!) I love the idea of Il Cuoco when left in Tomasso's hands too!
I appreciated all the detail in relation to pheromones/sensuality and the wonderful insights into the anthropology of food. I continue to be inspired by your book and hopefully my boyfriend and I (I must have assimilated Laura's 'only dating cooks' philosophy as im dating a cook - who, thankfully, is not an imposter! - and he truly seduces me with food!) are going to Italy next year to do what im calling the 'dolce vita code' tour.. so we can experience Italy as Capella intended! I cannot rave about this book enough. It has inspired me to study anthropology and to participate in the slow food/slow movement. Please keep writing Anthony,
Love (The Food of Love reader for life),
Chloe!
PS Is it possible to keep this website posted with updates of movie production!?


Wanting to post for a long time
submitted by Melissa Marchio   25/05/2006
Your book changed my life! I feel like I was "lead" to read this book as soon as I saw the review in People Magazine. I ordered it right away and stayed up all night to read it as soon as it arrived. I then convinced my husband that we "had" to go to Italy. It's been a year since our trip and have remembered it every day since. All because of you Mr. Capella!!!! Rome was by far my favorite place in Italy but I adored the whole trip. I was also pregnant w/ my daughter at the time of our trip and named her Siena in honor of the beautiful little town, St. Catherine, and the most amazing 10 days of my life. I really cannot thank you enough for your inspiration because it was the reason my life has been changed forever. I'm going to order your new book from the UK because I can't wait to read it. I think The Food of Love should be made into a movie- I will be the first to see it!!! Thank you again.


Love Apple crumble
submitted by Eunice Neta   28/12/2005
This is a recipe for two and although not Italian, Ive recentely tasted something very similar in North Italy - Asolo.
Peel 1 kg of apples and slice it thinly. Cook the apples with orange juice, cinamon and 60 gr of sugar (yellow is better).
When the apples are cooked, this means soft, juicy and the whole house is invaded by this smell... Put it in a plate for the hoven.
Now mix with your hands (yes, with the fingers and hands - no spoons) 180 gr of flawer, 90 of butter, 60 of sugar (yello again please) and salt. Use your fingers to create a kind of sweet sand.
Cover the apples with the sand crumble and put it in the hoven for 30 minutes.
Stop eating it if you can... The salted rough crumble with the juicy apples, plus the oranged cinnamon will take you to the cielo!
Buonapetito!


Italian scraps bread
submitted by Tim Bates   08/11/2005
A note for the pannacotta - I make mine in a similar way but I put an orange caramel in the mould first - caramelise sugar with strips of orange zest, allow to cool a little then add orange juice. Put some in the base of each mould before you add the cream mix.

Now the bread!
550gms strong bread flour
1 sachet easy blend yeast
125mls warm water
1 tbsp olive oil
1 teasp. salt
Scraps - chopped sun dried tomato, olives, huge handfuls of herbs (basil, sage, thyme, rosemary) roughly chopped, small cubes of hard cheese (Parmegianno, grana pedano etc), anchovies, cubes of salami - any combination of these works well.
Make a good bread dough and knead well. Put all the scraps onto the work surface and knead them into the dough. Shape into a large ring shape and place on a baking tray. Randomly slash the surface with a sharp knife and sprinkle with flour. Leave covered with a damp towel in a warm place until doubled in size. Heat the oven to 180c/350f/gas 4 and bake until golden on top and hollow sounding when tapped.
Delicious when served warm!
I too have a passion for food and have written my own recipe book at the request of friends!


Penne alla Miema
submitted by Paz    06/10/2005
Liza, your Penne alla Miema looks good and easy to make. I just learned that aubergine is eggplant. Aubergine is a new food word for me.

Best,
Paz


Saltimbocca
submitted by Paz    06/10/2005
I’m still trying out the recipes in the back of The Food of Love. The character Bruno described Saltimbocca as a proper Roman dish, so I was enticed to try it. The ingredients were easy to find and the instructions, simple to follow.

Basically the recipe calls for veal, prosciutto, fresh sage leaves dipped in flour, salt and pepper. The sauce is made from Marsala wine, butter, lemon, and the juices of the fried veal.

The recipe also calls for pounding the veal with a rolling pin to thin it out. If you have a lot of aggression to release, pounding your veal is a good way to get that hostility out. ;-) However, I later found that I could buy thinly sliced veal, so that I don’t have to pummel the veal.

I also found out later that you could fry another half-dozen sage leaves in hot oil until they go transparent. Soak the excess oil from the leaves with paper towel and then sprinkle salt on the sage. Garnish the meat with the crispy fried sage or serve it as a side dish.

I’ve made this Saltimbocca several times now. Has anyone made this dish from the book?

Happy cooking,
Paz



Passione e creatività
submitted by Michele Sanderson   03/10/2005
Great Book. I truly enjoyed reading your story. Thank you for writing such an entertaining book.

I have hundreds if not thousands of different recipes, and also I know many recipes for hor d'oeuvres, if you are interested:)

I would be happy to share these recipe secrets with you.

I have already shared many secrets recipes with the two cooks at the Etrusca Restaurant here in Fiesole, Italy.

Is there a regular mailing address where I can send you the recipes you are interested in most. Thank you.

Sincerely,

Michele Sanderson


Penne alla Miema
submitted by Liza Parlato Trigona    27/09/2005
Ingredients
1 aubergine -cubed
2 zucchini marrows- sliced
200g bacon
6 sundried tomatoes
1 onion
4 cloves garlic
Oregano
Basil
Thyme
Olive Oil
Salt and Pepper
table spoon pine nuts
Parmesan gratings

Method
heat some olive oil in a pan. Fry onion , garlic and bacon. add aubergine and marrows and fry till golden. add sundried tomatoes,oregano, thyme, salt and pepper to taste and allow to simmer. Add fresh roughly cut basil leaves and pine nuts. serve on freshly boiled al dente penne. shavings of parmesan cheese finish it off to perfection!


Coda alla Vaccinara (Oxtail soup)
submitted by Paz    14/09/2005
I love oxtail and there’s a good recipe in the back of the book. Has anyone tried it? I’d never made it before and decided to give it a try.

I didn’t have any problems as a first-time cook. I found the ingredients without any problems and the cooking process fairly easy.

The recipe calls for ox or pork cheek, but I didn’t bother looking for it. I did use bacon, which added much to the taste, I think.

Contrary to what the instructions call for, I now leave out the nutmeg, cinnamon, bitter cocoa powder, and raisins. The first time I made the soup, I included them but didn’t care for the sweet taste that it gave the soup. I had to add water to the soup to dilute the taste.

This oxtail soup makes a satisfying meal and I look forward to making it more often when the weather becomes cold.

What do you all think? Would you try this recipe?

Paz


Peaches in Red Wine
submitted by Paz    08/09/2005
Hi Paul,

I'm sorry to read that the peaches in red wine didn't turn out well for you. Hmmm... I wonder what went wrong. I don't think it would have been the wine. Sounds like you had a good wine.

I used about a tablespoon of sugar for each dish of peaches. Maybe a little less. I more or less eyeballed it.

Did you keep the peaches in the refridgerator long enough?

Perhaps, the quality of the fresh peaches that you used weren't that good. Just recently, I bought some fresh peaches (paid a lot of money for them) to make another peach dessert recipe -- pesche ripiene al forno. I took a bite of one of the peaches and although it looked nice, big, and delicious on the outside, it taste horrible! It had the mixed taste of cardboard and I-don't-know-what. Disappointing. If I'd made my dessert with those particular peaches, I would have been more than disappointed.

Give the dessert a second try when you get a chance. I suggest you play around and see what works for you -- the fresh peaches (canned/bottled work for me) or perhaps it's the amount of sugar, as you mentioned before.

It really is a delicious dessert, easy to make. I've made it several times this summer and everyone in my household likes it. Good luck!

Best,
Paz


Peaches in Red wine
submitted by Paul Knight   07/09/2005
Paz, I tried the Oeaches in Red Wine last night - and have to say I was a tad disappointed. Admittedly the wine was not Italian but French Syrah, but a good one. How much sugar do you use?

Glad you liked the idea of the Panna Cotta, it's quite easy to make and is rated as one of the best deserts amongst my friends.


Peaches in Red Wine from The Food of Love
submitted by Paz    05/09/2005
The panna cotta with mango recipe posted above sounds good. I love mango (and strawberries, too!)!

I also LOVE the peaches in red wine recipe listed in The Food of Love. I love that the ingredients are simple -- peaches, red wine and sugar! That's all. Even I oould not mess it up. I put it together without any problem.

The recipe calls for fresh peaches, but I've found that I can get away with using canned or bottled peaches, too. That works for me. ;-)))

It's a good dessert to eat, especially on a very hot day. It's sweet and cool....

Has anyone tried this dessert? What do you think about it?

Paz


Panna Cotta
submitted by Paul Knight   03/09/2005
This is the dolce that does it for me & my wife!

You need:
A vanilla pod
15 fl oz double cream
5 fl oz full cream milk
4 ozs sugar
a glug of dark rum
2 and a bit sheets of gelatine
Split the vanilla pod and scrape out the seeeds

Put the seeds, pod and cream in a saucepan and heat the cream until it's just about to stsart simmering.

Put a lid on the pan and leave it off the heat for 20 minutes to let the vanilla flavour the cream

Soak the gelatine in COLD water - I use two and a third sheets because that give me that wonderful state between set and yet quite soft.

Warm the milk and disolve the sugar in it

Squeeze the gelatine of excess water and stir it into the sweetened milk

Add the flavoured cream to the milk

Add a slug of rum (not too much or it overpowers the balance of flavours - about a tablespoonful may be enough)

Strain through a sieve to get rid of the pod and any other debris (there shouldn't be any but you are aiming for sublime silkiness when it's set)

Pour into individual ramekins (about 6 of them)

Cover with foil or cling film

Refrigirate for five or six hours at least - over night is good

Turn out onto a plate and enjoy - add a little really ripe mango, or some strawberries if you want to add another flavour and make the plate look pretty



Tiramisu recipe in The Food of Love
submitted by Paz    01/09/2005
Hi Everyone,

I am curious to know if anyone has tried to make the recipes in the back of “The Food of Love.”

I normally don’t cook, but after reading the book, I was inspired to try some of them. First, I tried the tiramisu recipe. I was very excited that it came out very well.

Before I made the tiramisu, I had to find out about some of the ingredients – mascarpone cheese and marsala – which I had no prior knowledge about.

I also had to figure out how to prepare the ingredients – like “folding” the egg whites into the mascarpone mixture. I had no idea what “folding” meant. I later found out what it means.

The whole process was very educational for me, and best of all, my tiramisu came out delicious.

Paz


Canoli
submitted by MG CLERENS   04/08/2005
Instead of giving a recipe,I'm asking for one. I'm looking for a good traditional and foolproof recipe for canoli, the sicilian dessert. I'd love to surprise my very good friend by making her favourite dessert. Can you help me with this ?

Otherwise I just want to tell you, as many before me, that I so enjoyed the book. I adore food, italian cuisine and Italy, and speak italian, and I aboslutely loved the combination of all in one book. I read in in a day and it left me ravenous for a great italian meal. I'm very sorry the book hasn't been translated in dutch because not all of my friends are capable of reading the english version, unfortunately for them. I would put it on a billboard and make it compulsory reading for all people who enjoy life, lions and sheep amiss.
Thank you for these pure moments of enjoyment and hapiness.

Yours sincerely,

Marie-gabriëlle
Belgium


Zabaglione
submitted by Catherine Thorne   01/08/2005
I served this with fresh papaya but just as nice straight from the pan with a spoon!
Serves 6
3 Egg Yolks
100g Caster Sugar
125ml Marsala
1. Whip the egg yolks with sugar in a large stainless steel bowl until slightly thickened.
2. Beat in the Marsala.
3. Place the bowl over a pan of simmering water.
4. Continue to whisk over the low heat until the mixture is thick and fluffy.
5. Remove from the heat and serve.



Aubergine Parmigiani
submitted by Martin Rai   08/07/2005
AUBERGINES PARMIGIANI
(Serves 6)

1kg (2lb) aubergines
Salt and pepper (freshly ground)
1 medium onion
6 tbsp olive oil
1kg (2lb) ripe tomatoes
2 sprigs basil
100g (4oz) cheddar cheese
25g (1oz) parmesan cheese

1. Cut off the aubergine stems and cut across into thin slices. Layer them in a colander sprinkling each layer with a little salt. Put a small plate on top and weigh it. Leave for 10 minutes.

2 Peel and chop onion. Heat 2 tbsp oil in a frynig pan and fry the onion for 5 minutes.

3. Peel the tomatoes by dropping into boiling water until the skins split. Chop the skinned tomatoes and add to the onions with the basil and a good pinch of salt.

4. Simmer the mixture for 20 minutes until it is thick and season well with pepper.

5. Rinse the aubergine slices and dry them on kitchen towel. Brush with oil and par cook under grill.

6. Put a layer of aubergines into the bottom of a large ovenproof dish and spoon on some of the tomato sauce. Sprinkle with a little grated cheddar cheese. Continue layering in this way finishing with the tomato sauce.

7. Sprinkle the top with grated parnmesan cheese and bake in a moderately hot oven (400F/Cas mark 6) for about 30 minutes until golden.


Tiramisu
submitted by teresa roccia   08/07/2005
2 tubs marscopne cheese
1pk ratifias
amaretto liqueur (to taste)
1 pint double cream (whippede until forming soft peaks)
1 demi tasse strong espresso coffee

soak ratifia biscuits in coffee, sprinkle with the liqueur (as much as you like)
beat cheese until smooth , fold in double cream
pile onto biscuit mix
dust with cocoa

Serve with chocolate sauce

1/2 pint double cream and 500mg bar of dark belgan chocolate (melted together in a double boiler)


Parmigiano Torte
submitted by Patricia thurgood   19/05/2005
A wondrous recipe from Melbourne's very own Stephanie Alexander. I have been searching for a parmegiano torte recipe for 3 years, ever since a "food of love" (the food bit, I was already with the love-of-my-life) experience in Siena in 2002. It appeared miraculously in a newspaper promoting Stephanie's new cookbook. I cook this regularly and have lots of Laura reactions to it. We have some builders renovating our home at the moment and I have left them with a torte just out of the oven - a smile on my face at the thought of what this may do to their work this afo!

90g butter, melted and cooled
125g self-raising organic flour
1/2 (half) tsp baking powder
1/2 (half) salt (sea salt best)
1/3 (third) cup semolina (coarse, not flour fine version)
60g freshly grated parmigiano reggiano
freshly ground black pepper
3 eggs, separated
3/4 (three quarters) cup milk

Preheat oven to 190 degrees C. Brush little of the melted butter over the sides and base of a 20cm x 5cm cake tin (I use bread tin) and line base with baking paper. Sift flour with baking powder and salt. Mix in semolina and parmigiano, then add pepper to taste. Lightly whisk egg yolks. Make well in centre of dry ingedients and pour in yolks, milk and remaining butter. Whisk egg yolks to soft peaks and fold into mixture. Tip batter into prepared tin. Bake 30 - 35 minutes, until firm and brown on top. Cool for a few minutes, then turn out onto wire rack. Serve warm or toasted.


Fish in salt
submitted by Adinda Hozee   12/02/2005
This must be the easiest recipe of all times, and you can really impress people with it, as it tastes delicious!
Preheat oven at 240°C, take 500 gr of coarse see salt and put in an ovenproof dish, sprinkle with some water.
For 2, take 2 trouts (gutted), fill them with sage leaves. Put the fish in the dish and cover with another 500 gr of coarse sea salt. Again sprinkle some water. Put in the oven for 25 min.
Serve in the ovenproof dish and break of the salt shell at the table. Is nice to be served with baby potatoes, cooked in the skin, and some green vegetable, e.g. spinach, stir fried in garlic.


Insalata Caprese
submitted by Colleen Smith   07/02/2005
I'm sure most of you know this recipe; it's incredibly simple, and one of my favorites when I was in Italy a few years ago.

Luscious ripe red tomatoes, thinly sliced
Fresh basil leaves
Fresh Mozzarella, thinly sliced (buffalo is best)
Your favorite olive oil

Assemble by alternating tomato, basil, and mozzarella.
Then drizzle olive oil to your taste.

Also delectable in panini, or, if you are feeling adventurous, with a few drops of balsamic vinegar


Lemon & Sage Ricotta Cannelloni
submitted by Louise Ngaei   01/10/2004
Combine 2 cup soft ricotta with the zest of 1 lemon and 1/4cup lemon juice. Add pepper & ground nutmeg to taste. Add 1/2 cup finely chopped spinach and a handful of finely chopped fresh sage. (Sorry, I'm not good with exact measurements!)

Fill canneloni tubes with ricotta mixture and lay flat in a single layer in a baking tin. (Tin is preferable to glass).

Cover cannelloni generously with fresh tomato sauce (cook in a fry-pan 8 fresh chopped tomatoes with 1/4 cup olive oil, brown sugar to taste, 3 tbs balsamic vinegar, pepper and salt to taste and a handful of freshly chopped sage).

Cover with a layer of Bechamel sauce (using blue cheese for the sauce adds a stronger flavour) and a sprinkling of grated cheese (your choice) and bake at 175 degrees until a knife can slip easily through the cannelloni.


Pappardelle with chestnut s and dolcellate
submitted by Richard Symes   28/06/2004
I got this from a pasta packet - but it's delicious and so unbelievably simple.

Fry 250 g chopped chestnut s and some crushed garlic for a few minutes to soften. Add 100ml white wine: simmer for a few minutes. Add 150g dolcelatte, cubed, and reduce the heat while it softens/melts. Stir in some orgeano and pour over the pasta - it really is that easy!

& congratulations Mr Capella on a wonderful book. I loved it.


Sheep and Lions
submitted by Peggy Trz-Eliot    21/06/2004
Caro Anthony,
I have carefully read your book, and have come to the
conclusion that you have many many days to live as a
literary lion, and very few to live as a sheep. The
use of Italian phrases was brilliantly interwoven into
the text; perfectly seasoned as it were.... Nice
pacing between food related passages and the
narrative. (Although I am a foodie; I can't stand it
when authors go overboard and forget the story.) The
depictions of Rome and all things Roman exactly as I
remembered it from my joyous three week vacation there
a few years back. In short, you have cooked-up the perfect read. I thank you so much for writing, and I wish you unbridled success.
Sheepishly, Peggy





Lunch time Bruschetta
submitted by Angie Creagh Brown   12/06/2004
A simple, but delicious way of making bruschetta into a filling and aromatic lunch, when you don't want to eat too much, but just enough.

Many years ago we first had this in Marina di Massa, Tuscany, and it was a great success, particularly with children.

Ingredients:
Adjust amounts according to the number eating

Ciabatta or good italian bread.
Good olive oil
Garlic
The best red, firm, ripe tomatoes you can find, sliced.
Mozzarella - buffalo for preference, sliced thinly.
Fresh basil
Parma ham


Pre-heat oven to about 160c in a fan oven.

Cut the bread into good thick slices, if using ciabatta, cut in half both lengthwise and across.

Toast well on both sides, but don't let it burn!

Rub one side with cut garlic and sprinkle with olive oil.

Lay the sliced tomato onto the toast, covering as much as possible, so that it won't burn in the oven, sprinkle with torn basil, and cover with the mozzarella.

Place into the oven until the cheese is melted and just turning a little golden on the top.

Remove and lay the parma ham on top, (you can put as much as you like - it depends how greedy you are) and serve immediately.

Enjoy.


Lunch time Bruschetta
submitted by Angie Creagh Brown   12/06/2004
A simple, but delicious way of making bruschetta into a filling and aromatic lunch, when you don't want to eat too much, but just enough.

Many years ago we first had this in Marina di Massa, Tuscany, and it was a great success, particularly with children.


Affogato
submitted by John Simmons   01/06/2004
The Food of Love is a wonderful book that brought back many delightful memories of Italian meals. In particular I remember long, lazy meals in the hot sun that were always rounded off with "Affogato" - a scoop of vanilla ice cream served in a cup, with a shot of grappa poured over it and then 'drowned' with the addition of a shot of hot espresso. Simple and delicious....


Baked Pears - Pere al forno
submitted by Jane Griffiths    19/05/2004
4 large firm pears
180g (6oz) caster sugar
180ml (6fl oz) or more dry red wine
1 stick cinnamon
A few drops of vanilla essence
120ml (4fl oz) water

Put all the ingredients into a large ovenproof dish and bake for 2 hours at 150°C (300°F, gas mark 2). Serve hot or cold.


Walnut sauce - Salsa di noci
submitted by Gino Farelli   19/05/2004
By tradition the nuts are picked at dawn on June 24th, on the rugiada di San Giovanni, a feast commemorating witches.

Toast 300g (10oz) shelled fresh (sometimes called 'green') walnuts in a dry frying pan. Remove to cool. Put in a blender with a clove of garlic and parsley or basil to taste. In one version of this sauce you add a couple of slices of Italian bread, with the crusts removed, that have been previously soaked in 300ml (half a pint) milk, and 50g (2oz) freshly grated parmesan. This sauce has a wonderful autumnal taste. You can add cream and, if you're adventurous, the chopped leaves from the top of a bunch of celery just before serving.


Mascarpone cheese with coffee - Mascarpone al caffè
submitted by anonymous    19/05/2004
Grind about two tablespoons of espresso coffee beans and stir into 250g (8oz) mascarpone cheese. Add four tablespoons rum or coffee liqueur. Serve chilled in ramekins.


Grilled wild berries - Frutti di bosco gratinati
submitted by Eva Brescon    19/05/2004
Fill an ovenproof dish with wild berries such as fragole (strawberries), lamponi (raspberries) and more (blackberries). Spoon over some mascarpone and a little sugar and grill for ten minutes.


Bolognese sauce - Ragù di carne alla bolognese
submitted by Mary Meerson   19/05/2004
No one in Bologna calls this sauce 'bolognese' - to them it's simply ragù.

Serves 6
50g (20z) butter
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
Plenty of oregano or possibly thyme, chopped
125g (4oz) pancetta or chopped bacon
350g (12oz) minced beef or pork
300 ml (1/2 pint) stock
300ml (1/2 pint) dry red wine
6 tablespoons tomato paste
1 tin chopped tomatoes
A few drops of Tobasco
150 ml (5fl oz) double cream

Heat the butter and oil, add the vegetables and cook until soft. Add the meat and fry until the mince changes colour. Add little of the wine and let it simmer off. Gradually add the rest of the ingredients except the cream.

Traditionally this sauce was cooked 'from dawn to dusk', but 2 hours is plenty. Add cream just before serving with tagliatelle, pappardelle or tortellini.


Easy chocolate dessert - Torta di cioccolato
submitted by Elouise Richardson   19/05/2004
Beat 420ml (3/4 pint) double cream until good and stiff, then beat in 250g (8oz) Amadei chocolate which has been melted and then allowed to cool. Chill and serve with tozzetti biscuits.


Roast lamb - abbachio arrogosto
submitted by Jonny Harris   19/05/2004
This is a traditional way of roasting a kid - a baby goat - but it works just as well for lamb.

2 sprigs rosemary
3 cloves garlic
75g pancetta or chopped bacon
2 kilo leg of lamb
1 large onion
125 ml olive oil
375 ml dry white wine

Preheat the oven to 230° (450°, gas mark 8). Blend the chopped rosemary leaves, pancetta and garlic in a food processor. Season with salt and pepper. Make a number of incision in the lamb and coat the surface with the rosemary paste, pushing into the incisions.

Cut the onion into three or four thick slices and rest the lamb on top in a roasting dish so that the meat is held clear of the metal. Pour the olive oil over the lamb and raost for 15 minutes. Reduce the temperature to 180° (350°F, gas mark 4) and pour in most of the wine. Roast for 1 hour fifteen minutes, basting occasionally.

Remove the onion and any excess fat. Pour in the rest of the wine and cook over a high heat until thickened. Pour over the lamb to serve.


Basil sauce - Pesto
submitted by Edward King   19/05/2004
This sauce of basil, pine nuts and parmesan originally comes from Liguria, but it is popular all over Italy. You can buy fresh pesto in supermarkets now, though making your own takes only a short while: whatever you do, avoid buying pesto in glass jars. It will have been pasteurised and may even be made with dried basil. And make sure your pine nuts are very fresh: old pine nuts acquire a musty taste which some people barely notice and others find completely loathsome.

Put 2 cloves of garlic, a little salt, 50g (2 oz) of pine nuts, 4 tablespoons of parmesan and about 50g of basil leaves into a blender. Pour over 150 ml (5fl oz) good, light olive oil. Whisk. If keeping in the fridge, decant into a jar: if using immediately, add cream to taste.

Serve with tagliatelle, tomato soup, minestrone (stir in just before serving) or use to coat meat or fish before baking. For example, a salmon fillet coated with pesto and baked for fifteen minutes in a hot oven makes a fantastic light supper, served with buttered boiled potatoes and perhaps a baked tomato. Lamb chops can also be smeared with pesto before grilling. A great dish when tomatoes are in season is baked tomatoes covered in olive oil and pesto, cooked for about fifteen minutes and served with bread to mop up the juices. You could add some cream before serving.


Raw beef salad
submitted by Olivia Lusardo   07/05/2004
This famous primo was invented at the Hotel Cipriani in Venice. It originally had no specific name - when a waiter was asked by a fastidious diner what she was being served, he did not want to say 'raw meat' so searched around for something else to call it. His eye alighted on a poster for the painter Carpaccio, who was then exhibiting nearby, and so the name Carpaccio was born.

Slice some very good raw beef as finely as possible and marinade in a mixture of extra virgin olive oil and plenty of lemon juice, beaten together with a fork or whisk, for about two hours in the refrigerator in a covered dish. Serve with slices of parmesan or truffle, or both.

You could add 2 cloves of garlic to the marinade, and serve with pickled cucumber or capers. Alternatively, add a couple of chopped, crushed anchovies or some finely sliced raw porcini.


Chicken livers on toast
submitted by Jennifer Gray    07/05/2004
Crostini di fegatini
A popular antipasto in Tuscany.

Fry 250g (8oz) chicken livers in oil and a couple of crushed garlic cloves until they are just brown on the outside - about four minutes. Add 4 tablespoons vin santo or marsala, half a dozen anchovy fillets, a pickled cucumber or pickled capers, and transfer to a food processor to blend. Spread on toast.

 

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