意大利新式烹饪大师将对典型意大利风味的天生第六感与现代方法相结合，定义了一种令人激动的新美食。本书的食谱就来自这些大师的厨房和餐厅。

本书涵盖了32位厨师和餐馆老板，他们正在重新诠释意大利餐饮的 "最伟大的作品"：从小餐馆到高级餐厅，从开胃菜到披萨店。劳拉•拉扎罗尼带领读者们进行了一场从北到南的了解这种新的意大利美食的视觉之旅，在全国各地的餐馆、旅馆、农场和限时餐馆停留，通过故事和食谱展示了构成这一运动的多种方法、影响和原材料，为该国的美食复兴铺平了道路。

Recipes from the kitchens and restaurants of Italy's new culinary masters, who combine an innate sixth sense for quintessentially Italian flavor with a contemporary approach, defining an exciting new gastronomy.

This book covers thirty-

two chefs and restaurateurs who are reinterpreting the "greatest hits" of Italian dining: from trattorias to fine dining, from aperitivo to pizzerias. Laura Lazzaroni takes her readers on a visual north-to-

south tour of this new cucina italiana, stopping at restaurants, inns, farms, and pop-ups all across the country, showing in stories and recipes the multitude of approaches, influences, and ingredients that compose this movement, which is paving the way for the country's gastronomic rebirth.