Edizione lingua inglese

This cookbook with my first collection of recipes will take us on a tour around half of this beautiful Mediterranean  peninsula.

You’ll learn about and enjoy the results of thousands of years of culinary exchange and invention turned into easy to make recipes, most of them far from Italian food stereotypes.

ISBN: 978-88-8341-853-2 Categoria:

Eleonora Uccella

My name is Eleonora Uccella. I’m Italian and I run a cookery school at my little B&B “LA CUCINA” on the hills of Florence, close to the organic olive oil farm of my family. I’m a professional chef and I’ve been cooking, teaching, designing menus and creating new recipes for most of my professional life, both around the world and on national TV with a daily cooking show. My Italian “Mamma” made fresh tomato sauce, which was the medicine for any of my sad moments in childhood, and I’m the granddaughter of “Nonna” Rosalia, who was a great pastry chef. So it was easy for me to become a professional chef and turn a pure passion into an amazing job. In the past 17 years, I’ve cooked for restaurants, small private events and large celebrations, and I’ve designed menus for movie makers, famous artists, magnates of industry and finance and Ambassadors in Washington D.C. I’ve shared my taste for flavours with thousands of people in Italy and around the world, cooking in professional restaurant kitchens, or stunning Villas or while sailing on a yacht. Being able to take care of my guests, family and friends and seeing people have a great time eating what I’ve prepared makes my heart smile. Of course, I have my own personal style of putting flavours together, but all the recipes that I create have strong roots in my inherited background, full of many Italian traditional dishes and shared meals.


A cookbook with more than 100 recipes for beginners and advanced cooks. I wrote all of these traditional recipes adjusted according to my personal preferences and style of cooking. All the recipes are great on regular or AGA stoves and I have baked, grilled, boiled and fried using my own 4 oven AGA (you can find additional cooking instructions for AGA stoves an the end of the book). I took all of the pictures of the food I prepared exactly as described. This is the first of two volumes that will accompany you in a gastronomic tour through Italy from north to south. A huge variety of flavours to bring to the table in unconventional and amazing Italian dishes made with my modern touch, accompanied by my favourite Italian regional music and paired with local quality wines. Would you like to join us in our kitchen in Tuscany? Scan the QR Code to meet me and Archref in our home while shooting! Or follow us on our YouTube Channel: Eleonora Uccella – Cooking with Art.

Informazioni aggiuntive

Peso 1.550 kg
Dimensioni 24.5 × 22 × 3 cm
Via Papa Giovanni XXIII, 54 0587 483270 marketing@bandecchievivaldi.com