In this companion to his first, best-selling cookbook, the beloved Southern chef / Frank Stitt travels to Italy and brings the best of Mediterranean cuisine back home. And leave it to Stitt to make Italian cuisine his own combining the flavours of Italy with ingredient from close to home.This appealing new cookbook includes the best of the Southern-influenced Italian recipes he has served at his Birmingham, Alabama, restaurant Bottega Restaurant and Cafe, for the last two decades - Tomato Chutney and Roasted Sweet Pepper Pizza, Lamb Shanks with Sweet Peas and Mint, and fabulous desserts including Zabaglione Meringue cake. Accompanied by sweet recollections of his journeys to Italy, this inspiring and accessible cookbook proves once again why the novelist Pat Conroy calls Stitt 'the best chef in America'.
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