In ” Al Dente”, William Black travels the length & breadth of Italy in order to get to the roots of Italian food. Our intrepid gastronome eats whatever gets in his way which often isn`t quite what it seems. If it`s cheese then it may be considered ripe only when it has been predigested by maggots or perhaps made solely from the milk of tired cows. A bowl of pasta might come with donkey sauce. A dish of wind dried tuna apparently
Includes:: its testicles. A lovely risotto has been made with seagull broth... William`s dedication to his task knows alarmingly few bounds. His quest for the most delicious & authentic cooking & the very finest ingredients takes him to some wonderfully familiar places as well as others far off the beaten track: he drinks great coffee in Turin, chases rabbits in Ischia & views the mattanza, the annual tuna catch, off the coast of Sardinia. One minute he`s scoffing eel brodetto, the next waxing lyrical about the joys of frog risotto. & as he eats his way to the country`s culinary heart, he unearths the fascinating story of his own family`s role in Italian history.A joy from cover to cover & 100 per cent mierda di bufala-free, ” Al Dente” is a must for anyone with an interest in Italy or its food. It will probably make you want to book a holiday & it will certainly make you laugh.