In the world I really think that there is no cuisine at all that surpasses Italian food. Yes, I know I’m bias, and you may not agree, but really I think it is the best by far. For freshness, simplicity, flavour and ease, its Italian food all the way. From a delicious Parma ham, selection of olives and breads to braised rabbit, pasta e fagiloi, spinach gnocchi, a sugo and chicken cacciatore. I could go on and on………..

So when I had the chance to interview the master and godfather of Italian food you can only imagine my excitement. I was incredibly excited to say the least, I had planned my questions and covered everything I wanted to talk about with Antonio.

Antonio has just released a personal book about his achievements and difficulties called ‘A recipe for life’, the most beautiful read. From laughs one minute to sheds of uncontrollable tears the next. Now followed by his latest book of deliciousness called ‘The Collection’. The collection from La cucina Italiano includes 300 of his favourite recipes.

IL padrino

This book is fantastic. Antonio’s 19th book release. It includes simple food, pasta, gnocchi, his famous spinach balls and so much more. If you are looking for an Italian cookery book then this will take you on the perfect journey through the regions of  beautiful Italy.

When it came to my big interview, it was just perfect and ran so well. I felt like I was talking with my Nonno over the phone about food glorious food. His knowledge is incredible and his passion is simply contagious. I slipped in the fact that I am also Italian and from Puglia!! We spoke about his book which is fabulous, regional cooking in Italy from the North to the South and his immense passion and excitement for mushrooms.

I would absolutely love more than anything to go foraging for mushrooms and fungi with Antonio. That would be a day I would never forget. The UK’s awareness is so poor hence the reason that we don’t really eat wild mushrooms in the UK. We just don’t know what they are. Are they safe, can they be eaten? We all need the knowledge behind us.

So for me this is one thing that I will be researching and learning more about over the coming season. I want to know the difference between a good and bad mushroom, colour, smell, texture, season and habitat. All such important elements.

Antonio Carluccio grazie mille e per tutti.
Carmela x

Buon appetitio x