In Italy, entertaining and good food go together. Providing friends and family with delicious meals, from simple suppers to elaborate feasts is an Italian tradition. In this book the author recreates the flavours and atmosphere of the Italian kitchen. The recipes range from family dinners centred around pot-roast pheasant with grilled polenta or red mullet with rosemary, to lavish buffets, and menus for special occasions whether it be oysters and passion fruit fool on St Valentine's Day or bresaola dressed with truffle flavoured olive oil on New Year's Eve. In addition, there are meals built around a particular theme, perhasps using a specific ingredient. Regional dishes are central to Italian cookery and included in this book are typical Tuscan lunches or Sicilian dinners. Other books by this author include Portrait of Pasta and Gastronomy of Italy .