Eating is a serious matter in Italy. Cooking and food are among the finest expressions of Italian culture, vividly portraying the country's history, regions and traditions. The skills of Italian cooking are handed down from one generation to the next, and its unique character has come about through centuries of testing in family kitchens.
First published in 1950, Il cucchiaio d’argento (the silver spoon) has become the most successful cookbook in Italy. Experts were commissioned to collect hundreds of traditional recipes from throughout the country, including every regional speciality.
From its first appearance, the book immediately made its mark on the world of gastronomy and has been constantly updated, adapting the recipes and techniques to our modern lifestyle without losing the principles of authentic Italian cuisine.
The Silver Spoon series celebrates this wonderful heritage, and each cookbook explains a key aspect of authentic Italian cooking with hundreds of simple and traditional recipes.