The Silver Spoon is the classic volume of Italian cuisine and a leading authority in Italy. It is the one cookery book every Italian passes on to their children, teaching them the skills of their parents and grandparents, and allowing them to understand the true nature of Italian cooking.


1950


Eating is a serious matter in Italy. Cooking and food are among the finest expressions of Italian culture, vividly portraying the country’s history and traditions. Like all other arts, cooking is based on measures and proportions, on the balance and fusion of different elements.


1959


The skills of Italian cooking are handed down from one generation to the next; its perfection has been achieved through centuries of testing in family kitchens. The Silver Spoon is the result of a labor of love, with only the very best recipes from Italian families and cooks within its covers.


1972


First published in 1950 by Domus, the Italian design and architectural magazine, 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.


1986


From its first appearance, the book immediately made its mark on the world of gastronomy, and from that point onwards it has never been out of print. Il cucchiaio d’argento has been constantly updated, adapting the recipes and techniques to our modern lifestyle without losing the principles of authentic Italian cuisine.


1997


The result is an extraordinary cookbook containing over 2,000 recipes. Considered to be essential in every household, it is still one of the most popular wedding presents today.


2005


Translated for the first time into English, The Silver Spoon can transform every English-speaking reader into an experienced Italian cook, teaching them the thousand of secrets of how to cook a truly authentic Italian meal.


2011


Revised and updated, this edition features new introductory material covering such topics as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set an Italian table and 400 newly commissioned photographs.

WHAT THE CHEFS SAY

Giorgio Locatelli:
‘Throughout the years, I have seen chefs in many different kitchens refer to all types of cookery books. But Il cucchiaio d’argento is the only book that made it to my Mum’s kitchen. Most Italians consider this book their ‘Bible’ on home  cookery’.

Angela Hartnett:
‘The Silver Spoon was the first Italian cookery book I ever bought. It is an excellent reference for classical Italian recipes and I’m delighted that at last it is being translated into English.’

Gordon Ramsay:
‘The Silver Spoon is an amazing encyclopedia of Italian food – comprehensive and inspiring.’

Stefano de Pieri:
‘The Silver Spoon is an Italian classic that you can never get enough of, it represents the soul of Italian cookery.’

Stefano Manfredi:
‘Every cook who loves Italian food should have Il cucchiaio d’argento in their library. Not only is it indispensable as a recipe reference, but also as a source of inspiration.’

Gennaro Contaldo:
‘It’s my kitchen bible – I’ve had a copy for as long as I can remember’.

THE SILVER SPOON SERIES

Sicily
The Silver Spoon
Fish
Vegetables from an Italian Garden
Tuscany
Recipes from an Italian Summer
The Silver Spoon for Children
The Silver Spoon: Pasta