Big Mamma Cucina Popolare: Contemporary Italian Recipes

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The famed Italian group burst onto the London food scene to critical acclaim earlier this year with the opening of Gloria, the 70’s Capri-style trattoria in the heart of Shoreditch. Big Mamma Cucina Popolare puts a clever contemporary spin on tradition featuring more than 120 delicious, easy-to-prepare, imaginative recipes. Created in collaboration with one of the most exciting and successful Italian restaurant groups in the world, the dishes in this vibrant and accessible book include true classics such as Risotto alla Milanese and Tiramisù, while others reflect the most creative Italian food today, with such intriguingly named dishes as Burrata Flower Power and Double Choco Love. If you want a cookbook that reflects the perfect environment in which to dine with friends and family - in a stimulating and deliciously Italian atmosphere - this is it! It’s generosity of flavours, its reverence for the finest local ingredients and its rowdy, all around the table shouting vibe (sorry) are still some of the best things you can sit down to.

The Piedmont region was inspiration for the plin (a type of ravioli stuffed with ragout and sage, see the recipe for the Plin Piemontesi, page 150), for its incredible hazelnuts, its deserts, and its Bonet, an extraordinarily delicious traditional chocolate flan (see the recipe for the Bonet Piemontese, page 310). Italy is full of gems, and offers an infinite field of possibilities, from its region specialties to sheer variety of its products.If you're yet to hit up cult London eateries Gloria and Circolo Popolare, Big Mamma, the group behind the buzz, are bringing their twist on Italian cooking straight to your kitchen with a cookbook.

No giant pepper mills in sight in their restaurants, just classic recipes tweaked and, as the kids say,’kicked up a notch’ or’taken to the next level’. Since the publisher's founding in Vienna in 1923, Phaidon has sold more than 42 million books worldwide. Transfer the pasta to the plates, top with the mushrooms and garnish with some chopped marjoram leaves. Instagram giant Big Mamma is a mini-chain of flamboyant Italian restaurants brought over from France (contradiction? Big Mamma includes 130 recipes inspired by its chefs who contributed dishes [with] silly names that reinforce the company motto to embrace food - and life - joyfully.

Big Mamma plans to fill the world with the tastes and aromas of Italy, one restaurant and one cookbook at a time. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. This little corner of Italy hosted an explosive menu, mixing old Italian classics with ingredients sourced direct from small producers in Italy, plus a few fun twists from Head Chef Filippo La Gattuta.

It was a simple enough recipe to follow, though the balls would have benefited from a little seasoning in the breadcrumb mix – or an accompanying recipe for a dip, for that matter. Zuppa di pomodoro; pizz’n’roll (rolled pizza with fontina cheese); melanzane in carrozza (aubergine fritters with provolone cheese and tomato confit); carpaccio Sorrentino (beef carpaccio with courgettes and almonds); pasta e ceci con gamberi (pasta with chickpeas and prawns); big lasagna; the incredible lemon pie. The opening of Libertino, a totally crazy trattoria on rue de Paradis in Paris, on two floors, with an entrance that goes straight into the kitchen.The majority of pages are undamaged with some creasing or tearing, and pencil underlining of text, but this is minimal. Big Mamma Cucina Popolare: Contemporary Italian Recipes features 130 of the best recipes from the Big Mamma team. It needed seasoning, plus a little sugar to balance the acidity of the tomatoes, but the end result was nice enough.

The Telegraph "If you're yet to hit up cult London eateries Gloria and Circolo Popolare, Big Mamma, the group behind the buzz, are bringing their twist on Italian cooking straight to your kitchen with a cookbook. Though deep-fried mozzarella balls was a rather basic recipe to choose, the promise of a hot, crunchy, cheesy snack was too much to resist.

French owners, Italian staff, ingredients imported from Italy, an atmosphere of optimism and glee currently in short supply on this side of the channel.