THE VALENTINO COOKBOOK

In this charming and generous cookbook, Piero Selvaggio shares the lessons he has learned in his ever-evolving love affair with fine cuisine. He gives us delightful anecdotes and an incredible range of dishes, ranging from traditional to innovative: Petti di Fagiano Avvolti in Pancetta (Pheasant Breast wrapped in Panceta), Gamberoni e Cannellini all’Olio Toscano (Shrimp and White Beans in Tuscan Oil), Passato di Verdura (Pureed Vegetable Soup), Ravolini di Cappone (Small Capon Ravioli in Broth), Fusili con Verdure Forti e Pancetta (Fusili with Bitter Greens and Pancetta), an elegant Lemon and Grappa Crostata, and the rich Croccante Semifreddo.

With each recipe, Selvaggio includes a selection of sublime wines—from budget finds to spectacular bottles for a special occasion. His tasteful pairings enhance each dish, and this show of expertise is one of the most unusual and valuable qualities of The Valentino Cookbook.

Simple or complex, traditional or progressive—for Selvaggio, all good cooking is, at heart, very personal: a journey of taste for which the end isn’t nearly as important as the fantasias along the way. This wonderful cookbook will help all of us develop a true understanding of taste and refine our appreciation for everything that great dining is all about.