Starting in the kitchens of Sicily, The Food of Italy moves to the cheese-makers of Naples through Tuscany's vineyards and on to the restaurants of Bologna. Recipes include a simple seafood antipasto, rich polenta with wild mushrooms, and strawberries drizzled with balsamic. Each dish is photographed as it is made, accompanied by useful tips on preparation and ingredients. Other photographs bring to life the stunning countryside of Italy and the lives of its people richly celebrating their love of good food and good company.