Northern & Central Italian Family Cooking

Join Carmela Sereno on a culinary journey from the breath-taking dolomites as far south as Lazio and Abruzzo, taking in the delicious and decadent flavour of northern and central Italy.

What sets the northern and central regions of Italy apart from the cucina povera style of the south is its staple ingredients. From polenta, rice, pasta, game and seafood, to the use of butter, cream and alpine cheeses, the northern and central regions are much richer in terms of the ingredients they use. The result is an outstanding final flavour.

Carmela's passion for Italian food and drink culture is at the forefront of every recipe she creates. The recipes in her latest book include:

Tomino cheese wrapped with basil and slices of speck

Veal Milanese, classic osso bucco served with a delicate, saffron-infused risotto

Cappellacci stuffed with rabbit, pork and veal

Fontina fondue

Roman oxtail stew

Whether an indulgent Friday night dinner or a quick weekday meal, the recipes in this book will please the whole family.

“Tried and tasted - you'll be inspired to cook your way through the seasons as Carmela shares deliciously authentic Italian dishes from her own family to yours”

Carmela Sereno is an Italian food writer and cookery tutor. She was raised on a small farm in the north of Bedfordshire. Her family originates from the regions of Puglia and Molise, in southern Italy.

Today, Carmela lives in a small Northamptonshire village with her four children and husband where she balances her family life with her work as an Italian food writer and author, cookery tutor, chef and recipe developer.

Join Carmela Sereno on a culinary journey from the breath-taking dolomites as far south as Lazio and Abruzzo, taking in the delicious and decadent flavour of northern and central Italy. What sets the northern and central regions of Italy apart from the cucina povera style of the south is its staple ingredients. From polenta, rice, pasta, game and seafood, to the use of butter, cream and alpine cheeses, the northern and central regions are much richer in terms of the ingredients they use. The result is an outstanding final flavour.Carmela's passion for Italian food and drink culture is at the forefront of every recipe she creates. The recipes in her latest book include: Tomino cheese wrapped with basil and slices of speckVeal Milanese, classic osso bucco served with a delicate, saffron-infused risottoCappellacci stuffed with rabbit, pork and vealFontina fondueRoman oxtail stew Whether an indulgent Friday night dinner or a quick weekday meal, the recipes in this book will please the whole family.

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