I have had this cookbook for a number of years now, and give it as a gift to friends who like fresh-flavored, moderately complex to simple recipes. It is written by people who love this kind of food, know the genre, and seem to have made what they write about. The recipes are effective and the food works out each time.
The book contains a number of risotto dishes, several interesting bruschetta ideas (White Bean Puree with Garlicky Mustard Greens stands out), and a range of soups, notably Fennel and Tomato Soup and Cabbage and Rice Soup. Two great side dishes are Baked Endive and Braised Fennel.
As a vegertarian, I've found that many of the pasta and polenta dishes translate quite well. The authors are fond of ground sausage, sausage links, and especially pancetta. I've substituted, at the expense of authenticity but with minimal damage, vegetarian ground sausage, sausage links, and bacon. Polenta with Mushroom Saute and Polenta with Sausage and Tomato Sauce are hearty and delicious. Sausages Braised in Tomato and Orange Juice is unique and warming. Of the pasta dishes, Orechiette with Broccoli and Sausage, Orechiette with Sausage and Fennel, and Pasta with Onion Sauce are common in our house.