This volume bountifully serves all who are eager to learn the secrets of genuine Italian cuisine. Thirty of the nation’s premier chefs, each representing a distinct region, explain the natural and cultural origins of their respective culinary treasures. Compiled by the Academia Barilla—founded to identify, protect, and distribute authentic Italian foods—the book lovingly celebrates local flavor within the diverse mélange of Italian cooking. Atmospheric photograhs by Lucio Rossi capture the mood and aesthetics of the maestros’ dishes and illustrate how to prepare and serve their most savory recipes, such as Shrimp Sausage with White Polenta, Ricotta Tortelli with Tarragon Sauce, and Chocolate Figs. Antipasti include texts by celebrity chefs Mario Batali and Paul Bartolotta and advice on wine pairings and presentation for each delicacy.