In Bocca, the chef brings Italian cooking back to its regional routes, making it simple and delicious and embracing the diversity of the country’s various specialities. You’ll find recipes for Tuscan bread and tomato soup, Venetian tagliatelle with pigeon ragu, Lazian suckling pig, Piedmontese meringue gelato cake and Neapolitan coffee with zabaoine – an Italo-phile’s dream.
The gorgeous recipes are accompanied by quirky anecdotes and stories as well as mouth-watering photography.
Bocca by Jacob Kennedy published by Bloomsbury, RRP £30
Click here to read Jacob’s recipe for sardines ‘Beccafico’, with a sweet and sour stuffing from Sicily