The many regions of Italy contribute to a rich culinary tradition that is one of the most popular in the world - from the colorful vegetable dishes of Venice, through the wholesome Tuscan dishes at the heart of Italy, to the fish and shellfish of Sicily. Each region has its own specialty, based on the use of fresh, local ingredients to create hearty, flavorsome dishes. Delicate cheeses, aromatic herbs, home-made sausage and cured meats, and a wide range of fresh vegetables combine to create a national cuisine rich in variety and character. The Ultimate Italian Cookbook presents these regional specialties in one volume, providing a comprehensive collection of the best and most popular recipes from Italy. Recipes include favorites such as Eggplant Parmesan, Veal Escalop with Marsala and Tiramisu - as well as lesser-known but equally authentic specialties such as Sole with Sweet and Sour Sauce and Spaghettini with Vodka and Caviar. Pizza and pasta dishes are probably some of the most popular Italian culinary exports, and there are plenty of recipes to choose from here, from the classic Margherita and Four Seasons pizzas to Linguine with Pesto, and Ricotta-stuffed Ravioli.