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Books by Silvia Colloca (2)

  • In her third cookbook Silvia embraces the Mediterranean food she grew up with, taking us far beyond the heavy pasta dishes and rich cakes that Italian cuisine is often (mistakenly) associated with. Italian home cooks are more likely to cook simply, allowing fresh fruit and vegetables, legumes and fish to shine, with sparing use of dairy, meat, animal fats and sugars.

  • In her second cookbook, Italian-born Silvia Colloca returns to the villages where she spent her childhood, in the regions of Abruzzo, Marche and Molise.