Alfonso Iaccarino – The Book

In this book Alfonso Iaccarino shares with readers his experience and his boundless enthusiasm for the ingredients that define Mediterranean cuisine. He presents 90 recipes that follow the seasons: some are the dishes the restaurant is famous for – Linguine with clams and courgettes, Gnocchetti with mussels and broccoli, Rock fish casserole – others are variations on familiar themes that are sure to surprise, such as Broken candele pasta with pancetta, bay leaf, peas and aged caciotta, Semolina stars and anchovies on mozzarella fondue, or the Impressionism of custard and coffee zabaione.

Michele Tabozzi’s photographs capture the hospitality of Don Alfonso 1890, following its protagonists from the vegetable garden to the kitchen, from the fish market to the dining room. The full-page photos accompanying more than 40 recipes bring to life on paper Alfonso’s meticulous, painterly attention to colour and form.

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