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The Italian Mama's Kitchen
by Katie & Giancarlo Caldesi
Thunder Bay Press
ISBN 1-59223-411-9
Published July 2005 - Hardcover - 160 pages - $12.95

This is the second book in the "Mama's Kitchen" series I've reviewed.  The same principles as the Greek cook book apply, using foods that are seasonal and thus getting the freshest food around.  Another quaint introduction before the book begins, starting with antipasti, side dishes, first dishes, main courses, and desserts.  This is followed by a glossary and an index.  Again, both the Italian and English recipe names are given, so, if you're in Italy (or Greece), you'll be able to recognize many of the dishes on restaurant menus.  Some of the rather bizarre recipes, by my standards, are Fried Zucchini Flowers, Eel with Tomato, Pork Liver, Skewers of Pigs' Livers and Spleens with wild Fennel, and Pig's Foot.  Italian food has always been my favorite but those dishes will make me have to leave the table.  For these meals I'd happily return: Tomato, Basil, and Mozzarella; Cream of Vegetable Soup; Sauteed Spinach; Roasted Vegetables, and Warm Zabaglione.  All recognizable Italian fare.  This book also has a smattering of illustrative photos throughout.
The ITALIAN MAMA'S Kitchen may be purchased and/or ordered through your local bookstore.
Conclusion - Inspiring and quite yummy.  See my review on the Greek Mama's Kitchen.