A LOMBARDIAN COOKBOOK

Renowned Lombardian chef Alessandro Pavoni believes that cooking and eating are social events, and he celebrates this each day in his three Sydney restaurants. In this beautifully illustrated cookbook, Alessandro shares the treasured family recipes of his homeland and youth.

Located in the north of Italy, Lombardy boasts a diverse landscape, from snow-covered Italian Alps and lakes, to the plains of the River Po, from where risotto rice hails. This geographic diversity is reflected in the food - cave-aged cheeses and cured meats, polenta, tender meat cooked over a wood-fired spit and, of course, risotto. Lombardy is home to some of Italy's most famous dishes, including osso bucco, bollito misto with salsa verde and mustard fruits and panettone, and Alessandro parts with his versions of these classics here, along with over 100 more of his treasured recipes, including Ricotta and Spinach Gnocchi, Buckwheat Polenta with Sausage and Gorgonzola, Risotto Milanese and Pappardelle with Elsa's Wild Boar Ragu.

After honing his culinary skills in his native Lombardy, then stints in a number of Michelin-starred restaurants in France, chef Alessandro Pavoni settled in Australia in 2003, landing the role of Executive Chef at Sydney's Park Hyatt. In 2009 he realised his dream of opening his own restaurant, and Ormeggio at The Spit, was born, taking Sydney's dining scene by storm. Within nine months , Alessandro was awarded a coveted Chef's Hat in the Sydney Morning Herald Good Food Guide, then was included in The Australian's prestigious Top 50 Restaurants. In 2014, Alessandro opened Via Alta in Sydney's Willoughby, featuring the flavours and time-honoured recipes of his beloved Lombardy – and this is the food he shares with us in his first cookbook. For more information see alessandropavoni.com.au.

Roberta Muir manages one of Australia's leading cooking schools, Sydney Seafood School at Sydney Fish Market. She holds a Master of Arts degree in Gastronomy from the University of Adelaide, and is the author of the Sydney Seafood School Cookbook and 500 Cheeses; she is co-author of A Sardinian Cookbook with Giovanni Pilu and also assisted Janni Kyritsis with his cookbook Wild Weed Pie.