I have spent more than a decade in Australia trying to reproduce the flavours I grew up with in Italy. This has been a challenge because even fundamental things like water taste different here. Sugar, for example, comes from sugar cane in Australia, but in Italy , it is produced from sugar beet, resulting in a completely different levels of sweetness. I soon discovered that much of my knowledge was of little use and I was left with only my memories of how things should taste. Recipes brought from Italy or translated from Italian cook books resulted in flavours that did not match my food memories. I learned all over again how to make Italian dishes using Australian ingredients – with many disappointments along the way! The recipes in this book are the result of years of testing and sourcing ingredients to reproduce the flavours in my mind. Although some of the recipes in this book can be found on the menu at Cibo Ristorante, the majority of the food is based on what I eat at home and share with my friends. Most of the recipes are simple to prepare and full of flavour. CIBO aims to take you on a food journey through Italy and help you capture the essence of this rich and diverse food culture in your own kitchen.” pp.192 #290915