Big Mamma Cucina Popolare: Contemporary Italian Recipes

Product Information

For those that have experienced the energy in London's Gloria or Circolo Popolare - the book will be an extension of the fun and passion that you're familiar with and give you an opportunity to recreate some of their unique Mediterranean magic 'a casa'!

Throughout the book, there are page-long lessons (“cool to know” tips) on how to make gnocchi and pasta.This first major UK exhibition to explore the exceptional talents of the Renaissance master Donatello, arguably the greatest sculptor of all time, presented a fresh vision of the artist and his influence on subsequent generations. The one thing that unites them all is that everything enjoys a fresh and modern twist - making this the perfect collection of recipes for a new generation of food lovers and Italophiles. This fired-up team, with an average age of twenty-four, turns every dish, dessert and cocktail into an incredible journey,” explains our new book.

Italy is full of gems, and offers an infinite field of possibilities, from its region specialties to sheer variety of its products. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.The Piedmont region was inspiration for the plin (a type of ravioli stuffed with ragout and sage, see the recipe for the Plin Piemontesi, page 150), for its incredible hazelnuts, its deserts, and its Bonet, an extraordinarily delicious traditional chocolate flan (see the recipe for the Bonet Piemontese, page 310). Publishers Weekly "Big Mamma includes 130 recipes inspired by its chefs who contributed dishes [with] silly names that reinforce the company motto to embrace food - and life - joyfully. To keep the big love going at home, the team published its first cookbook, Big Mamma Cucina Popolare: Contemporary Italian Recipes (Phaidon, January 12, 2020). For a date or a meeting with a few friends, la squadra Circolo Popolare offers reservations for certain tables up to 7 persons. Though the restaurants burst with bonhomie, it appears the magic lies in the setting, and not in the dishes themselves.

Visually stunning and fabulous fun, Big Mamma Cucina Popolare takes a multitude of Italian classics and proceeds to put a fresh, modern slant on them all. Preparation time is, in fact, anything that happens that doesn’t involve heat; cooking time the inverse. Their wish is to share the flavours of their childhood, the taste of their very own Italy, of Naples, of Rome, of Verona, of Puglia and every other part of the country. No giant pepper mills in sight in their restaurants, just classic recipes tweaked and, as the kids say,’kicked up a notch’ or’taken to the next level’. Restaurant magazine "This cookbook is good for anyone who got that taste of Big Mamma food and just can't get enough.From lobster linguine to homemade pizzas - not to mention the colossal lemon tart, this new cookbook published by Phaidon will reveal all the best-selling most delicious recipes of Big Mamma restaurants.

A selection of icons indicate whether the recipe is dairy-free, gluten-free, one-pot, vegan, vegetarian, 30 minutes or less, or 5 ingredients or less. Founded by Victor Lugger and Tigrane Seydoux, Big Mamma serves an Italian cuisine that is contemporary, affordable, and made by a team of real Italians. It needed seasoning, plus a little sugar to balance the acidity of the tomatoes, but the end result was nice enough. Created in collaboration with one of the most exciting and successful Italian restaurant groups in the world the dishes in this vibrant and accessible book include true classics such as Risotto alla Milanese and Tiramisu while others reflect the most creative Italian food today with such intriguingly named dishes as Burrata Flower Power and Double Choco Love.

It’s also one of the best ways to avoid waste by using any leftover vegetables you may have in the refrigerator. Remove them from the pan, then add the vegetables and brown them over a medium heat for about 10 minutes. Part of Big Mamma’s success in Paris, London and Lille lies in the very personal way they source their ingredients. When the oil is hot, fry the duck legs for 10 minutes on each side over a high heat until golden brown. Big Mamma's Cucina Popolare' puts a clever contemporary spin on tradition featuring more than 120 delicious, easy-to-prepare, imaginative recipes.