This is the unofficial cookbook and guidebook inspired by Stanley Tucci: Searching for Italy. I started writing this as a little gift for friends who'd like to know how to make that pasta they'd just seen, or where exactly that little backstreet trattoria in Bologna was hiding. Before I knew it, it had grown into something of a monster – a delicious, carb-loaded monster, mind you.

If you're after those more... adventurous Italian delicacies (yes, I'm looking at you, tripe and lampredotto), I'm afraid you won't find them here. I'll happily point you toward the best spots to sample these offal offerings, but my kitchen remains a strictly innard-free zone. And you won't find any glossy photos either. I'm a home cook, not a food photographer, and I'd rather spend my time perfecting that ragù than arranging basil leaves just so. It's why this book looks more like something you'd curl up with in bed rather than display on your coffee table.

What you will find are recipes that actually work in a normal kitchen – none of this "cook in a wood-fired oven that's been in your family for three generations" nonsense. Want to make that outrageous pasta alla Nerano that had Mr. Tucci weak at the knees? It's in here. Fancy mastering that impossibly crispy risotto al salto from Milan? Got you covered.

I've included measurements for both sides of the pond (because no one should have to Google "how many cups in 100 grams"), along with all those little tricks that make the difference between "quite nice" and "nonna would approve."

Think of this as your friendly companion for Italian cooking adventures – whether you're attempting limoncello in your PJs (no judgment) or mapping out an ambitious tour of Bologna's finest pasta establishments. It's been an absolute joy to write, and I hope it brings you as much pleasure as it has me. Now, shall we cook?