In the beginning it was ham and melon. Delicious, colourful and inviting. Then parmigiana and polenta were rediscovered and finally new ideas began to arrive from other cuisines, like cous cous, pita, bulgur and tacos. In a word, the single course, which for its high levels of satisfaction is becoming more and more popular on our tables, is a triumph. These new eating habits have blended perfectly with traditional, Italian cuisine to become the symbol of happy informality and have allowed us to break free of the rigid constraints of having to go from appetisers to dessert. But not, of course, from the joy of eating. How about Polenta plum cake with turkey cubes and braised endive or fish carpaccio and vegetables with kiwi? Or a Pasta Omelette and Tortillas with chicken and vegetables? Just because it's a single course, doesn't mean it doesn't require the utmost attention. The 40 recipes found in iCook Italian range from the easy to make to more complicated affairs. All are explained step by step and include numerous tips on the right cooking implements to use for a selection of dishes based on meat, fish, cheese accompanied by polenta, rice, burgul, pita, cous cous and tacos. Finger licking ideas which are always well balanced from a nutritional point of view. The perfect blend of carbohydrates, protein and vegetables all made even more harmonious by our sommelier's delicious recommendations. iCook Italian is a series of cookery eBooks, each one containing 40 illustrated recipes. From appetisers to pasta, from rice to soups, from second courses of meat and fish to ice-creams, desserts, puddings and cakes as well as pizza, focacce, egg dishes and salads, iCook Italian is a genuine feast of Italian gastronomy. All dishes were chosen by taking a peek at the recipe books in grandmother's kitchen along with those of the most creative and talented chefs in the country, marrying tradition with modernity and putting regional specialities alongside the cuisine of other countries. All were chosen with an eye on their nutritional value, something which has made Mediterranean cuisine such a success. Each recipe is accompanied by a photo of the finished dish and step by step instructions on how to make it. We haven't forgotten about the ideal wine either, which helps bring out the very best in flavours and aromas, and some simple, but practical, advice about the pleasures of food and how to choose the right ingredients for that final touch of class. Secrets stolen from the best kitchens in Italy.