The Telegraph "If you're yet to hit up cult London eateries Gloria and Circolo Popolare, Big Mamma, the group behind the buzz, are bringing their twist on Italian cooking straight to your kitchen with a cookbook. It needed seasoning, plus a little sugar to balance the acidity of the tomatoes, but the end result was nice enough. Part of Big Mamma’s success in Paris, London and Lille lies in the very personal way they source their ingredients. In a deep fryer or large heavy-based pan, heat the oil to 160°C/ 325°F, or until small bubbles form on the surface. This cookbook puts a contemporary spin on tradition featuring more than 120 delicious, easy-to-prepare, imaginative recipes.

As the founders suggest in the book, you should “make these dishes for your next dinner party with friends, for a wonderful family lunch, for the second date you really don’t want to go wrong, or simply when you’re on your own at home tonight, because there’s no reason not to enjoy them.It is so beautifully presented, and also with tips and tricks that will not only improve your cooking, it is just so enjoyable to try. 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. Restaurant magazine "This cookbook is good for anyone who got that taste of Big Mamma food and just can't get enough. The supply chain runs directly from Italy, right down to individual producers, such as Stefano Borchini – “this amazing man, a purist, could speak for hours about the beauty of his prosciutto di Parma because it runs through his veins and what he knows has been passed down through several generations” – Salvatore Corso – “his mozzarella di bufala is to die for” – and Lorenzo Bagatto “and his incredible San Daniele ham.

Since the publisher's founding in Vienna in 1923, Phaidon has sold more than 42 million books worldwide. Sheerluxe "This is an ideal cookbook for readers who are looking to create Italian dishes with a contemporary twist. This is what we enjoy - to shake up famous classic dishes and create exceptional tasting experiences, mixing conviviality and pleasure. 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. 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).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). Chill the cake in the refrigerator for 10 minutes until the icing slightly hardens and then decorate the top of the cake with the lemon and lime zest. A few bits and pieces like cuttlefish, whole octopus and guanciale may take a bit of effort, but you should have no problems for 90 per cent of the dishes with the remainder requiring a decent fishmonger or deli. Remove them from the pan, then add the vegetables and brown them over a medium heat for about 10 minutes. Founded in 2015 by Tigrane Seydoux and Victor Lugger, the restaurants are inspired by their travels from Naples to Milan, as well as Florence and Rome.