As a child Stefano Manfredi moved with his family from Lombardy in Northern Italy to Australia, bringing with him the food and memories from the kitchen of his grandmother, one of Lombardy's finest cooks. With his passion for food ignited at an early age, Stefano went on to become an award-winning chef and restaurateur, translating the flavours and recipes of this childhood into contemporary Italian food. His new book he brings together more than 500 recipes from every region in Italy, from the traditional to the modern. A beautiful showcase of over 30 years dedicated to cooking Italian food, this is the culmination of Stefano Manfredi's culinary journey. Key Selling Points; Modelled on The Silver Spoon, Stefano Manfredi's Italian Food will become an instant, definitive classic a cookbook that no home can do without. Manfredi has two high-profile restaurants, Osteria Balla Manfredi at the Star in Sydney and Manfredi at Bells Manfredi presents master classes, appears on local and international television shows and hosts cooking tours to Italy.
Stefano Manfredi is one of Australia's leading exponents of modern Italian cuisine. He has influenced the way we eat since he first opened The Restaurant Manfredi in 1983, which a decade later earned the coveted three hats by The Sydney Morning Herald s Good Food Guide. For over two decades, Manfredi has owned and operated restaurants in Sydney, most notably the award-winning Restaurant Manfredi (1983-1996) and bel mondo (1996-2002). His inclusion as one of Italy s internationally recognised chefs in the first English translation of The Silver Spoon (2005) firmly cemented his reputation as the leader of Modern Italian cooking. He has written on food and cooking since 1988, published four books, presented many master classes and has made numerous television appearances both here and overseas.