Everything you always wanted to know about Italian cooking* (*but were always afraid to ask)

What makes our dishes so special? Where do our avours come from? Where are they going? Journalist Luca Iaccarino speaks about Stefano Cavallito’s new book “Otto brevi lezioni per capire la cucina italiana” (EDT) (Eight short lessons to understand Italian cooking) with food critic Gabriele Zanatta (Identità Golose) and chef Michelangelo Mammoliti (La Madernassa).