Tim Siadatan’s training includes working with Jaime Oliver, Fergus Henderson, and Sam and Sam Clark at Moro before opening his own casual Italian place, Trullo, in London’s Islington neighborhood in 2010. Trullo was a strong hit, drawing local diners as well as visitors from all over London, and it soon spawned a sibling restaurant, Padella, where the focus is on pasta.
This handsome collection of recipes is both respectful and assured, never wandering far from traditional Italian ingredients but managing to seem fresh at the same time. We, at least, don’t feel we’ve been overwhelmed with books offering roast salsify with glazed cipollini onions and gorgonzola. Nor a whole lamb shoulder roasted with garlic, potatoes, rosemary, and white wine. And of course the pastas are more than tempting, including the pictured tagliarini with raw green and yellow zucchini, brown shrimp, chili, and lemon.
There are many lovely endorsements of the book, and a US edition will appear in June, 2018. But some of our customers wanted this now, and we thought we would oblige.
Hardcover. Color photographs throughout.