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What better way to showcase a new Italian cookbook than to serve up a few of the dishes in it? Well, absolutely none - and it means I already have my next dinner party menu planned.

Katie Caldesi runs two Italian restaurants with her Tuscan-born husband, Giancarlo. The duo have also co-authored Italian Mama's Kitchen and Return to Tuscany, the cookbook that accompanied their BBC2 TV series chronicling a trip to Tuscany to rediscover Giancarlo's culinary roots.

The new venture is a rather hefty book, called The Italian Cookery Course, with more than 400 recipes. Filled with beautiful images and tried and tested recipes from her own experiences, her chefs, and even her chef’s Italian mamas, this is a fantastic encyclopaedia of genuine Italian recipes.

As part of its Italian Month, Harvey Nichols put on a tasting afternoon with Katie and her husband Giancarlo, to tell us about the book, while sampling the delights. One of the main differences between the British and the Italian culture, Katie pointed out, is that in Italy everyone everywhere talks about food in the most intricate detail. In this country you’d be more likely to find people talking about where to find the cheapest pint.

The starter was a delicate Endive salad, with small flecks of gorgonzola and roasted pine nuts, olive oil and a surprise drizzle of acacia honey to really add some pizzazz to the flavour situation. This is absolutely on my list for the next time I have people round, because it’s so easy - simply a fantastic blend of ingredients and flavours.

The pot roast chicken with balsamic vinegar was incredibly moist and bursting with rich flavour. It’s important to remember that in Italy they would use the best ingredients they could afford, so don’t settle for supermarket value goods and then wonder why it wouldn’t taste as good.

The sides were just as impressive with a little potato mound filled with cheese, and roasted aubergine and red pepper filled with breadcrumbs. All really juicy and delicious to set the meat off.

The dessert was just as special. It involved deep fried custard - and not from a chippy in Newcastle type of way. This was beautifully homemade (of course) thick custard flecked with vanilla, and then fried in light panko Japanese breadcrumbs. These warm chunks sat next to a tiny chocolate pot, which was warm, rich and surprisingly light.

All these recipes are available in the cookbook The Italian Cookery Course, by Katie Caldesi. Try them out!
For more information visit: www.caldesi.com

To see more about Harvey Nichol’s Italian month, visit: www.harveynichols.com