My wife and I have been enjoying cooking together for years, and we especially love Italian food. I have been especially into making home made pizza for over 20 years, and am always interested in techniques different than those that I have become used to. Earlier in the year I discovered Mario Batali's Molto Gusto, and got hooked on his cast iron pizza method, and his show Ciao America on The Cooking Channel. Right after his show, was David Rocco's Dolce Vita, and after only a few episodes I was hooked. I loved the way his style was so hands on without extensive use of mechanized gadgets. Also, the food was prepared very casually, and in a small kitchen similar to ours. I was disappointed that his book "Dolce Vita" was not available in the stores in the states, however my wife surprised me by having one shipped for my birthday. His second book, "Made in Italy" is very similar. Both books have great photography, and the recipes are awesome. In "Dolce Vita", he explains his philosophy for cooking (simplicity in using quality ingredients, , Quanto Basta-QB, balance, and connection). The QB idea is really liberating for those of us that cook to our own taste. QB is use enough,but not too much and make it to your own liking. The nutella and mascarpone cheese was awesome and a big hit with family and friends. Also made his lentil soup (added his suffrito and some italian sausage), and it ended up very close to the one we love at Carrabba's. Just made the Spezzatino Di Manzo Con Patate (Beef Stew) last night, and again a big hit. With QB in mind, we may try it next time with a different wine (medoc or cabernet instead of a chianti) or maybe use a lager beer instead of wine. I am not big on rigid recipes that require lots of gadgets. So his simple casual style using little more than knives, cutting boards, and pots and pans really appealed to me. I was inspired to buy a mezzaluna knife to learn how to make home made pesto (recipe in his book), and look forward to that. Both of David Rocco's cook books are beautifully photographed, and I really enjoy the personnal descriptions and insights that he includes. With "Dolce Vita" (the sweet life) in mind, I have passed on some recipes to family and friends and given his books to a few friends that I thought would enjoy them. I am now using the books and show as inspiration to teach my 15 year old son some cooking skills so that he can go off to college in a few years and impress his girl friends. Nothing better than connecting with friends and family with fun and good food - Dolce Vita.
