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Recipes for a large number of Italian standards are presented in this book, but not all classics make an appearance, since this book does not deal with all of Italian cuisine, only that food you would most commonly expect in a family-run Trattoria. This means that the book gives a lot of attention to antipasti, salads, vegetables, soups, pastas, sauces, and condiments. The most common land based protein is chicken. Veal, so common in many classic Italian dishes, just barely manages to make an appearance in a recipe for veal shanks. There are no expensive veal dishes here. Some pork and lamb dishes make an appearance, but chicken is definitely the star of the show. There are also few long cooking beef braises like ragu Bolognese either. I was surprised to see that even gnocchi was absent, in spite of a healthy representation of other dishes from famous Roman Trattorias.
The classics which do show up are things like marinated, grilled, and fried artichokes; panzanella and other salads featuring arugula, celery (puntarelle), and spinach; and pasta such as spaghetti alla Puttanesca and lasagna.
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