Trullo
јул 2017. · Random House
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'This is the book I've been waiting for' Nigel Slater
Master the British take on Italian cooking from one of London's brightest chefs. Trullo offers the ultimate in warming comfort recipes for cold winter nights.
Trullo is about serious cooking, but with a simple, laid-back approach. From creative antipasti and knockout feasts to the bold pasta dishes that inspired Trullo's sister restaurant Padella, this is food that brings people together.
'Food filled with emotion and cooked with heart. There are few people I'd rather cook for me' Anna Jones
'Trattoria-style cooking at its finest' Stylist
'Now you can make Siadatan's very good food at home' The Times
Master the British take on Italian cooking from one of London's brightest chefs. Trullo offers the ultimate in warming comfort recipes for cold winter nights.
Trullo is about serious cooking, but with a simple, laid-back approach. From creative antipasti and knockout feasts to the bold pasta dishes that inspired Trullo's sister restaurant Padella, this is food that brings people together.
'Food filled with emotion and cooked with heart. There are few people I'd rather cook for me' Anna Jones
'Trattoria-style cooking at its finest' Stylist
'Now you can make Siadatan's very good food at home' The Times
Ocene i recenzije
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O autoru
Since he graduated from the first intake at Jamie Oliver’s Fiteen, Tim Siadatan has become synonymous with bold Italian cooking. After a year and a half at the iconic St John restaurant he went on to work at Moro, before opening Trullo with his good friend and business partner Jordan Frieda in June 2010. It opened to a flurry of critical acclaim that propelled Trullo into the spotlight, and the restaurant has since established itself not only as a favourite neighbourhood restaurant in Islington, North London, but also as one of the best Italian restaurants in the UK. In 2016, the duo opened their second restaurant, Padella, a fresh pasta bar in Borough Market that immediately saw queues around the block and hoards of adoring fans. His restaurants have since garnered huge acclaim, and he has notched up two Bib Gourmand awards and further awards in The Times, Observer Food Monthly, Evening Standard and Time Out.
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