Brutto

Brutto ma buono - ugly but good. The food of Florence, in its rawest form: few ingredients, no pretension, all flavour.

Russell Norman's cookbook from his acclaimed Trattoria Brutto brings the rough-and-ready cooking of Santo Spirito home - anchovy with cold butter and sourdough, penne with tomato and vodka, sausages braised with lentils and mustard. Recipes built for everyday use, paired with stories from one of Italy's most loved cities.