Autentico: cooking Italian, the authentic way (First edition.)

In a world where culinary shortcuts, adulteration, misleading labeling, and mass production of seemingly 'authentic' food rule, culinary archaeologist, innovator, importer and cooking teacher Rolando Beramendi has kept centuries-old Italian culinary traditions alive.

In 'Autentico', Rolando details how to make some classic dishes such as spaghetti cacio e pepe, Tuscan ragu and eggplant parmesan as they were meant to be made - not the versions that somehow became muddled as they made their way across the Atlantic.