Born and raised in Milan, Italy, Luca Ciano has started cooking with his mother and grandmother when he was just a child, and food soon turned out to be his calling. At 18, he moved abroad and embarked on a 20-year-long journey, that so far included a famous 2 Michelin-starred restaurant in Milan and international experience in London, Bermuda and Australia. He currently consults for restaurants, magazines and Italian brands in Australia and around the world.
Passion, talent and great sense of humour are just a few words to describe Ciano, who has never lost his strong link to Italy and its cuisine. In his first book, the chef explores the many delights of Italy’s 20 different regions, with a focus on simple and seasonal produce. Recipes range from meals for hot summer days to heart-warming dishes for winter. To bring a fresh excitement to their cooking and make the most of their ingredients throughout the year, readers just need to immerse themselves in this four-season cooking experience.