Morsels of marvellous Italian food

Anyone who has dined at the dinner table of an Italian household would know two things: that there’s always enough food to go for seconds, and then some. And that you won’t be able to leave the table until the chef/host is satisfied and sure you’ve had enough.

Food stylist and author Nicole Herft takes the popular concept of delicious Italian cooking and turns it into something a little different – indeed she steers clear of big bowls of pasta, and pizzas the size of bicycle wheels, and instead presents an astonishing array of delicious canapés – fine Italian cuisine turned into very-easy-to-eat finger food.

There are the obvious morsels, of course, including arancini and pizzettes, but things get decidedly adventurous when Herft presents recipes for such yummilicious works of culinary art like crab-stuffed baby artichokes, mini veal Milanese with a pickled vegetable tartare, and little trifles with limoncello and blueberries.

Even the bigger dishes Italy is famous for get a delicious downsizing, with minestrone served in mini soup cups, and traditional spaghetti Bolognese in small bowls.

Of course as you’re serving them, your guests could never stop at just one of each. But then seeing them going for seconds, thirds, fourths even, is a genuine Italian cook’s dream come true.  Antonino Tati

‘Little Italy’ is published through Hardie Grant Books, available in hardcover, RRP $29.95.