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"This is the book I've been waiting for." —Nigel Slater
A British take on Italian cooking by one of London’s brightest chefs. 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.
About the Author
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 favorite 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 hordes 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.
"This is the book I've been waiting for. I love Trullo's understated style and the integrity and quiet confidence of the kitchen." —Nigel Slater
"There are so many great dishes packed into this beautiful book – truly delicious recipes full of heart, soul and joy. I'll be keeping this book beside by bed always!" —Jamie Oliver
"This book is going to rock the world of pasta!" —Fergus and Margot Henderson
"I've been waiting a long time for this book; a chef for writes like a poet, food filled with emotion and cooked from the heart. There are few people I would rather cook for me." —Anna Jones
"A classic book that is also very much a part of its time, conveying so well the charm and energy that is Trullo." —Sam Clark
"Siadatan’s recipes . . . are simple and fly in the face of stringent Italian culinary rules." —Francesca Angelini, Sunday Times
"Delighted that Siadatan has now distilled all his wisdom into a cookbook. This is a gentle, undaunting book of crowd-pleasing recipes." —A Little Bird
"This beautiful book, with tantalizing photography from Elena Heatherwick, showcases the very special kind of rustic, but in many respects refined, cooking the chefs have become renowned for." —Charlotte Smith-Jarvis, Eastern Daily Press