The Amatriciana, the pesto pasta, the Milanese cutlet, the stewed cod, the tiramisu. There are dishes, flavors, which remain forever in memory. They are those related to our childhood, to our family habits, to the land where we were born. In the selection proposed by Antonino Cannavacciuolo in this book, each of us will find some and discover others. All enriched by the personal touch of the chef, all cooked with the heart.