A book that allows even beginners to easily master the basics and applications. Italian cuisine has strong regional characteristics, and it is often difficult to grasp the whole picture. Therefore, in this book: ● First, the processes of the three essential basic ingredients for Italian cuisine that cannot be omitted: sugo di carne, broth, and tomato sauce, are explained in detail with color photos. ● Next, while introducing many basic dishes, the relationship with these three basic ingredients is discussed, and how they can be applied to create Italian dishes is explained. ● Pasta is also explained, distinguishing between al dente pasta like spaghetti and softer pasta like macaroni. ● A food history of tomatoes, which are indispensable in Italian cuisine, is compiled and included as a tomato note. ● The methodologies of the four authors, Yoshikawa, Satake, Ayuta, and Kurihara, are explained in detail. The fact that there are diverse variations of the same dish depending on the person is also a great appeal of this book. ● Covers 20 meat dishes, 20 fish dishes, 10 vegetable dishes, 36 pasta dishes, 4 soups, and more.