Nigella, who studied Italian at Oxford, indulges her personal passion for Italy, where she lived, worked and cooked when she was in her 20s, before she was a busy TV star, wife and mother. Nigellissima inspires readers to bring the spirit of Italy into the kitchen--without needing to source inaccessible ingredients or totally restock the pantry--with her quick, easy recipes and simple techniques that elevate everyday eating into no-fuss feasts.
Nigellissima shows readers how a weeknight dish can be a faithful interpretation of traditional Italian fare without involving numerous steps or ingredients. For example, a lemon, some oil, crushed red pepper flakes and dried oregano can add fire and life to a number of dishes. Or if a recipe calls for the juice of a lemon, use the zest, too, as that's where all its force and fragrance lies. Here are recipes like Italian Roast Chicken with Peppers and Olives; Shortcut Sausage Meatballs; Spaghetti with Tuna, Lemon and Arugula; and Nutella Cheesecake--all that can be rustled up pronto!
Praise for Nigellissima
An Observer Best Book 
A Sunday Times Best Book 
“Easy style, friendly chatter, simple directions, short list of ingredients and delicious results.”
“Italy has clearly formed Ms. Lawson’s palate, but this book incorporates her British, American and working-parent cooking habits to produce a friendly mix of recipes…. Modern, accurate and useful.”
—Julia Moskin, The New York Times
“The cuisine of Italy puts the author in a playful mood and the results are delightful. This feels like her freshest book since How to Eat 13 years ago…. Every page sparkles with her infectious desire ‘to be Italian.’”
—The Sunday Times (Best Book)
“Expect bold, attractive flavours and well-presented instructions.”
“Nigella is positively Sophia Lorenesque here, which fits rather nicely with the food—a kind of naturalised Notting Hill version of Italian dishes.”
—Tom Sutcliffe, The Independent
“Nigella deals with the question of authenticity in a characteristically intelligent, crisply argued and well-written way.”