UNDENIABLY irresistible, pasta, pizza and risotto only represent the tip of Italy's diverse regional cuisine. To begin to understand the simplicity and breadth of Italian food, with its premium ingredients and clean, fresh flavours, a good cookbook is essential. Good Taste recommendsf >> The Silver Spoon ( 45, Phaidon) The bestselling cookbook in Italy, traditionally given to brides by their mothers-in-law >> Essentials of Classic Italian Cookbook (Marcella Hazan, 30, Macmillan) Concise, foolproof and informative, you'll return to this classic again and again.

>> Made in Italy (Giorgio Locatelli, Fourth Estate, 42) Packed with hundreds of recipes, techniques, ingredients and stories Locatelli's new tome is destined to become a modern classic.

When in Rome. . .

IT doesn't get more romantic than learning to cook Roman classics in the hill-top town of Toffia, just outside Rome. A Taste of Rome has just announced its new dates for its weeklong cookery holidays in 2007. Holidays include two-three hours of cooking every morning (wherein you prepare your lunch! ), a guided tour of Rome, free afternoons and trips to local restaurants in the evenings.

It also runs long weekend courses at the town of La Torretta Casperia which include dinner, two hands-on cooking lessons and wine and olive oil tastings. See www. atasteofrome. com or call 0039 339 411 7863 for details. Long weekends from £499stg, and no single supplements.

Gift grub

ITALOPHILES may appreciate Select Hampers' cute Pasta Master gift this Christmas. Featuring organic pasta sauce, organic spelt spaghetti, bread sticks, preserved garlic cloves, organic tomato puree, extra virgin olive oil and balsamic vinegar it's neatly packaged in a useful stainless-steel colander. Good value at 35.95 it's a novel idea for a foodie friend.

www. selecthampers. ie; tel: 01 285 9669.

Italian Highlights Best for antipasti?

Talavera at Radisson

SAS St Helen's, Stillorgan Road, Dublin 4; tel: 01 218 6000 Best for pasta?

La Dolce Vita 6/7 Trimmers Lane, Wexford; tel: 053 917 0806 Best for pizza?

Il Fornaio, Valentia House Square, IFSC and 55 Kilbarrack Road, Raheny, Dublin 5; tel: 01 672 1852 Best for espresso?

La Corte, Epicurean Food Hall, 13 Lower Liffey Street, Dublin 1; tel: 01 873 4200 Best for buying fresh pasta?

Iago, The English Market, Cork; tel: 021 427 7047 COOKBOOK WATCH GENNARO'S ITALIAN YEAR, GENNARO CONTALDO, 30 Why should I buy it?

Fans of Jamie Oliver will know that Gennaro is the man who taught him everything he knows about Italian food. A successful chef in his own right, Gennaro's Italian Year celebrates his childhood on the Amalfi coast where meals were defined by local seasonal produce. Here he interweaves 120 mouth-watering recipes. Passionate text and fantastic recipes make this a great starting point for the cook who wants to discover the thrill of seasonality.

Signature recipes Filled and 'tied-up' trout, pappardelle with a pheasant sauce, chicken breasts with lemon and saffron.

Any drawbacks?

The recipes are all concise and simple to follow, making this a pretty flawless book.

One to try Fusilli con le noci (fusilli with walnuts) Serves 4 Salt and pepper 300g fusilli 70g butter One garlic clove, squashed 160g pancetta, roughly chopped 150g walnuts (shelled weight), chopped One egg, beaten 150 ml single cream Freshly grated pecorino cheese (optional) Thyme leaves, for garnish (optional) Bring a large saucepan of lightly salted water to the boil for the fusilli.

Meanwhile, heat the butter in a large frying pan, add the garlic and saute until golden. Remove the garlic clove and discard. Add the pancetta and walnuts to the pan and saute until the pancetta turns a golden-brown colour, taking care not to let the walnuts burn.

In a bowl mix together the beaten egg and cream and set aside.

Cook the fusilli until al dente, drain, add to the walnut sauce, then stir in the egg and cream mixture. Season well with freshly ground black pepper.

Serve immediately with some freshly grated pecorino cheese and garnish with a coupe of thyme leaves.

Good shot

ESPRESSO fans needn't fork out big bucks for an all-singing, all-dancing coffee machine. Keep it simple with a stove-top espresso pot from Typhoon that delivers perfect shots of Italy's favourite brew.

Available in seven colours and three sizes (three, six or nine cup) prices start at 12.

From all good home stores (stockists details from 0044 208 974 4755) or buy online at www. typhooneurope. com.