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  • Writer's pictureMary Ann

Frittata from "My Sardinian Home Cooking"

This week I received a pretty cool email from a fellow cook book author promoting his book. I love to cook, so I was really excited to try something new.

"So much more than a recipe book, Stefano De Luca’s My Sardinian Home Cooking not only introduces authentic Sardinian recipes lovingly taught to the author by his mother, but in possibly the first book to promote Sardinian home-cooking, this foodie par excellence also shares his enthralling Sardinian backstory through images and family anecdotes."

It is full of amazing recipes, using fresh ingredients. The frittata stood out to me immediately because I have never made one. I am also buying a new vegetable a week, so this gave me an opportunity to try out leeks.

It was a super simple recipe. I ran out and snipped fresh herbs and onions from my garden! You can buy a copy of the book here: I have also included more information about it from the author below.

The author says: “I am Italian of birth, I was born in Cagliari in Sardinia but reside in London for a very long time and more recently to Southsea in Hampshire, a fantastic seaside town part of Portsmouth.

“I am neither a chef nor an obsessing brand, but I am someone simple and passionate for food, life, travel and writing, with something special and personal to share.

“My first book ‘My Sardinian Home Cooking’ is a simple but honest authentic family home cooking book from my place of birth, Sardinia.

“Mum was a very special person, she loved cooking, she had always a positive view in life, a constant positive energy, even when life was hard. I dedicated this book to my mum primarily, to keep her legacy alive, not just in the large family but also for her extended family.

“The traditional recipes are simple to execute and ingredients easy to find, my book is intended to be a mix of culture, travel and food from my personal experience, a collection of my photos of Sardinia, my story and my family food.”

UNITED KINGDOM – A stunning book that bursts with the author’s passion for the delicious, healthy and colourful cuisine of his native Sardinia, as well photography (the author’s own) that captures the vistas, culture and joy de vivre of his fellow Sardinians.

Dedicated to his mother, this volume of 50 carefully selected recipes showcases the vibrancy and mouth-watering range of traditional Sardinian home cooking, as well as its versatility and use of inexpensive ingredients that almost guarantee the taste of sunshine.

Keen to impart all that it means to be Sardinian and to love your food, the author also provides an insightful and helpful ‘survival guide’designed to assist readers navigate cookery terms, ingredients and more.

A stunning and multi-faceted book, that is also a remarkable tribute to the author’s beloved mother, My Sardinian Home Cooking one of those books that will touch the heart of all foodies and lovers of island life keen to bask in metaphorical Sardinian sunshine, whilst sharing utterly delicious plates with their loved ones.


The Italian & Sardinian art of simple, healthy and delicious food; my family guide to food and culture.

My mother taught me to cook when I was 8 years old in such a simple and effective way. I now proudly present my Sardinian home cooking guide, with its colourful and delicious food flavours combined with photographic landscapes offering 50 years of emotions with 50 selected recipes. I dedicate this book to my mother, a wonderful mother and cook, who had inspired me greatly. My cookbook offers the reader how to cook simple and delicious recipes, through my step-by-step instructions, for all budgets.

As Sardinia becomes a regular international tourist hot spot, I introduce as a native of the Italian island an authentic taste of home-cooked Sardinian, Mediterranean and Italian food. The tourists have always appreciated restaurant food, but this is the first cookbook of Sardinian home cooking.

This volume is of 18 chapters: Chapters 1-9 present my mission statement and vision for this book, an introduction about the island, an easy reading survival guide to Italian food terms and daily meals, Sardinian ingredients, including herbs with their qualities and healthy factors, all available in supermarkets, dry and fresh pasta categories, meat and fish production, the healthy food & lifestyle, its natural beauty.

Chapter 9-18 present my recipes laid out as in the usual way from starters to desserts with delicious and healthy ingredients, tips and how to make: from the bread starter to sourdough bread loaf and spelt bread; starters like bruschetta and sea food, pasta dishes mixed in a varieties of meat, fish and vegetarian; how to make classic tomato sauces; full on flavour meat and fish dishes baked and grilled; vegetarian side dishes for all tastes; delicious zesty fresh salads and two spongy cakes for dessert.

I have created a unique and original book presenting my food and a short story combined with high quality photos all copyrighted by me.

The author says:

“Remembering my time with mother; it was in a blissful time we had spent together enjoying her food, her home was always uplifting with joy and laughter, embracing tasting flavours and aromas with her exquisite home cooking, simply made with love for food and life itself. I wish to share her humble legacy.”

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Alexander Daniel
Alexander Daniel

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