Australia would be a lesser country today if not for the many waves of Italian immigration that began after World War II. Reminders of this are everywhere. In our cafes, which are filled with the smell of freshly ground coffee. In our restaurants, where ingredients such as burrata and prosciutto appear regularly –often in dishes that aren’t classically Italian. Even in our supermarkets, where salami, ricotta and broccoli line the shelves. (That’s right, Italians brought plain old broccoli here.)

Earlier this year we sat down to plan a follow-up to 2015’s The Broadsheet Sydney Cookbook. In light of the above, we decided almost immediately that it had to focus on Italian food. Yes, because we knew you – our readers – would love it. But we were also motivated by self-interest. We wanted to make A Tavola's’s pappardelle ragu at home for ourselves, and have Marta's sour cherry tart for dessert. These are just two of 80 incredible dishes we ended up including.

It’s telling that we don’t have to explain the meaning of terms such as ragu and pappardelle. When it comes to food, Italian is Australia’s second language. But there’s still so much more to learn and understand. Sure, you know about parmesan, but what about robiola, caciocavallo and stracchino, three other Italian cheeses? Likewise, though you’ve probably eaten mortadella and guanciale, you’re probably foggy on what they are and how they’re made.

The Broadsheet Italian Cookbook answers these and other questions – be they about cheese, smallgoods, wine, tomatoes or pasta – in beautiful, visual detail.

Like our previous books, this one was shot by renowned food photographer Mark Roper. Each dish is accompanied by an image taken in the restaurant and a brief interview with the chef about their dish. The Broadsheet Italian Cookbook is the definitive guide to contemporary Italian-Australian dining and makes a great present for home cooks, or anyone who loves eating.

The Broadsheet Italian Cookbook is available to buy at