Riccardo Momesso's parents, Antonio and Lucia, moved from Calabria to Australia in the 1950s, bringing their cooking traditions with them - foraging, hunting, fishing, preserving and, most importantly, the tradition of sharing food with family and friends. Calabrian food is rustic and hearty with an emphasis on creating lots of dishes from just a handful of seasonal ingredients. Antonio and Lucia shows you how to make the preserves, sauces and small goods that are at the heart of Calabrian cooking and much more, with chapters covering stuzzichini (shared plates), soup, pasta, seafood, meat and dessert. Recipes include Oven-Dried Black Olives, Baked Eggplant Filled with Lamb and Pecorino, Murray Cod with Capers and Green Olives and Traditional Ricotta Canoli. With gorgeous imagery and 90 authentic recipes, Antonio and Lucia is an accessible journey to the heart of the rich cuisine and culture of Calabria.