Mamma Agata

Ravello is my dream destination - but I haven't had the opportunity of visiting as yet. So it was wonderful to hear that recipes from Mamma Agata's cooking classes (and some favourites of the stars!) were encapsulated in a book. Well. It's not just a cook book - it's a magnum opus; a work of art, a piece of history and an embodiment of love . As you can see, I love it more than anything! I can only imagine the blood, sweat and tears that went into creating it because it looks uncompromising; every bit of Mamma Agata's tips and secrets went in (well, that's how it looks to me at least); every recipe carefully chosen and tested with images captured of various stages in the cooking process (something that most cook books don't include). The work this must have created for the team responsible is staggering to contemplate. No doubt personal congratulations must go to Chiara (who I understand is in charge of the cooking school) and all those who supported her in creating such a fine book. I personally am looking forward to cooking Italian authentically - but more importantly, as the spirit of the book conveys - with love and passion. I think that's the Mamma Agata message which underlies her cooking classes as well. I wholeheartedly recommend buying this book for yourself and as gifts for family and friends. I purchased my copy online on the Mamma Agata website with delivery to my door. The best part is that you can even get it personally signed by Mamma Agata and Chiara with a message which I'm sure would be a treat for any budding or lifelong cook. Right. I'm off to bake Mamma Agata's lemon cake! Meesena Hong Kong

I made Mamma Agata’s lemon cake and it was great! The directions are excellent, and the “secret tips” made me feel that Mamma Agata was looking over my shoulder to make sure all was going smoothly. The cake was lovely, light, flavorful, and moist – a great success! I tried it out on a group of Sicilian friends, and they all were complimentary. I was also intrigued by the unusual step of slowly added the “lemonade” to the cake at intervals, so that it would be absorbed. It seemed like a lot of liquid to add, and I was concerned that it would be a soggy, but instead hte cake held togethere well, was moist and the overall result was pleasing. I used teh recommended Italian “00” flour, but I used the Italian powdered “lievito per dolci” for baking powder, (which I believe is the same thing) and the cake rose just like the pictures in the cookbook. I do think that the flavor of this cake depends somewhat on the quality of lemons. I am lucky to have fresh lemons where I live in Sicily, though my summer variety, like the Amalfi Coast lemon, is more delicate in flavor. You do have to have the time to let the cake absorb all the lemonade-I admit that I rushed this a bit as I was late in getting lunch ready - in fact, the little bit that was left was even better the next morning for breakfast! Next time I will make it the evening before for the next day’s lunch. Suggestions: For the lemonade, it would be helpful to know a measure of how much lemon juice, rather than number of lemons- I used 3 lemons, and with the water & sugar added, it came to a little over 2 cups (500 ml) of lemonade (I only used 2 cups). Also, is would be easier if the 8 TB sugar in the lemonade was listed as ½ cup or 100 grams. All in all, a positive experience and I am sure I will be cooking more dishes from Mamma Agata. I will post further reviews of this cookbook on www.anitasitaly.com

Dear Chiara, Congratulations on a spectacular finished product. I love the stories, recipes and wonderful photos... you all look beautiful, but I must say... your children are truly gorgeous! Thumbing through the cookbook, I was immediately transported back in time to our wonderful experience at the Cooking School. Mmmm, I can almost smell those amazing lemons... they are sooooo special... I wish we could grow them here in the States. It's such a treat to add this beautiful cookbook to my collection, as it is much more than a cookbook... it also feels like a travel scrapbook and a photo album filled with friends. You did a great job and should feel very proud of the book. Buon Natale! Sincerely, Theresa DiGuglielmo

Just received the most beautiful and heartfelt cookbook from Mamma Agata. This book encapsulates our experience at Mamma Agata's Hidden Treasure! Each page is a delight, a memory, a beautiful story, a tender moment. The book is truly a masterpiece of Chira . . . . Mamma Agata's daughter and warm and brilliant force behind the Hidden Treasure. Enjoy the website, travel to spend a day with the family, and treasure each page of the beautiful cookbook! Bring your appetite and camera. A day will provide a lifetime of memories for all your senses! Northern NJ

Hi Chiara, Well, all I can say is WOW! WOW! WOW! The book is absolutely FABULOUS!!!! I knew it would be great with you in charge, but it really was beyond anything I expected. The photos you chose--all the great pictures of your family, the beautiful setting and scenery at the "Hidden Treasure", and of course, the pictures of all of the delicious dishes Mamma has prepared--were really just SPECTACULAR!!!! Mike and I were just in awe of the beautiful book you put together with all those wonderful recipes, and I can't wait to try them out! The passion you have for life, people, and cooking is truly a gift, and I feel so lucky to have met you! You can just see how much you enjoy what you do, and it carries through in everything you do. You are truly a delight to know!!!! I can't wait to go home from work so I can look at it again tonight! LOVE, LOVE, LOVE THE BOOK!!!! I'm sure it will be a best-seller before you know it! xoxo-- Nancy