by Giovanni Pilu & Roberta Muir
Giovanni Pilu believes Sardinian cooking should involve fresh produce simply prepared, allowing the full flavour of the ingredients to speak for themselves.
Since opening Pilu at Freshwater in 2004, he has expanded his Sardinian repertoire, cooking the food that's in his blood and close to his heart – and it is this food he shares with us in A Sardinian Cookbook.
Winner of the People's Choice Award at the 2013 IACP Cookbook Awards!!!!!!