What's inside
A tour of Italy through the van kitchen window
Fresh Pasta
Ragù, carbonara, cacio e pepe, amatriciana — Nonna's way
Pizza & Focaccia
Van-oven pizza, pan pizza, focaccia di Recco
Seafood
Spaghetti alle vongole, fritto misto, grilled branzino
Risotto & Soup
Ribollita, minestrone, risotto alla milanese
Meat & Slow Cook
Ossobuco, saltimbocca, porchetta in the Omnia
Dolci
Tiramisù, panna cotta, cantucci, affogato
Why Italy?
“Italy changed how I cook. My Nonna taught me that great food doesn't need complicated techniques or expensive ingredients — it needs patience, love, and the best produce you can find. Every summer we'd drive the van down through France and into Italy, cooking our way from the Alps to Sicily.
This book is everything I've learned from Italian kitchens — from Nonna's ragù that simmers for 4 hours, to a cacio e pepe you can make in a layby in 12 minutes. It's the food I grew up with, adapted for life on the road.”
Available end of June 2026
Currently being printed. Physical copies will be available to buy at shows across the UK and online.
Premium members get every recipe digitally on launch day — before the physical book even ships.
Also by Chef Mark: