Bocca di Lupo, hidden in the heart of Soho, is an Italian trattoria with a major reputation. Tables are booked weeks in advance by diners who are after a taste of real Italian cuisine. With Bocca, chef Jacob Kenedy finally brings his own brand of Italian regional cooking out of the restaurant and into the home. Jacob's cooking is simple and delicious. He covers the full range of regional specialities: Tuscan porcini soup, Venetian tagliatelle with pigeon ragu, Lazian asparagus and prawn frittata, Sicilian fried mullet, Lazian suckling pig and Neapolitan coffee with zabaione. The recipes in Bocca are accompanied by the brilliant Howard Sooley's photography. He travelled the length and breadth of Italy with Jacob to photograph a way of a cooking that is generous, exuberant and joyful. 'Bocca di Lupo might just be Britain's best Italian' Terry Durack
