30 DAYS OPEN PURCHASEOsteria 16 No.2 is the follow-up to one of the most popular Italian cookbooks to come out of the Nordic countries, and it is built on the same principle as the first.
Few ingredients, handled properly. That is the entire philosophy, and it is also why the books work at home. An Italian dish rarely consists of more than four or five things, and its quality is determined by how they are treated rather than how many there are.
Here are 80 new dishes arranged as an Italian meal is actually structured. Antipasti, pasta, risotto, polenta, vegetables and desserts. The food is made to be shared and placed in the middle of the table, not divided into individual portions.
Emil Alsbo and Morten Kaltoft are childhood friends and run three osterias in Copenhagen, on Haderslevgade, Ravnsborggade and Sønder Boulevard. That says something about where Nordic cooking stands today. The city has become a place where the cuisines of other countries are interpreted at a level that often surpasses the original, and the osterias are among the clearest examples.
The book is bound in red, 296 pages, and designed with the same restraint as the food.
Format: Paperback
Number of pages: 296
Number of recipes: 80
Authors: Emil Alsbo, Morten Kaltoft
Publisher: Strandberg Publishing
Language: English
First published: In Danish in October 2024, this English edition: August 2026
