Like so many of us, Sergio Herman has been captivated by Italian food culture for years. Rooted in the family traditions of both Italy and the Dutch coastal province of Zeeland and using typical flavourful ingredients, Sergio allows authentic Italian dishes to flow in an entirely new way. With familiar savoury flavours, new and subtle fragrances, and unparalleled sensual succulence, his ‘cucina nuova’ brings people together and creates feelings of warmth and delight.
From the Vatican to the White House and in millions of home kitchens around the world, Italian food has become part of our daily lives. Italian restaurants can be found in every corner of our planet. Pizza, pasta, polenta, and other Italian delicacies belong to our collective culinary heritage.
In keeping with this, Sergio’s New Italian contains 60 personal recipes, dishes that are well within the reach of the home cook. The cookbook is structured in the same way as an Italian menu – aperitivi, antipasti, primi, secondi, contorni, and dolci – and allows the reader to enter the new universe of flavours that is the hallmark of this true maestro. Over the first two decades of this century, Sergio Herman’s restaurants have enriched the culinary landscape of the Low Countries in many ways, providing it with new and distinctive contours. With a spirit of wonder and appreciation, Sergio offers unique twists and an elegant flavour lift to the Italian kitchen repertoire. Stupendo!
