Mangia with Quattro gathers the Corsis' family-style Italian recipes and stories from their Vancouver Quattro restaurants, celebrating fresh ingredients, convivial meals and the idea of abbondanza — abundance and joy at the table.

Organized like an à la carte menu, the book includes pantry foundations (veal stock, ragù, homemade pasta dough) and generous recipes sized to serve six to eight people. Techniques are straightforward and aimed at producing bold, restaurant-flavored dishes you can share with family and friends.

Perfect for hosts and home cooks who enjoy cooking for a crowd, the collection ranges from light salads and soups to hearty pastas, seafood and roasted mains.

Sample recipes

• Cannellini beans à la Silvana (Fagioli alla Silvana)
• Radicchio and goat cheese salad
• Zucchini & fennel soup
• Scallops with prawn–vanilla bisque
• Glutton's fettuccine (Fettuccine Ghiottone)
• Roast pork with grappa and sun-dried cherries

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