Once you realize that the authors have lived in Austria for over thirty years, you start to understand the long (boring) descriptions of how only such and such is real Naples cuisine. Get a life. Even if your mama spent two days a week just making the ragu for Sunday dinner, it is unlikely that current wives and mothers are doing so. The whole point seems to be not whether the food tastes good, not whether it is healthy (the amount of olive oil called for is immense) but whether this is the way people in Naples were cooking in the 70s and 80s. And of course, if so it is traditional Neapolitan, and therefore holy.

Oh, and the book is also an advertisement for the couples' cooking courses. Well, leave me out. I don't want to cook like this. Too much work for too heavy food. ( )