This cookbook is a compilation of 40 recipes from the Chianti region, provided by 20 friends (hence the title).
What I like:
- The range of difficulty levels from incredibly easy (Antipasto Misto) to the more complex (Pasta Al Forno Della Marcella), so home cooks of all levels will like it.
- The profiles on the friends, that give you glimpses into their lives.
- Both the Italian names for the dishes & the English translations. The titles also tend to be very literal, basically listing the primary elements.
- That all of the recipes follow the Italian concept of “slow food.” They are all from scratch with clean ingredients. There is even a bread recipe, so the recipes with bread can be made entirely from scratch.
What I don’t like:
- The format of the recipes being categorized by contributor, rather than by type of dish. This makes it difficult to navigate.

John Bersani takes readers on a culinary tour of the Chianti region by introducing them to the eponymous twenty friends and twenty recipes. For the most part, the recipes are refreshingly approachable with ingredients available in the US. And the techniques might be possible for the average cook. But the anecdotes he tells about the friends who provided the recipes is what really elevates this book beyond ordinary cookbook. Bersani even includes the Italian-American dishes that many people associate with Italian cuisine (but that are not actually available in Italy). I'm obsessed with all things Italian and can't wait to try some of these recipes. #20Amici40Ricette20Friends40Recipes #NetGalley

As a good cookbook aficionado, I was curious about the idea behind "20 Amici - 30 Ricette". This is such an interesting concept to have a group of people from one particular region (here - Tuscany) sharing their favourite recipes.

What I liked:
+ overall concept - people talking about their favourite dishes and sharing recipes
+ aesthetics - this book is without a doubt beautifully designed
+ focus on one particular region that allows a deeper exploration

What I didn't like:
- US-centrism - it's quite obvious that the author focuses on American readers, comparing things to how they're done in the US
- randomness of recipes - as they're oriented around a person, it's quite challenging to browse between starters, sides, breakfast dishes or main courses
- too much focus on meat - not enough balance of not only different protein options but also very few vegetarian dishes in the collection

A great cookbook that had everything you would want from an Italian cookbook. This isn't just a cookbook but a book of people, food, recipes, sharing. I love that in the beginning they talk about cookbooks being a place to communicate your stories, the food you make and know and that the next person should use it to develop their way of cooking. You don't have to follow all recipes word for word, you can create your own along the way.

A great book to read, to use, to share.

Thank you NetGalley and The Collective Book Studio for giving me the opportunity to read and review this book.

Oh, how nice it was to imagine myself back in Tuscany while the weather has been so horrible here. This is such an immersive book it was almost like a wonderful trip, a travelogue, and good too. What's not to like. Loved it, it brightened up a nasty cold weekend.

I received an advance review copy for free, and I am leaving this review voluntarily. Like Bersani says, this is a book about cooking and people not just cooking and it’s a different view to cookbooks than I have previously looked at with sectioning chapters by person/friend instead of dish or ingredient is unique. I like the person's little story at the beginning of their chapter. The scenery photos were stunning and the food ones were appetising. Overall I found the recipes easy to follow with some great recipes included and the make it a meal and wine pairing being included with dishes was helpful.

An amicable concept. Talking about food with friends, then sharing these amicis recipes, alongside lovely images of a warm environment, wine recommendations and some tips.
Not your usual recipe or cookbook, and not your usual dinner party guide either.
The non-fiction, guide, cookbooks side was 3 stars for me.
Thanks to the interesting concept, that creates a narrative with the friends stories, 4 stars.

A mix between a recipe book and an account of the author's life in France and the friends made along the way. Some lovely colour photos, some of the recipes and others of the area that John now lives in. As I reviewed this on my kindle in was a little jumbled with titles, photos and recipes but I am sure in book form it would be a good reference and more along the lines of the John Burton Race book of his time in France. I love cookery books with background and extra detail and often sit of an evening going through not just to find a recipe to be inspired by but the background behind it. so this book fits the bill. Being the European side of the Atlantic the US sources are irrelevant as supplies are readily available.

This is not exactly the kind of cookbook that I would keep as a reference or resource that I go to frequently for ideas and techniques, but this is a beautifully illustrated, actually, photo-filled, book that shows Tuscany and some of the simple, straight-forward foods of the region. I get the impression that the author is not a chef perse, or even a native of Italy but an American expat who relocated to Chianti and runs a business providing food and wine tours of the region. The book reads a bit like such a tour. He introduces each friend and tells some entertaining anecdote about them and shares one, or a few of their recipes. Most of the recipes are accompanied by a nice image of the finished product and are easy to follow (some overwhelmingly so...do I really need a recipe to put imported prosciutto, soppressata, salame, and cheese on a plate?). Some of the recipes come with a wine recommendation, from the Chianti region, of course. Then he moves on to the next friend. The book is not organized for meal planning, but at the end the author supplements his friends' recipes with some of his own to add balance and adds a few seasonal menus as suggestion. The photos are a pleasure to look at and made me long for a trip. Overall, this was a fair cookbook but a very nice travel-picture book that would spend more time on my coffee table than kitchen counter.
I received advanced access to this book thru NetGalley (for which I want to thank NetGalley and the publisher, The Collective Book Studio) for an honest review. The opinion expressed here is my own.

Suh a lovely premise with beautiful photography, a wide range of recipes, and lovely context around the locations that helped yield this cookbook.

A stunning and immersive take on a cookbook that leaves you wanting to visit the Chianti region. Including an array of recipes from John Bersani's friends that bring out the culture of Tuscany. Recipes are simple to follow and include beautiful images enticing the reader to make themselves.

Book Review: 20 Amici – 40 Ricette: Friends and Food from the Heart of Chianti by John Bersani

John Bersani’s 20 Amici – 40 Ricette is far more than just a cookbook; it’s an invitation into the heart of Tuscany, offering readers an authentic taste of Chianti’s culinary traditions through recipes, vivid photographs, and the stories of the locals who make this region unforgettable. This beautifully curated book presents 40 authentic Tuscan recipes alongside stories from 20 friends and locals, allowing readers to experience the culture and cuisine of Chianti in a way that feels intimate and deeply connected to place.

The book’s structure—20 friends, 40 recipes—gives it a unique and engaging rhythm. Each featured local, from family cooks to seasoned chefs, shares both a part of their life in Tuscany and a cherished recipe that reflects their personal connection to the region’s cuisine. From comforting, familiar dishes like Risotto Semplice (basic risotto) to traditional specialties like Branzino al Forno (whole roasted Mediterranean sea bass), the recipes bring Tuscan flavors into the home kitchen with simplicity and elegance. Each recipe is presented with detailed instructions that encourage home cooks of all skill levels to recreate the dishes authentically.

Bersani’s writing feels like a guided tour, offering readers tips and insights that only a long-time resident could provide. His background and experience living in Gaiole—a village celebrated for its beauty and tradition—shine through in every page, making it clear that this book is a genuine expression of his affection for the region. This local perspective is invaluable, giving readers not only cooking guidance but also a glimpse into Tuscan traditions, regional produce, and local ingredients.

The visual appeal of 20 Amici – 40 Ricette is stunning, with over 80 photographs that capture the essence of Tuscan life. From bustling street markets and scenic views to the rustic kitchens where these dishes are made, the photos transport readers into the very heart of Chianti. The quality of the book’s production—the glossy hardcover and artful layout—makes it a beautiful addition to any cookbook collection, one that invites repeated use and admiration.

Bersani’s 20 Amici – 40 Ricette will appeal to lovers of Italian cuisine and culture, as well as those who dream of experiencing Tuscany firsthand. It is an ideal choice for readers looking to expand their repertoire of Italian dishes with genuine recipes that celebrate simplicity, flavor, and tradition. Whether used as a functional cookbook or a coffee table treasure, it’s a culinary journey that brings the warmth and spirit of Chianti into any home, leaving readers with both a sense of satisfaction and a deepened appreciation for Tuscany’s rich culinary heritage.

For anyone seeking a cookbook that goes beyond recipes to convey a sense of place, 20 Amici – 40 Ricette offers a rich, multi-sensory experience that will inspire both cooking and wanderlust.

This cookbook is a love letter to Italy, written like a travelogue.
We are presented an array of Italian cooks from the Author's life who share a favourite.
Nothing very new under the sun, lots of the recipes that seem so popular with Americans were present, but the photography is beautiful and the recipes are simple and hearty.
This is good for people who don't have many Italian cookery books.

Thank you, The Collective Book Studio for the copy of 20 Amici – 40 Ricette (20 Friends — 40 Recipes). Do you want to feel like you’re visiting Tuscany? John Bersani introduces us to the region by writing about his friends and their recipes and his love for the food and the people shines through. I’m not sure I would ever make the recipes, but they all sound delicious, and I appreciated the little cooking hints and the loved ones about repurposing ingredients. This would be a great gift for anyone with a hankering to travel to Tuscany.

A fabulous book of recipes I can’t wait to try. The pictures are fantastic and the rustic vibe is perfection. I love a cozy cookbook like this!

Lots of amazing recipes and stories. Most recipes are more complicated than I’d likely make. But they all sounded delicious!

20 Amici – 40 Ricette invites readers to truly experience the Chianti region through over 40 authentic Tuscan recipes and heartwarming stories from locals who feel like friends. Written by John Bersani, the book offers a personal tribute to Tuscany’s food, culture, and people, featuring insights from local chefs and home cooks. It showcases the charm of Gaiole, a village celebrated for its idyllic lifestyle, and includes recipes like Risotto Semplice and Branzino al Forno. With stunning photography and practical tips from a longtime resident, this beautifully designed hardcover serves as both a cookbook and a window into the rich culinary tradition of Tuscany, perfect for bringing a taste of Italy into your home.

20 Amici - 40 Ricette gives 40 authentic Tuscan recipes.
The text formating felt a bit dense at times, but that may have been exacerbated by reading on mobile. The photos were absolutely beautiful and everything looked delicious. Some of the recipes looked a little bit beyond my skill set, but were still written clearly.

Thanks to The Collective Book Studio and NetGalley for an eARC of this cookbook for an honest review.