Hardcover
Brutto means ugly in Italian, a less-than obvious name for a restaurant, but one which British chef Russell Norman chose because of its secondary implications of unrefined and inelegant, and because the phrase brutto ma buono, ugly but good, evokes family home cooking.
As revealed in this collection of recipes from Norman’s London restaurant Brutto, the chef’s appreciation of the food of Florence is focused on the simple and flavorful rather than the refined and delicate. With careful plating one could possibly render these dishes beautiful, but it really does not seem necessary with the likes of many approachable recipes.
