In 2014 the restaurant Osteria 16 opened in Vesterbro in Copenhagen, founded by friends chef Morten Kaltoft and artist Emil Alsbo. There are no snobbish waiters or pressed napkins here, just honest Italian food served family style so the whole table shares. Osteria 16 is modern Italian cooking that everyone can take part in.

Osteria 16 – Cookbook is Morten Kaltoft and Emil Alsbo's first cookbook. It holds 80 simple and original Italian dishes across antipasti, polenta, pasta, risotto, pizza, bread, dessert and classic Italian basics. The starting point is a few high-quality ingredients and the best of the season, and every single ingredient can be tasted. The many small dishes are simple and unpretentious, yet assured and full of flavour.

Morten Kaltoft previously worked at the Michelin restaurant Era Ora, and that experience shows clearly in the approachable recipes. Try, for instance, raw marinated langoustine tails with anchovy and chilli sauce, linguine with sea urchin, risotto with radicchio and red wine, or lemon tart with meringue.

The photographs are by Emil Alsbo and show the dishes, the restaurant and the atmosphere of a classic Italian market. The result is a cookbook at eye level and a visual diary from one of Copenhagen's most successful restaurants. The foreword is written by Kristoffer Dahy Ernst, editor-in-chief of Euroman.

Morten Kaltoft trained as a chef at Era Ora and opened Famo Saxogade in 2004 together with Fabbio Mazzon, former head chef there. Famo 51 and Famo Metro followed, and he has won several chef awards. Emil Alsbo is an artist, was part of the artist group Telefon Til Chefen, has sold work to the Danish Arts Foundation and exhibited at Charlottenborg and Tranen among others. Together they are behind Osteria 16 Haderslevgade, Spaghetteria, Osteria 16 Pesce and Osteria 16 Ravnsborggade.

Size | 19 × 2.3 × 24 cm
Cover | Softcover
Pages | 296 with illustrations and recipes
Language | Danish
Weight | 0.9 kg
ISBN | 9788793604797

See also our other books and magazines here.