POLPO: A Venetian Cookbook (Of Sorts)

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Russell is survived by his partner, Dr Genevieve Verdigel, an art historian specialising in the Italian Renaissance, and three children.

This stunning brand-new cookbook offers outstanding recipes from Russell Norman's acclaimed new restaurant, Trattoria Brutto, alongside an ode to one of Italy's most beloved cities, Florence, and specifically the bohemian district of Santo Spirito.It is important that you buy your sliced prosciutto from a good Italian delicatessen. The slices should be so thin that you can almost see through them. You will also get your ricotta salata here – it's a salted, firm variation of the normally soft cheese and is perfect for grating. Including Russell's captivating stories and insider advice, Brutto is a proudly fuss-free recipe book to use every day, wherever you are, and an joyous tribute to Italy's greatest rustic cuisine. Read more Details He lived in Italy for a year so that, he said, he could “learn to cook like a 90-year-old Venetian granny” for his third book, Venice: Four Seasons of Home Cooking. His latest book, Brutto: a (Simple) Florentine Cookbook, was published this month. Norman was also, Parker Bowles said, a “consummate professional”. “He had a passion and he could talk to you about it, write about it, do it and make it: he was a chef, a restaurateur. There was no pretence there. No artifice. He was a proper person.” Russell Norman has died aged 57 following a cardiac arrest. BBC Saturday Kitchen star Norman was known for starting the Polpo chain of restaurants, as well as spin-offs Spuntino and Polpetto.

He loved seeking the offbeat place; the places frequented by the locals and in which you feel like you are escaping from the conventional worldview.” Verdigel and Norman travelled to Italy at least once a month, she said. Norman loved Venice in particular. The accolade came just two years before Russell went on to present six-part doc The Restaurant Man on BBC Two. In 2016, his second cookbook won the Guild Food Writers Award for best food and travel book. Restaurant Magazine reports that Brutto will remain open under the custodianship of Norman's son, Ollie, and his wife, Jules. The Guardian described Russell as "a macchiato-sipping, cigarette-smoking caricature of an anxious restaurateur"

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His highly caffeinated sentences tripped over one another, offering abundant rephrasings, clarifications and reformulations." It was the book he was most proud of,” she said. “He’s been so happy since it came out, so full of life. That book is testimony to how much he loved Italy and its spirit, and how he and his photographer Jenny Zarins could capture that.

In a large mixing bowl, gently combine the octopus and potatoes with the garlic, parsley and chilli flakes. Season with salt and pepper and dress with olive oil and lemon juice. Broad bean, mint and ricotta bruschette After at least 30 minutes, but ideally when doubled in size, your dough is ready. Divide the dough into 12 large golf-ball-sized pieces and then roll them into thin 20cm discs. Top with the rest of your ingredients (below) and cook. If you want to use the dough later, place the balls of dough on a tray, cover with a damp cloth and leave in the fridge for up to 12 hours. Just remember to take them out 30 minutes before you're ready to use them.Polpo set a fine standard for a subsequent Waterstones Book of the Year winners, and also established a precedent for us in celebrating titles that mirror our own independence and enthusiasm. His business partner and friend Richard Beatty, a co-founder of Polpo and Spuntino, shared the news of Norman's death in a statement today. "It is with the greatest sadness I announce the loss of my best friend Russell Norman. After a short battle in hospital, he died surrounded by family and friends," it said.