We took a look back at the Italian, Italian American, and Italian-ish cookbooks from the past year.

Cookbook author, food journalist, and tour guide Katie Parla launched her latest volume, Rome, focusing on the food and history of the eternal city. We discussed creating the book, Rome’s culinary history, and more.

Pastry chef and Ciao, Gloria owner Renato Poliafito launched his latest cookbook, Dolci!: American Baking with an Italian Accent. We caught up with him to talk about how he curated the recipes in the book, flavors, and baking techniques.

This past year saw plenty of great Italian-inspired cookbook. There were a few trends of course like the popularity of “cucina povera,” a style of cooking associated with Italian peasants, like those who came to the United States during the great migration. Seafood and coastal regions were also popular this year, from the Amalfi Coast to Sicily to Italy’s many smaller islands.

New York City has always been a city of restaurants. Diane Ashley collected recipes from restaurants across the city offering a unique snapshot of what diners were eating.

Available in English for the first time today, A Short History of Spaghetti with Tomato Sauce tells the story of tomato sauce and spaghetti. Montanari is looking at the history of tomato sauce from the perspective of Italians in their native Italy.

A new cookbook on Italian food is available today, but it is much more than just a collection of recipes. Let’s Eat Italy!: Everything You Want to Know About Your Favorite Cuisine provides readers with helpful charts and images.

Available today is a new Italian-American inspired cookbook from Angie Rito and Scott Tacinelli, who teamed up with Jamie Feldman, a cookbook writer and editor. Italian American: Red Sauce Classics and New Essentials: A Cookbook promises a modern take on classic red sauce recipes.

A new pasta cookbook is available today from Missy Robbins, the chef at Misi and Lilia in Brooklyn. Both the chef and her restaurant are known fro for handmade pasta. Pasta: The Spirit and Craft of Italy’s Greatest Food, with Recipes explores 40 handmade pasta shapes.