From the bestselling Italian author comes a novel based on the true story of a priest who refused to surrender... The school year is finished, exams are over and summer stretches before seventeen-year-old Federico, full of promise and opportunity. But then he accepts a request from one of his teachers to help out at a youth club in the destitute Sicilian neighbourhood of Brancaccio. This narrow tangle of alleyways is controlled by local mafia thugs, but it is also the home of children like Francesco, Maria, Dario, Totò: children with none of Federico's privileges, but with a strength and vitality that changes his life forever.  Written in intensely passionate and lyrical prose, What Hell Is Not is the phenomenal Italian bestseller about a man who brought light to one of the darkest corners of Sicily, and who refused to give up on the future of its children. Perfect for fans of Elena Ferrante and Roberto Saviano.

"The History of Italian Cinema" is the most comprehensive guide to Italian film ever published. Written by the foremost scholar of Italian cinema and presented here for the first time in English, this landmark book traces the complete history of filmmaking in Italy, from its origins in the silent era through its golden age in the 1940s, 1950s, and 1960s, and its subsequent decline to its resurgence today.

Gian Piero Brunetta covers more than 1,500 films, discussing renowned masters including Roberto Rossellini and Federico Fellini, as well as directors lesser known outside Italy like Dino Risi and Ettore Scola. He examines overlooked Italian genre films such as horror movies, comedies, and Westerns, and he also devotes attention to neglected periods like the Fascist era. Brunetta illuminates the epic scope of Italian filmmaking, showing it to be a powerful cultural force in Italy and leaving no doubt about its enduring influence abroad. Encompassing the social, political, and technical aspects of the craft, he recreates the world of Italian cinema, giving readers rare insights into the actors, cinematographers, film critics, and producers that have made Italian cinema unique. Brunetta's passion as a true fan of Italian movies comes across on every page of this panoramic guide.

A delight for film lovers everywhere, "The History of Italian Cinema" reveals the full artistry of Italian film.

Published in 1764, On Crimes and Punishments by Cesare Beccaria (1738-1794) courted both success and controversy in Europe and North America. Enlightenment luminaries and enlightened monarchs alike lauded the text and looked to it for ideas that might help guide the various reform projects of the day. The equality of every citizen before the law, the right to a fair trial, the abolition of the death penalty, the elimination of the use of torture in criminal interrogations--these are but a few of the vital arguments articulated by Beccaria.

This volume offers a new English translation of "On Crimes and Punishment" alongside writings by a number of Beccaria's contemporaries. Of particular interest is Voltaire's commentary on the text, which is included in its entirety. The supplementary materials testify not only to the power and significance of Beccaria's ideas, but to the controversial reception of his book. At the same time that "philosophes" proclaimed that it contained principles of enduring importance to any society grappling with matters of political and criminal justice, allies of the "ancien r?gime" roundly denounced it, fearing that the book's attack on feudal privileges and its call to separate law from religion (and thus crime from sin) would undermine their longstanding privileges and powers.

Long appreciated as a foundational text in criminology, Beccaria's arguments have become central in debates over capital punishment. This new edition presents Beccaria's "On Crimes and Punishments" as an important and influential work of Enlightenment political theory.

Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.