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This is the follow up to Nina’s first book – NINA ST TROPEZ. She whips up more charming recipes, more elegant desserts and more of her trademark chic French and English style.

Nina Parker has a passion for puddings. After university, she joined the team at L’Anima, London as a commis chef and fell in love with their style of pastry and cooking using fresh Italian ingredients with a rustic touch. She has spent time in some fantastic kitchens: from preparing moelleux au chocolat at The Dorchester for Alain Ducasse, Tarte Tatain at Tom Aikens, fresh marshmallows at The Ledbury, to rolling out the croissant dough at 5am in The Senequier Bakery, St Tropez. Whilst working as chef for Bocca di Lupo’s Gelupo in Soho, they won Time Out‘s “best gelateria”.

In 2012 she launched her own catering company NINA, dedicated to bringing a taste of her childhood to the heart of London and beyond.


Nina Parker brings you a taste of the Amalfi Coast in Nina Capri. A heady tour of blood orange bellinis and boozy bass.
Stunning scenery, simple food and screen legends - no wonder chef Nina Parker fell for la dolce vita on Capri and the Amalfi coast
Nina Parker... Your book is beautiful. (You had me at Breakfast Cake). Your limoncello is glorious. Thank you so much.
Nigel Slater
From its cheese-loaded pastas to doughy pizzas and impossibly creamy gelato, typical Italian cuisine does not seem to offer many dairy-free or gluten-free options. However, London-based chef Nina Parker's beautiful cookbook challenges these conceptions. This book offers many lighter and healthier options of popular Italian classics, including a gluten-free chestnut and banana bread and a dairy-free hot chocolate, as well as some of Nina's own inventions.