It wasn't too long after A16 Food + Wine came out that the restaurant's wine director, Shelley Lindgren, started talking to me about a second book with her other restaurant, SPQR. But a chef change put the plan on hold for a couple of years. Finally, in 2011, with Chef Matt Accarino, we went for it.

The three of us, as well as family, friends, and Bay Area photographer Sarah Remington, canvassed northern and central Italy. We met a puppy named Lambrusco outside of Rome and off-roaded in a vineyard to watch the sunrise over the Adriatic. We even got stuck in an epic traffic jam in Verona. Along the way, we met countless winemakers and chefs who inspired the book. Publication Date October 16, 2012, with Ten Speed Press

Amazon

Overheard//

"Shelly Lindgren and Matthew Accarrino have composed a book filled with their inspirations based on Italian regional cuisine and wines. It gives us a powerful insight into what makes SPQR one of San Francisco’s favorite restaurants. It makes me wish I lived close by.” —Thomas Keller, The French Laundry

“I am a staunch traditionalist when it comes to Italian cuisine, yet I love Matthew Accarrino’s modern Italian cooking at SPQR. His food is Italian in spirit but cooked in the region (paese) of California, using local ingredients, contemporary techniques, and infusing the food with soul and sophistication. Shelley Lindgren is my go-to goddess for Italian wine. A charming and delightful educator, she has extensive knowledge of Italian wine making and wine makers. But even more important, she seeks out little known wines from small regional producers. I learn and taste something new with every visit to SPQR.”
—Joyce Goldstein, chef, author, and culinary consultant

“Matthew brings a sense of elegance and refinement to Italian cooking that seems at once natural and yet revelatory. There is a humanistic element to the cooking at SPQR that in concert with Shelley’s wine service, creates a memorable and warm experience. I always look forward to returning.”
—Christopher Kostow, chef, The Restaurant at Meadowood

“How often anyone who unwraps SPQR will make Farro-Stuffed Quail with Chestnuts, Persimmons, and Dandelion Greens is open to debate, but this San Fran restaurant’s take on Italo-inspired California cooking will dazzle the right foodie on your list.” —Cooking Light for SPQR: Modern Italian Food and Wine

"This is the kind of cookbook that seems equally appropriate on the coffee table, nightstand, or kitchen counter. I loved curling up with it and learning about the eight historical Roman roads and these regions' rich agricultural and culinary traditions."—Emily Han, thekitchn.com

“With well-thought-out recipes and little known wine pairings, discover a perfect
balance of contemporary flavor and technique with a soulfulness that is respectful of tradition. Through Matthew’s passion and experience, SPQR will challenge you to become a better cook!”
—Rick Moonen, executive chef and owner of rm Seafood