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After the success of Nina Parker's debut cookbook, Nina St Tropez: Recipes from the South of France, the London-based chef decided to turn her attention to Italy for her next project. The result was a tome full of delicious summer recipes that recreate classic dishes from the island of Capri and the Amalfi coast. Read on to preview Vogue's six favourite recipes from Nina's new book, Nina Capri.
HOUSE LIMONCELLO
House Limoncello is the drink of this region. Every restaurant makes a slightly different version of this very punchy, fragrant liqueur, and it always arrives in a chilled shot glass at the end of your meal. Beware, it's considered poor form not to drink it. Last summer, after visiting five restaurants with my dad for some much needed recipe research, let's just say we needed more than a cab to get us home!

Makes 1 litre
Ingredients

• 10 good-quality unwaxed lemons, rinsed and dried (Amalfi if you want to be fancy) 
• 700ml vodka 

For the syrup

• 230g unrefined caster sugar, to taste 
• 230ml water

PREPARATION

1. Peel the skins off the lemons - don't keep too much of the white pith as it will make the limoncello too bitter. 
2. Place all the pared lemon zest into a large jar and pour over the vodka. Seal with the lid and leave to infuse in a cool, dry place out of direct sunlight for about 1 week. The longer it is left, the stronger the flavour. 
3. Strain the vodka through a sieve into a jug and set to one side.
4. Make the syrup by combining the sugar and water in a saucepan and placing it over a medium heat, stirring to dissolve the sugar. Cook for about five minutes until slightly reduced. 
5. Remove and pour the syrup into the jug with the vodka and taste to check for sweetness. You can make more sugar syrup if you prefer a sweeter taste. 
6. Decant the syrup into a sterilised bottle and store it in the fridge where it will keep for up to one year. Before serving, put it in the freezer, Capri-style, for 20 minutes to get it super-cold.

MARIA CALLAS MARBLED BREAKFAST CAKE
If there was ever a cake to eat at breakfast and dunk into a café latte, while overlooking the Marina Grande with Maria Callas's O Mio Bambino Caro blasting in the background, this is it. I have adapted this from the more typical, plainer version, as I prefer it with chocolate and almonds.

Serves 8-10
Ingredients
200g soft unsalted butter

250g unrefined caster sugar

3 free-range medium eggs, separated

1 tablespoon vanilla extract

150g plain yoghurt

160g brown rice flour

90g ground almonds

50g unsweetened cacao powder

Preparation
Preheat the oven to 180 degrees Celsius.

Butter a Bundt tin, or butter and line a 24cm cake tin with baking parchment.

In a stand mixer, cream the butter and sugar until light and fluffy - this takes about five minutes.

In a bowl, lightly whisk the egg yolks, vanilla extract and yoghurt. In a separate bowl, mix the flour and ground almonds.

Reduce the speed of the mixer and add a spoonful of the yoghurt mix, allowing it to be incorporated before adding a spoonful of the dry mix.

Continue adding a spoonful of each, alternating between the mixtures until combined. Use a spatula to carefully scrape the mixture into a large bowl.

Clean and dry the mixer bowl, and beat the egg whites to form stiff peaks. It will take about 12 minutes to whip enough air into them to make them firm.

Now fold a third of the egg whites into the batter, then combine another third and then finally the last.

Carefully divide the mixture between two bowls. Gently fold the cacao powder into one bowl of batter. There should now be one white batter and one chocolate. Spoon half the white batter into the cake tin, then use a spoon to add the chocolate batter at random.

Add the remaining white batter on top and spoon over the chocolate batter as before.

Using a knife, and without touching the bottom of the tin, gently swirl the mixture once or twice; this creates the marbled effect. Be careful not to overmix and lose any definition between the white and chocolate.

Bake in the oven for 30-35 minutes, or until a skewer comes out clean. Leave to cool on a wire rack before removing the cake from the tin to cool completely. This is best eaten immediately but will keep wrapped up in cling film for up to two days. Bene!