Download or read book Cucina Romana written by Sara Manuelli and published by Interlink Books. This book was released on 2023-08-08 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ultimate guide to Rome, lusciously illustrated with photographs of Roman people, places, and restaurants. "I grew up in Via dei Cappellari, a dingy, narrow street of Camp di Fiori in Rome. Every morning, I woke up to the sound of the market carts rattling on the cobblestones, as they made their way to the market, laden with tightly packed vegetable and fruit wooden boxes. And regardless of how many times I’ve done it, I still gasp at the view as I approach from Via dei Cappellari the photogenic Campo de Fiori market square—both a tourist destination and the home to one of the oldest fruit, vegetable and flower markets in Rome." –Sara Manuelli Born and raised in Rome, Sara Manuelli reveals its gastronomic secrets: the tiny restaurants tucked away in side streets and frequented religiously by locals, the specialist shops selling gourmet ingredients and artisan produce. This is the ultimate guide to Rome, lusciously illustrated with photographs of Sara’s favorite Roman people and places. Each chapter introduces an area of Rome, its restaurants, food, markets, and people. Once a Jewish ghetto, the Ghetto e Isola Tiberina, for example, is the home of specialist restaurants and ingredients that recall ancient Roman-Jewish culinary influences. Here you’ll find irresistible dishes such as fried squash flowers stuffed with anchovies and mozzarella served in tiny tratorrias such as Sora Margherita—unsignposted, but always full. Six local day trips from Rome are also featured, taking in areas such as Frascati, a hilltop town to the southeast of Rome, where the local white wine is produced. Groups of Romans will drive here just for the evening, dining at one of the many restaurants and enjoying the view and the local white wine. Each area of Rome is accompanied by a selection of recipes from the local restaurants—simple dishes that make the most of ingredients like vine-ripened tomatoes, pulses, pancetta, lamb, artichokes, mozzarella, and fresh egg pasta. The final chapter discusses Rome’s light and refreshing wines and gives suggestions about which ones should be served with particular dishes. Cucina Romana reveals the beating heart of this magical city. In a place where food is at the center of life and culture, there is only one way to really get a taste of Rome.
Download or read book Rome at Home written by and published by Broadway. This book was released on 2004 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Suzanne Dunaway has been in love with Italy for thirty years, living in Rome off and on and absorbing as much as possible about the cuisine of the Eternal City. Now she has put the basics ofla cucina romanainto one seductive book.Rome, at Homewill enable anyone to savor the irresistible, straightforward flavors of Rome’s best ristoranti, trattorie, pizzerie, and home kitchens. Requiring no elaborate techniques, only deep respect for each ingredient, the more than 150 recipes are perfect for quick weeknight suppers or more leisurely weekend dinners for two or ten. Spicy Penne all’Arrabbiata, classic Spaghetti al Limone, and delectable Abbacchio alla Scottadito (tiny lamb chops delightfully called "finger-burners") require surprisingly little fuss but deliver restaurant-caliber results. From artichokes to zucchini, vegetables are the centerpiece in dozens of pasta sauces, antipasti, and side dishes. Luscious but light desserts, such as an ethereal ricotta cake or classic panna cotta make the magical journey complete.Rome, at Homeis also liberally sprinkled with Dunaway’s whimsical watercolors for a wonderfully personal touch. A culinary tour of one of the world's most enchanting cities,Rome, at Homeis equally a marvelous gift and a book to cook from every day.
Download or read book Tasting Rome written by Katie Parla and published by Clarkson Potter. This book was released on 2016-03-29 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen. eBook Bonus Material: Be sure to check out the directory of all of Rome's restaurants mentioned in the book!
Download or read book Cucina Romana written by Andrew Cotto and published by . This book was released on 2021-03-25 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cucina Romana: Another Italian Adventure continues the story of Jacoby Pines, a fledgling expat in Tuscany who discovers a potential connection to his ancestry while on holiday in Rome. What follows is a food-filled, wine-soaked adventure about one man's quest for family among the splendor of Italy.
Download or read book Let s Eat Italy written by Franois-Rgis Gaudry and published by Artisan Books. This book was released on 2021-11-09 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ultimate book on every aspect of Italian food—inspiring, comprehensive, colorful, extensive, joyful, and downright encyclopedic.
Download or read book Roma in Cucina written by Carla Magrelli and published by . This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Carciofi alla giudia, mozzarella in carrozza, supplied as appetizers. Then one of the many kinds of pasta, with cheese and pepper: amatriciana, grìcia, carrettiera; then the endless ways of preparing meat and offal: tongue, tail, sweetbread, tripe. And for dessert: a delicious crostata.Roman cuisine is a veritable feast of the senses and flavours, often overwhelming and never banal; its history is rooted in the centuries under the empire and the papacy, and it makes use of the finest raw materials of the Lazio region. Fact sheets presenting the local products and wines accompany the 70 traditional recipes, prepared by some of the most renowned chefs in the capital.
Download or read book Storia della cucina La cucina medievale written by ROBERT MARCHESE and published by Youcanprint. This book was released on 2013-03-13 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt: Questo testo è frutto di una ricerca su svariati testi di cui è data ampia bibliografia. Contiene una panoramica die grandi cuochie dell'antichità ed in particolare dell'epoca medievale ma con riferimenti anche alla cucina dell'antica Roma e quella Rinascimentale. Si descrive anche l'evoluzione della tavola e delle abitudini alimentari degli antichi con riferimento alle stoviglie ai metodi di cottura e alla profonda differenza fra il mangiare dei poveri e quello dei ricchi per i quali il banchetto era anche una dimostrazione di fasto e di ricchezza. Si descrivono anche alcuni piatti legate a personaggi famori e la trascrizione di ricette originali più o meno modificate per renderle appetibili alle mutate abitudini culinarie del tempo attuale.
Download or read book Cucina Tipica written by Andrew Cotto and published by . This book was released on 2018-10-25 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cucina Tipica: An Italian Adventure is the story of Jacoby Pines, a disheartened American who arrives in Italy on holiday, and decides he never wants to leave. What follows is a wine-soaked, food-filled, travel-laden adventure about one man's quest for an antiquated existence in the modern world.
Download or read book Fodor s See It Rome 5th Edition written by Fodor's Travel Publications, Inc. and published by Fodors Travel Publications. This book was released on 2012 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: The colorful guide that brings Rome to life • PHOTOS by the hundred • 54 pages of COLOR MAPS • REVIEWS of sights, restaurants, hotels, and shops, grouped by region for easy navigation • PRACTICAL INFORMATION in every listing • WALKING and DRIVING tours • Cool INSIDER TIPS • “BEST OF” lists that make itinerary planning a snap
Download or read book Art Culture and Cuisine written by Phyllis Pray Bober and published by University of Chicago Press. This book was released on 2001-06 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: How we define, prepare and consume food can detail a full range of social expression. Examining the subject through the dual lens of archaeology and art history, this book argues that cuisine as an art form deserves a higher reputation.
Download or read book No Need to Knead written by Suzanne Dunaway and published by Grub Street Publishers. This book was released on 2012-12-10 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: A James Beard Award nominee: “This year’s best bread book . . . produces fantastic results! . . . It should be a mandatory purchase for its pizza dough alone” (Salon). Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavor than most breads. Her ingredients are simply flour, water, yeast, salt—and passion. She uses no preservatives or additives of any kind. The recipes are her own creations, developed over years of trial and error. You will find focaccia, ciabatta, pane rustico, and pizza as well as breads from around the world such as baguette, sourdough flapjacks, blini, muffins, corn bread, brioche, African Spiced bread, kulich, and kolaches. In addition many of the basic bread doughs are fat-free, sugar-free, and dairy-free making then perfect for people on strict dietary or allergy regimes. There are also dozens of recipes for dishes you can make with bread: soufflés, soups, salads, and even desserts such as chocolate bread pudding. Plus, fun recipes to make with children. Suzanne Dunaway was the owner and head baker of Buona Forchetta Handmade Breads in Los Angeles, hailed as one of the seven best bakeries in the world by W Magazine. Gourmet called her breads “addictive.” “If kneading makes you need a sit down and need a rest, then this book will encourage you back into the kitchen. A great bread making class for all of us lazy bread makers.” —Foodepedia “Fabulous.” —The Telegraph
Download or read book The Eternal Table written by Karima Moyer-Nocchi and published by Rowman & Littlefield. This book was released on 2019-03-08 with total page 267 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Eternal Table: A Cultural History of Food in Rome is the first concise history of the food, gastronomy, and cuisine of Rome spanning from pre-Roman to modern times. It is a social history of the Eternal City seen through the lens of eating and feeding, as it advanced over the centuries in a city that fascinates like no other. The history of food in Rome unfolds as an engaging and enlightening narrative, recounting the human partnership with what was raised, picked, fished, caught, slaughtered, cooked, and served, as it was experienced and perceived along the continuum between excess and dearth by Romans and the many who passed through. Like the city itself, Rome’s culinary history is multi-layered, both vertically and horizontally, from migrant shepherds to the senatorial aristocracy, from the papal court to the flow of pilgrims and Grand Tourists, from the House of Savoy and the Kingdom of Italy to Fascism and the rise of the middle classes. The Eternal Table takes the reader on a culinary journey through the city streets, country kitchens, banquets, markets, festivals, osterias, and restaurants illuminating yet another facet of one of the most intriguing cities in the world.
Download or read book Cucina Povera written by Pamela Sheldon Johns and published by Andrews McMeel Publishing. This book was released on 2011-09-13 with total page 199 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Brava, Ms. Sheldon Johns, for bringing this cooking to us with such grace, and with a reverence that goes to the heart of the Italian cuisine." --InMamasKitchen.com "Cucina Povera is a delightful culinary trip through Tuscany, revered for its straightforward food and practical people. In this beautifully photographed book you will be treated to authentic recipes, serene landscapes, and a deep reverence for all things Tuscan." --Mary Ann Esposito, the host of PBS' Ciao Italia and the author of Ciao Italia Family Classics The no-waste philosophy and use of inexpensive Italian ingredients (in Tuscan peasant cooking) are the basis for this lovely and very yummy collection of recipes. --Diane Worthington, Tribune Media Services Italian cookbook authority Pamela Sheldon Johns presents more than 60 peasant-inspired dishes from the heart of Tuscany inside Cucina Povera. This book is more than a collection of recipes of "good food for hard times." La cucina povera is a philosophy of not wasting anything edible and of using technique to make every bite as tasty as possible. Budget-conscious dishes utilizing local and seasonal fruits and vegetables create everything from savory pasta sauces, crusty breads and slow-roasted meats to flavorful vegetable accompaniments and end-of-meal sweets. The recipes inside Cucina Povera have been collected during the more than 20 years Johns has spent in Tuscany. Dishes such as Ribollita (Bread Soup), Pollo Arrosto al Vin Santo (Chicken with Vin Santo Sauce), and Ciambellone (Tuscan Ring Cake) are adapted from the recipes of Johns' neighbors, friends, and local Italian food producers. Lavish color and black-and-white photographs mingle with Johns' recipes and personal reflections to share an authentic interpretation of rustic Italian cooking inside Cucina Povera.
Download or read book Italian Food written by Elizabeth David and published by Penguin. This book was released on 1999-02-01 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: Elizabeth David's Italian Food was one of the first books to demonstrate the enormous range of Italy's regional cooking. For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sicily, Lombardy, Umbria, and many other regions. David imparts her knowledge from her many years in Italy, exploring, researching, tasting and testing dishes. Her passion for real food, luscious, hearty, fresh, and totally authentic, will inspire anyone who wishes to recreate the abundant and highly unique regional dishes of Italy. For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.
Download or read book Italians and Food written by Roberta Sassatelli and published by Springer. This book was released on 2019-05-18 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a novel and original collection of essays on Italians and food. Food culture is central both to the way Italians perceive their national identity and to the consolidation of Italianicity in global context. More broadly, being so heavily symbolically charged, Italian foodways are an excellent vantage point from which to explore consumption and identity in the context of the commodity chain, and the global/local dialectic. The contributions from distinguished experts cover a range of topics including food and consumer practices in Italy, cultural intermediators and foodstuff narratives, traditions of production and regional variation in Italian foodways, and representation of Italianicity through food in old and new media. Although rooted in sociology, Italians and Food draws on literature from history, anthropology, semiotics and media studies, and will be of great interest to students and scholars of food studies, consumer culture, cultural sociology, and contemporary Italian studies.
Download or read book Italian Slow and Savory written by Joyce Goldstein and published by Chronicle Books. This book was released on 2004-10-14 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents 120 recipes for slow-cooked Italian dishes, including soups, sauces for pasta and polenta, fish and shellfish, poultry and rabbit, meats, and vegetables, and provides information on traditional Italian cooking methods and ingredients.
Download or read book Encyclopedia of Pasta written by Oretta Zanini De Vita and published by Univ of California Press. This book was released on 2019-09-17 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: Illustrated throughout with original drawings by Luciana Marini, this will bethe standard reference on one of the world's favorite foods for many years tocome, engaging and delighting both general readers and food professionals.
