Download or read book A Taste of Southern Italy written by Marlena De Blasi and published by Random House Digital, Inc.. This book was released on 2006 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this sequel to Regional Foods of Northern Italy, Marlena de Balsi continues her exploration into the foods of the different regions of Italy. For the many readers who love Marlena's books, here are stories of Italy told in the same moving voice, alongside delicious recipes from the region. Not just a cookbook, but a poignant look into Italian life.
Download or read book The Culture and Recipes of Italy written by Tracey Kelly and published by The Rosen Publishing Group, Inc. This book was released on 2016-12-15 with total page 50 pages. Available in PDF, EPUB and Kindle. Book excerpt: There’s much more to Italy than spaghetti! Readers may think they know Italian food, but they’ll get a true taste of the world-renowned flavors for themselves as they prepare delicious minestrone, risotto, and tiramisu. They’ll also learn about other cultural treasures of Italy, including its beautiful architecture and entertaining festivals. This motivating tour of the beautiful European country also incorporates compelling information about Italy’s history and geography, complemented by striking photographs and thought-provoking fact boxes.
Download or read book From the Source Italy written by Lonely Planet and published by Lonely Planet. This book was released on 2015-08-01 with total page 557 pages. Available in PDF, EPUB and Kindle. Book excerpt: From Lonely Planet, the world's leading travel guide publisher, From the Source is a groundbreaking cookbook series that introduces food lovers and travel enthusiasts to the world's most authentic local dishes by transporting them into the kitchens where they were perfected. Each country-specific edition features sumptuous original photography, up to 70 classic recipes, and inside stories and tips from the world's best local cooks, from street-food vendors to Michelin-starred chef patrons. With From the Source Italy, you'll tour through Northeast Italy's earthy and elegant hot broth-based soups and warming polenta and risotti, Northwest Italy's preserved cods and cakes of forest-harvested truffles and hazelnuts, Central Italy's dark gamey stews and fresh porcini mushroom pastas, and Southern Italy's citrus-scented fish grills and herby salads. Authors: Lonely Planet, Sarah Barrell and Susan Wright. About Lonely Planet: Since 1973, Lonely Planet has become the world's leading travel media company with guidebooks to every destination, an award-winning website, mobile and digital travel products, and a dedicated traveller community. Lonely Planet covers must-see spots but also enables curious travellers to get off beaten paths to understand more of the culture of the places in which they find themselves. 'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' -- Fairfax Media 'Lonely Planet guides are, quite simply, like no other.' - New York Times Lonely Planet guides have won the TripAdvisor Traveler's Choice Award in 2012, 2013, 2014, and 2015. Important Notice: The digital edition of this book may not contain all of the images found in the physical edition.
Download or read book Italian Street Food written by Paola Bacchia and published by Rizzoli Publications. This book was released on 2021-09-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is not just another Italian cookbook filled with pizza and pasta recipes. Italian Street Food takes you behind the piazzas, down the back streets and into the tiny bars and cafes to bring you traditional, local recipes that are rarely seen outside of Italy. Delve inside to discover the secret dishes from Italy’s hidden laneways and learn about the little-known recipes of this world cuisine. Learn how to make authentic polpettine, arancini, piadine, cannoli, and crostoli, and perfect your gelato-making skills with authentic Italian flavours such as lemon ricotta, peach and basil, and panettone flavour. With beautiful stories and photography throughout, Italian Street Food brings an old and much-loved cuisine into a whole new light.
Download or read book Istria written by Paola Bacchia and published by Rizzoli Publications. This book was released on 2021-10-19 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explore the culture and history of Istria - a land shared by Italy, Croatia and Slovenia - through the kitchens and recipes of its inhabitants. Istria is the heart-shaped promontory at the northern crux of the Adriatic Sea, where rows of vines and olives grow in fields of red earth. Here, the cuisine records a history of changing borders - a blend of the countries (Italy, the Republic of Venice, Austria, and Hungary) that have shared Istria's hills and coasts and valleys. This book is a record of traditions, of these cultures and of Paola's family: recipes from her childhood, the region's past, and her family and friends who still live beside the Adriatic coast. Among recipes for semolina dumplings, beef and pork goulash, and apricot strudel are memories of the region and the stories of the recipes' authors: the Italian-Istrians who remained in the region after the 1940s, and those who left for new countries. Istria is full of recipes inspired by home kitchens and memories of what grew in the owner's gardens: hearty grain soups and seafood, crepes piled high, and biscuits flavored with cinnamon. Istrian cuisine is a rich blend of Venice and Vienna, Hungary, and the Balkans - food doesn't have borders, and certainly not in this book's recipes.
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 Food of the Italian South written by Katie Parla and published by Clarkson Potter. This book was released on 2019-03-12 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: 85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique. Praise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review) “There's There’s Italian food, and then there's there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019) “[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel
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 Regional Foods of Northern Italy written by Marlena De Blasi and published by Three Rivers Press. This book was released on 2003-06-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a cookbook like no other. It evokes the essence of Northern Italy's traditional foods in a beautifully wrought amalgam of recipe and narrative. It beckons you across the wet stone of Venice's Rialto bridge into a candlelit fifteenth-century cantina. It invites you down a forest road in Umbria, where grappa-fortified fishermen toss trout onto a wood fire and stage a sunset feast. It proffers nearly two hundred recipes from the heart and soul of Italy's North, including: - Risotto allo Zafferano Milanese - Arista! Arista! - - Pasta delle Sfogliatrici - Pesce in Saor - - La Salsiccia alla Moda di Lucrezia Borgia - Fegato alla Veneziana - - Carbonada d'Enfer Arvier - Pesto di Mandorle e Noci Ferraresi - - Pollo alla Marengo - Cialzons della Famiglia de Galateo - - Pagnotta di Patate - Pasta e Fagioli - - Sogliole in Gratella - Caffe alla Valdostana - Tiramisu - This remarkable world within a book reflects the honest, authentic tastes of a people for whom food is a cardinal passion. With it in hand, you will perfume your home with the ancient and divine scents of glorious food, calling forth the ineffable essence of this land and its bounty. Let the adventure begin. About the Author Marlena de Blasi is an American living in Venice with her husband, Fernando. She has traveled extensively in her adopted country, stopping to savor each region's abundance. A food and wine journalist and culinary historian, her articles on food and travel have appeared in "The International Herald Tribune, The St. Louis Riverfront Times, and "Sacramento magazine. She is presently writing this volume's sequel, "Regional Foods of Southern Italy. "From the Hardcoveredition.
Download or read book Eating My Way Through Italy written by Elizabeth Minchilli and published by St. Martin's Griffin. This book was released on 2018-05-29 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: "After a lifetime of living and eating in Rome, Elizabeth Minchilli is an expert on the city's cuisine. While she's proud to share everything she knows about Rome, she now wants to show her devoted readers that the rest of Italy is a culinary treasure trove just waiting to be explored. Far from being a monolithic gastronomic culture, each region of Italy offers its own specialties. While fava beans mean one thing in Rome, they mean an entirely different thing in Puglia. Risotto in a Roman trattoria? Don't even consider it. Visit Venice and not eat cichetti? Unthinkable. Eating My Way Through Italy, celebrates the differences in the world's favorite cuisine"--Provided by publisher.
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 Lidia Cooks from the Heart of Italy written by Lidia Matticchio Bastianich and published by Knopf. This book was released on 2009-10-20 with total page 435 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the Emmy award-winning chef and bestselling author, a collection of wonderful, uncomplicated recipes from little-known parts of Italy, celebrating time-honored techniques and elemental, good family cooking. Penetrating the heart of Italy—starting at the north, working down to the tip, and ending in Sardinia—Lidia unearths a wealth of recipes: • From Trentino–Alto Adige: Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef • From Lombardy: A world of rice—baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron • From Valle d’Aosta: Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops • From Liguria: An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables • From Emilia-Romagna: An olive oil dough for making the traditional, versatile vegetable tart erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine Bolognese • From Le Marche: Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment • From Umbria: A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait • From Abruzzo: Fresh scrippelle (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a “guitar,” Rabbit with Onions, and Lamb Chops with Olives • From Molise: Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus • From Basilicata: Wedding Soup, Fiery Maccheroni, and Farro with Pork Ragù • From Calabria: Shepherd’s Rigatoni, steamed swordfish, and Almond Biscottini • From Sardinia: Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping This is just a sampling of the many delights Lidia has uncovered. The 175 recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact—the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art.
Download or read book My Calabria Rustic Family Cooking from Italy s Undiscovered South written by Rosetta Costantino and published by W. W. Norton & Company. This book was released on 2010-11-08 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first cookbook from this little-known region of Italy celebrates the richness of the region's landscape and the allure of its cuisine, featuring recipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native.
Download or read book Aperitivo written by Marisa Huff and published by Rizzoli Publications. This book was released on 2016-04-19 with total page 229 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kick off the evening as the Italians do, with these recipes for drinks and small dishes from the best bars and restaurants of Venice, Milan, Turin, and beyond. Aperitivo takes the reader on a spirited ride through this cocktail culture, covering variations on all the classics including the Negroni, the Bellini, and the spritz and stopping at the chicest bars that have elevated this ritual to an art form. Many of the drinks are structured around vermouths and other botanical-infused liqueurs, which offer a new world of complex flavors. They yield enticingly simple cocktails that refresh—without stunning the palate (thanks to a lighter alcohol content). But Aperitivo is just as much about the food because in Italy, drinking and eating go hand in hand. Recipes feature fried sage leaves, oven-roasted eggplant, and carbonara tramezzini, as well as many delicious riffs on crostini, frittata, and focaccia. Whether planning a party or just having a friend over for a quick drink, Aperitivo brings a whole new spirit of conviviality and true Italian style to the occasion.
Download or read book Love in a Tuscan Kitchen written by Sheryl Ness and published by . This book was released on 2018 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chocolate cake makes sweet dreams come true. In a real-life fairy tale, author Sheryl Ness shares how she fell in love with Vincenzo, a chef in a quaint Tuscan kitchen, over his decadent hot chocolate cake. This enchanting memoir will transport you to the cobblestone streets, lush hillsides dotted with grapevines and olive trees, and unique characters that create the backdrop for Sheryl's Italian love story. Love in a Tuscan Kitchen is sprinkled with traditional recipes she collected along the way and flavored with rich accounts of how her dreams were fulfilled many times over while living in a picturesque village in Chianti. Raise a toast and taste pure joy as Sheryl opens her heart to love, and in turn finds herself on a remarkable journey of discovery through the people, traditions, and customs of Italy as the blond Americana fell in love with the chef with twinkling eyes.
Download or read book Old World Italian written by Mimi Thorisson and published by Appetite by Random House. This book was released on 2020-09-15 with total page 429 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mimi explores the beautiful coasts and countrysides of Italy in this lavishly photographed cookbook featuring simple, authentic recipes inspired by the country's devoted producers and rich food heritage. Through her gorgeous cookbooks A Kitchen in France and French Country Cooking, a generation of readers fell in love with Mimi Thorisson, her lively family, and their band of smooth fox terriers. In their newest cookbook, the Thorissons put a pause on their lives in the idyllic French countryside to start a new adventure in Italy and satisfy their endless curiosity and passion for the magic of Italian cooking. Old World Italian captures their journey and the culinary treasures they discovered. From Tuscany to Umbria to Naples and more, Mimi dives into Italy's diverse regional cuisines and shares 100 recipes for authentic, classic dishes, enriched by conversations with devoted local food experts who share their time-worn techniques and stories. You'll luxuriously indulge in dishes culled from across the country, such as plump agnolotti bathed in sage and butter from the north, the tomato-rich ragus and pastas of the southwest, and the multi-faceted, seafood-laden cuisine of Sicily. The mysteries of Italian food culture will unravel as you learn to execute a perfect Neapolitan-style pizza at home or make the most sublime, yet elemental cacio e pepe. Full of local color, history, and culture, plus evocative, sumptuous photography shot by husband Oddur Thorisson, Old World Italian transports you to a seat at the family's table in Italy, where you may never want to leave.
Download or read book Cook Italy written by Katie Caldesi and published by Kyle Books. This book was released on 2010-06-16 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Caldesis spend time each year in Italy teaching. Over the years they've amassed a huge number of authentic recipes, plus a treasure trove of lesser-known regional recipes, from Venison with Cinnamon and Juniper from the Dolomites to Swordfish, Mint, Pine Nut, and Eggplant Penne from Sicily, and everything in between. Non-Italians rarely appreciate how richly diverse the country is. The 20 regions, from Liguria to Apulia, and Lombardy to Calabria have their own signature flavors and dishes shaped by the particular terrain and climate. With 12 chapters of masterclass techniques and over 425 recipes, this book includes it all.
