My Calabria: Rustic Family Cooking from Italy's Undiscovered South PDF Download
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Author: Rosetta Costantino
Publisher: W. W. Norton & Company
ISBN: 0393065162
Category : Cooking
Languages : en
Pages : 417
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Book Description
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.
Author: Rosetta Costantino
Publisher: W. W. Norton & Company
ISBN: 0393065162
Category : Cooking
Languages : en
Pages : 417
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Book Description
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.
Author: Valentina Oliveri
Publisher:
ISBN: 9788895218700
Category : Cooking
Languages : it
Pages : 0
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Book Description
"Calabria in Cucina" contains authentic, regional recipes, as well as local food traditions and classic wine from the Sila Mountain range to the white cliffs of the Vaticano Cape, close to Tropea. The easy-to-follow recipes are written by Chef Valentina Oliveri, owner of the restaurant L'Elibelinde, based in Rende (Cosenza).
Author: Rosetta Costantino
Publisher: Ten Speed Press
ISBN: 1607744023
Category : Cooking
Languages : en
Pages : 226
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Book Description
An authentic guide to the festive, mouthwatering sweets of Southern Italy, including regional specialties that are virtually unknown in the US, as well as variations on more popular desserts such as cannoli, biscotti, and gelato. As a follow-up to her acclaimed My Calabria, Rosetta Costantino collects 75 favorite desserts from her Southern Italian homeland, including the regions of Basilicata, Calabria, Campania, Puglia, and Sicily. These areas have a history of rich traditions and tasty, beautiful desserts, many of them tied to holidays and festivals. For example, in the Cosenza region of Calabria, Christmas means plates piled with grispelle (warm fritters drizzled with local honey) and pitta 'mpigliata (pastries filled with walnuts, raisins, and cinnamon). For the feast of Carnevale, Southern Italians celebrate with bugie ("liars"), sweet fried dough dusted in powdered sugar, meant to tattle on those who sneak off with them by leaving a wispy trail of sugar. With fail-proof recipes and information on the desserts' cultural origins and context, Costantino illuminates the previously unexplored confectionary traditions of this enchanting region.
Author: Joan T. Tucci
Publisher: Harper Collins
ISBN: 0688159028
Category : Cooking
Languages : en
Pages : 362
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Book Description
Brimming with famiuly anecdotes and filled with easy and accessible Italian dishes, "Cucina & Famiglia" is a delightful peek into what it means to grow up in an Italian family. 16-page color photo insert.
Author: Arturo Lengo
Publisher: Interlink Books
ISBN: 9781566560580
Category : Cooking
Languages : en
Pages : 0
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Book Description
Naples, in the shadow of Mount Vesuvius, is a vibrant, passionate city with food to match. It is famed as the birthplace of the original wood-fired pizza. Its food traditions also embrace a wealth of seafood recipes, countless vegetable and pasta dishes, as well as sinful desserts. The Napoletana cuisine makes maximum use of fruit and vegetables grown on the rich volcanic soil, mono-cultivar olive oils, and creamy buffalo mozzarella. Cucina Napoletana includes an extensive selection of the best of the region’s classic and innovative recipes, with additional features on key ingredients, the part they play in Naples cuisine, and how they are produced. Local chef Arturo Iengo presents the best of Campanian cuisine: uncomplicated recipes that are as perfect for everyday meals as they are for entertaining. And with its stunning photographs taken in and around the city, Cucina Napoletana is as visually appetizing as the cuisine of this captivating city.
Author: Valentina Harris
Publisher: Aquamarine
ISBN: 9781903141809
Category : Cooking
Languages : en
Pages : 0
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Book Description
Cooking.
Author: Karima Moyer-Nocchi
Publisher: Rowman & Littlefield
ISBN: 1442269758
Category : History
Languages : en
Pages : 267
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Book Description
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.
Author: Mimi Thorisson
Publisher: Appetite by Random House
ISBN: 0525610413
Category : Cooking
Languages : en
Pages : 394
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Book Description
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.
Author: Francesco Mazzei
Publisher: Preface Publishing
ISBN: 9781848094635
Category : Cooking, Italian
Languages : en
Pages : 0
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Book Description
Francesco Mazzei hails from Calabria - the toe on Italy's boot and the region noted for producing n'duja (a spicy, spreadable pork sausage). Like n'duja, Mazzei has come to prominence in the last few years impressing fellow chefs, bloggers and critics alike. From making ice cream at his uncle's gelateria at the age of nine to working at London's prestigious Dorchester Hotel and on the pastry sections at Hakkasan and Yautcha, Mazzei has led a varied career that has straddled Rome, Edinburgh, London, Bangkok (where he opened an Italian restaurant at the Royal Sporting Club) and Calabria. He opened L'Anima in 2008, which became one of the leading lights of London's collection of Italian restaurants - 'Many lay claim to being number one Italian restaurant, but Francesco Mazzei's L'Amina has the edge' (The Observer, 2013). Signature dishes at L'Anima - such as Charcoal scallops with n'duja and salsa verde and Spit roast leg of lamb with cannellini beans and black cabbage - offer prime examples of a style that marries rustic Calabrian flavours with Modern European precision. His next project opens in Autumn 2015 with the relaunch of Sartoria in Mayfair. This, his first book, is a straightforward '80 terrific southern Italian recipes' with an introduction to the food of Southern Italy.
Author: William Dellorusso
Publisher:
ISBN: 9788895218908
Category : Cooking
Languages : it
Pages : 0
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Book Description
Risotto alla milanese, pizzoccheri valtellinesi e tortelli di zucca come primi; casoeula, costoletta alla milanese e rane in guazzetto per secondo, e per finire una fetta di torta sbrisolona o di panettone. La Lombardia stupisce per la ricchezza delle sue tradizioni culinarie e delle sue materie prime, che la modernità ha solo in parte cancellato. Il libro restituisce questo caleidoscopio di sapori, passando dalla pianura alla montagna, dalla campagna ai laghi, e avvalendosi di alcuni tra gli chef più celebrati del panorama gastronomico locale, che alla memoria del territorio hanno saputo associare una visione moderna e in linea con lo spirito progressista della regione.
