Italian Street Food

Italian Street Food PDF Author: Paola Bacchia
Publisher: Rizzoli Publications
ISBN: 1922417521
Category : Cooking
Languages : en
Pages : 0

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Book Description
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.

Italian Street Food

Italian Street Food PDF Author: Paola Bacchia
Publisher: Rizzoli Publications
ISBN: 1922417521
Category : Cooking
Languages : en
Pages : 0

Get Book Here

Book Description
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.

Adriatico

Adriatico PDF Author: Paola Bacchia
Publisher: Rizzoli Publications
ISBN: 1925418723
Category : Cooking
Languages : en
Pages : 306

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Book Description
A beautifully crafted cookbook that charts the food traditions in the towns that skirt the coastline of Italy’s striking Adriatic Sea. The food of Italy’s eastern coastline mirrors the memories and traditions of peoples past and present who have lived on the shores of the Adriatic, with ingredients reflecting the climate and terrain—of course with seafood in abundance, as well as an array of incredible pasta, rice, polenta, and meat dishes. The Adriatic coastline runs from the heel of the boot-shaped peninsula at the Ionian Sea, through Puglia and Venice, to the northern waters of the Gulf of Trieste on the border with Slovenia. Along its length are rugged rocky coastlines, sandy stretches of beach, lagoons, and wetlands. Spindly wooden fishing piers, white washed walls, colorful villages, and sea-facing piazzas dot the 750-mile coastline with a rich history touched by Etruscan, Greek, Roman, Venetian, and Austrian populations. Join Paola on this beautiful journey where she travels the length of this relatively unexplored coastline, to find ancient food traditions still thriving.

The Sugar Hit!

The Sugar Hit! PDF Author: Sarah Coates
Publisher: Hardie Grant Books
ISBN: 174358346X
Category : Baked products
Languages : en
Pages : 391

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Book Description
Sarah Coates, blogger behind the award-winning thesugarhit.com, is a baking genius. Sarah’s first book, The Sugar Hit!, introduces us to her fabulous cookies, cakes, pancakes, doughnuts, ice creams, brownies, drinks, cupcakes, pies and heaps more. She’s compiled her most ass-kicking recipes with the goal of bringing ridiculously spectacular, chocolate-coated, sprinkle-topped, pastry-wrapped, deep-fried, syrup-drizzled sweets into your life and kitchen. Sarah’s got you covered from first thing in the morning to the middle of the night. Wake up to Blueberry Pancake Granola, take a break with a couple of Choc Chip Pretzel Cookies, or recharge with a Cherry Hazelnut Energy Bar. Or hey, why not just blow the lid off the place with a Filthy Cheat’s Jam Donut? The Sugar Hit! is divided into 6 fun chapters: Breakfast & Brunch Coffee Break Healthy Junk Midnight Snacks Party Time Happy Holidays Grab some sugar, butter, flour, chocolate and eggs and you’re just a cream, sift, melt and crack away from creating delicious snacks, cakes and desserts.

Rick Steves Sicily

Rick Steves Sicily PDF Author: Rick Steves
Publisher: Hachette UK
ISBN: 1641711035
Category : Travel
Languages : en
Pages : 550

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Book Description
Swim in the sparkling Mediterranean, marvel at the peak of Mount Etna, and get to know this region's timeless charm: with Rick Steves on your side, Sicily can be yours! Inside Rick Steves Sicily you'll find: Comprehensive coverage for spending a week or more exploring Sicily Rick's strategic advice on how to get the most out of your time and money, with rankings of his must-see favorites Top sights and hidden gems, from Mount Etna and the Byzantine mosaics of Monreale to the Ballarò street market and Siracusa's puppet museum How to connect with culture: Savor seafood-centric cuisine made from ancient recipes, catch an opera performance at the Teatro Massimo, or sample authentic Marsala wine Beat the crowds, skip the lines, and avoid tourist traps with Rick's candid, humorous insight The best places to eat, sleep, and relax with a glass of local Nero d'Avola Self-guided walking tours of lively neighborhoods and incredible museums Detailed maps for exploring on the go Useful resources including a packing list, a historical overview, and useful Italian phrases Over 350 bible-thin pages include everything worth seeing without weighing you down Complete, up-to-date information on Palermo, Cefalù, Trapani and the West Coast, Agrigento and the Valley of the Temples, Ragusa and the Southeast, Catania, Taormina, and more Make the most of every day and every dollar with Rick Steves Sicily.

Al Dente

Al Dente PDF Author: Fabio Parasecoli
Publisher: Reaktion Books
ISBN: 1780232969
Category : Cooking
Languages : en
Pages : 334

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Book Description
Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeses—we have Italy to thank for some of our favorite comfort foods. Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca for foodies who flock to its pizzerias, gelateries, and family-style and Michelin-starred restaurants. Taking readers across the country’s regions and beyond in the first book in Reaktion’s new Foods and Nations series, Al Dente explores our obsession with Italian food and how the country’s cuisine became what it is today. Fabio Parasecoli discovers that for centuries, southern Mediterranean countries such as Italy fought against food scarcity, wars, invasions, and an unfavorable agricultural environment. Lacking in meat and dairy, Italy developed foodways that depended on grains, legumes, and vegetables until a stronger economy in the late 1950s allowed the majority of Italians to afford a more diverse diet. Parasecoli elucidates how the last half century has seen new packaging, conservation techniques, industrial mass production, and more sophisticated systems of transportation and distribution, bringing about profound changes in how the country’s population thought about food. He also reveals that much of Italy’s culinary reputation hinged on the world’s discovery of it as a healthy eating model, which has led to the prevalence of high-end Italian restaurants in major cities around the globe. Including historical recipes for delicious Italian dishes to enjoy alongside a glass of crisp Chianti, Al Dente is a fascinating survey of this country’s cuisine that sheds new light on why we should always leave the gun and take the cannoli.

Midnight In Sicily

Midnight In Sicily PDF Author: Peter Robb
Publisher: Farrar, Straus and Giroux
ISBN: 1466861290
Category : Travel
Languages : en
Pages : 484

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Book Description
A New York Times Book Review Notable Book of the Year A New York Public Library Best Book of the Year From the author of M and A Death in Brazil comes Midnight in Sicily. South of mainland Italy lies the island of Sicily, home to an ancient culture that--with its stark landscapes, glorious coastlines, and extraordinary treasure troves of art and archeology--has seduced travelers for centuries. But at the heart of the island's rare beauty is a network of violence and corruption that reaches into every corner of Sicilian life: Cosa Nostra, the Mafia. Peter Robb lived in southern Italy for over fourteen years and recounts its sensuous pleasures, its literature, politics, art, and crimes.

La Vita è Dolce

La Vita è Dolce PDF Author: Letitia Clark
Publisher: Hardie Grant Publishing
ISBN: 1784884294
Category : Cooking
Languages : en
Pages : 609

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Book Description
La Vita è Dolce is an exciting take on Italian baking by food writer and trained pastry chef, Letitia Clark. Featuring over 80 Italian desserts, La Vita è Dolce showcases Letitia's favourite puddings inspired by her time living in Sardinia. Whether you’re looking for something fruity, nutty, creamy, chocolatey or boozy, you will be seduced by the sweet aromas of every bake. Complete with anecdotes and beautiful location photography throughout, each recipe is authentic in taste but with a delicious, contemporary twist. From a joyful Caramelised Citrus Tart to a classic Torta Caprese, this is a stunning celebration of the sweet things in life, and is guaranteed to bring a slice of Italy into your home.

Istria

Istria PDF Author: Paola Bacchia
Publisher: Rizzoli Publications
ISBN: 1922417181
Category : Cooking
Languages : en
Pages : 274

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Book Description
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.

Di Palo's Guide to the Essential Foods of Italy

Di Palo's Guide to the Essential Foods of Italy PDF Author: Lou Di Palo
Publisher: Ballantine Books
ISBN: 0345545818
Category : Cooking
Languages : en
Pages : 400

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Book Description
The ultimate guide to the finest foods of Italy from the oldest, most celebrated Italian market in New York City In the heart of New York City’s Little Italy sits Di Palo’s, a family-owned food shop that has been the treasure of the neighborhood for more than a century. The four generations of Di Palos who have run this Italian specialty market have made it their mission to bring customers the finest old-world selections from Italy—handcrafted mozzarella, buttery prosciutto, estate olive oils, traditional artisanal pastas from throughout the country. Now, in one colorful volume, Lou Di Palo, great-grandson of the founder and steward of the family legacy, shares the vibrant history of this storied establishment and a lifetime of wisdom about the cuisine beloved around the world. Di Palo’s Guide to the Essential Foods of Italy takes you on a gourmet excursion through Italy’s twenty distinct regions, from Sicily to Umbria to Alto Adige. Each chapter highlights a specific food and its rich history, along with practical tips for selecting, storing, and serving it at home. Many include signature family recipes that have been handed down through the generations, including Grandma Mary’s Sicilian Caponata and Concetta Di Palo’s Meatballs, or recipes gathered from trips to Italy over the years, such as Trapani-Style Salted Sea Bass and Polenta con Formaggio Crucolo Fuso. Readers will discover, among many other things, the secret to a balsamic vinegar worthy of sharing only with one’s closest friends, the proper way to prepare the perfect espresso, and the importance of looking for the Denominazione d’Origine Protetta—or the Protected Designation of Origin seal—which certifies that your food is a traditional, regional product. Complete with dozens of mouthwatering photographs, engaging anecdotes, and candid stories, and featuring a foreword by Academy Award–winning director Martin Scorsese, this immersive volume is part family narrative, part culinary odyssey, and part cookbook. Di Palo’s Guide to the Essential Foods of Italy is your ticket to the best Italian foods—without having to wait in line! Praise for Di Palo’s Guide to the Essential Foods of Italy “Of all the stores in all the world, Di Palo’s is probably my favorite.”—Ruth Reichl “Lou Di Palo is single-handedly preserving the history of Little Italy in New York City. Shopping at Di Palo’s is an authentic, personal experience. When you walk into the shop, you feel like you’re in the center of the universe. I’ve been waiting for Lou to write this book for years. He’s a good friend and an American treasure.”—Tyler Florence “Di Palo’s has been one of the Seven Wonders of New York since 1925. This book is a beautiful story of their commitment to keeping Italian traditions, and shows the passion they’ve had for the artisanal best for almost one hundred years.”—Chef Daniel Boulud “Lou Di Palo’s depth and breadth of knowledge of Italian foods extends from the Alpine hills to the Sicilian coastline and he manages to bring it all home to us in this wonderful book.”—Chef Michael Lomonaco “I love this book because it explains to an American how to elevate and enjoy great Italian ingredients. The pride that comes from Lou and his family translates to the store and, now, to the pages of this book. I found myself hungry after reading it. You will too.”—Chef Alex Guarnaschelli

Creole Italian

Creole Italian PDF Author: Justin A. Nystrom
Publisher: University of Georgia Press
ISBN: 0820353558
Category : Cooking
Languages : en
Pages : 264

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Book Description
In Creole Italian, Justin A. Nystrom explores the influence Sicilian immigrants have had on New Orleans foodways. His culinary journey follows these immigrants from their first impressions on Louisiana food culture in the mid-1830s and along their path until the 1970s. Each chapter touches on events that involved Sicilian immigrants and the relevancy of their lives and impact on New Orleans. Sicilian immigrants cut sugarcane, sold groceries, ran truck farms, operated bars and restaurants, and manufactured pasta. Citing these cultural confluences, Nystrom posits that the significance of Sicilian influence on New Orleans foodways traditionally has been undervalued and instead should be included, along with African, French, and Spanish cuisine, in the broad definition of "creole." Creole Italian chronicles how the business of food, broadly conceived, dictated the reasoning, means, and outcomes for a large portion of the nearly forty thousand Sicilian immigrants who entered America through the port of New Orleans in the nineteenth and early-twentieth centuries and how their actions and those of their descendants helped shape the food town we know today.