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Author: Anne Bianchi
Publisher: Wiley
ISBN:
Category : Cookery, Italian
Languages : en
Pages : 520
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Book Description
Throughout Italy's 20 regions, the "sagre", an event to celebrate the preparation and eating of food, takes on a different character, and this book is itself a celebration of the foods of these wonderful regions. Features 150 recipes. 62 photos. Targeted media.
Author: Anne Bianchi
Publisher: Wiley
ISBN:
Category : Cookery, Italian
Languages : en
Pages : 520
Get Book Here
Book Description
Throughout Italy's 20 regions, the "sagre", an event to celebrate the preparation and eating of food, takes on a different character, and this book is itself a celebration of the foods of these wonderful regions. Features 150 recipes. 62 photos. Targeted media.
Author: Leonardo Curti
Publisher: Gibbs Smith Publishers
ISBN: 9781423603320
Category : Cooking
Languages : en
Pages : 256
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Book Description
Each year Italy's beautiful countryside is spattered with numerous food festivals that showcase various delectable foods such as garlic, pasta, lentils, fruits, nuts, chocolates and more. Now Italian Food Festivals highlights 50 of Italy's most diverse food fairs, bringing a taste of authentic Italy into your home with 100 recipes that use the featured festival foods. Part cookbook and part travelogue, Italian Food Festivals is filled with spectacular photographs and centuries-old recipes that bring the Italian countryside, its people and their cuisine to life for readers. Rather than visiting famous restaurants and local bistros, award-winning authors James O. Fraioli and Leonardo Curti take both professional chefs and home cooks on a culinary odyssey of a different sort, transporting both food lovers and travel aficionados to the stall-lined village streets of these local festivals, filling their imaginations with the tempting aromas, the warmth of the Italian sun, the spectacular settings and easy camaraderie of the friendliest hosts in the world. Take home this carefully culled collection of the best of each festival's mouth-watering recipes with Italian Food Festivals. James O. Fraioli is a published, award-winning author, and an internationally recognized travel writer. He is the author of numerous books on a wide range of subjects. His celebrated cookbook: Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World's Finest Chefs has appeared in The New York Times, been presented at the White House, and featured on the Food Network's The Essence of Emeril. He is also a contributing writer and professional photographer for 18 magazines. Prior to his fulltime writing career, Fraioli spent eight years in the motion-picture and television industry for FOX, Walt Disney and Warner Bros. Chef Leonardo Curti is the executive chef and co- proprietor at the acclaimed Trattoria Grappolo bistro in Santa Ynez, California. Born in Calabria, Italy, Leonardo learned his culinary skills in Tuscany before relocating to Los Angeles, where he worked as a chef at Cicada Restaurant and founded Pane Caldo in Beverly Hills. Leonardo's gastronomic journey then led him to Aspen, where he joined the legendary Farfalla Restaurant. In 1997, Leonardo opened Trattoria Grappolo in Santa Ynez and hasn't looked back. Today, the casual bistro continues to serve authentic, traditional Italian fare for lunch and dinner. Aside from the restaurant, Leonardo runs a full catering company and teaches private cooking classes. He has also launched a new line of pasta sauces.
Author: Kamin Mohammadi
Publisher: Vintage
ISBN: 0385354002
Category : Self-Help
Languages : en
Pages : 287
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Book Description
“My ideal type of armchair travel: immersive, insightful, seductive. In Bella Figura, Kamin Mohammadi takes us to the year in Florence that changed her life, and gives us the tools to bring the grace of the Italian lifestyle to our own lives.” —National Bestselling Author Stephanie Danler “She walks down the street with a swing in her step and a lift to her head. She radiates allure as if followed by a personal spotlight. She may be tall or short, slim or pneumatically curvaceous, dressed discreetly or ostentatiously—it matters not. Her gait, her composure, the very tilt of her head is an ode to grace and self-possession that makes her beautiful whatever her actual features reveal.” This is the bella figura, the Italian concept of making every aspect of life as beautiful as it can be, that Kamin Mohammadi discovered when she escaped the London corporate media world for a year in Italy. Following the lead of her new neighbors, she soon found a happier, healthier, and more beautiful way of living. The bella figura knows: • That the food that you eat should give you pleasure while eating it. Pause for meals, and set a place, even if you are eating alone. • To seize any opportunity to get moving—be it taking the stairs, doing a coffee run at work, or dancing with abandon. • To drink a spoonful of excellent-quality extra-virgin olive oil four times a day. • To seek out nature, be it a city park, a tree on your street, or some wild place. • And to love yourself. The bella figura—occupies her space, emotionally and physically, with style and entitlement.
Author: Michele Filippo Fontefrancesco
Publisher: Palgrave Macmillan
ISBN: 9783030533236
Category : Business & Economics
Languages : en
Pages : 179
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Book Description
What does the proliferation of food festival tell us about rural areas? How can these celebrations pave the way to a better future for the local communities? This book is addressing these questions contributing to the ongoing debate about the future of rural peripheries in Europe. The volume is based on the ethnographic research conducted in Italy, a country internationally known for its food tradition and one of the European countries where the gap between rural and urban space is most pronounced. It offers an anthropological analysis of food festivals, exploring the transformational role they have to change and develop rural communities. Although the festivals aim mostly at tourism, they contribute in a wider way to the life of the rural communities, acting as devices through which a community redefines itself, reinforces its sociality, reshapes the perception and use of the surrounding environment. In so doing, thus, the books suggests to read the festivals not just as celebrations driven by food fashion, but rather fundamental grassroots instruments to contrast the effects of rural marginalization and pave the way to a possible better future for the community
Author: Leonardo Curti
Publisher: Gibbs Smith
ISBN: 1423609670
Category : Cooking
Languages : en
Pages : 257
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Book Description
Author: Lisa Vogele
Publisher:
ISBN: 9780692722435
Category :
Languages : en
Pages : 180
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Book Description
This fun travel reference guide helps travelers incorporate local Italian food & folklore festivals into their trip planning and enjoy local, authentic experiences. Whether you have traveled to Italy before or looking forward to your first trip, this guide will make you positively hungry for Italy! A listing of over 450 festivals focusing on local foods and historical folklore is provided as a starting point to a local adventure. Learn some fun facts about each region of Italy, how to effectively search for festivals, tips for attending festivals and a highlighted festival for each region. A simple glossary of keywords and a cross reference index of food festivals are included.
Author: Michelle Damiani
Publisher: Rialto Press
ISBN: 8835880866
Category : Travel
Languages : en
Pages : 514
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Book Description
A witty and warm-hearted memoir of abandoning fast-paced American days in favor of discovering the Italian secrets of food, community, and life. Moving across the globe meant Michelle Damiani soon found herself untangling Italian customs, delighting in glorious regional cuisine (recipes included), and creating lasting friendships. From grandmothers eager to teach the ancient art of pasta making, to bakers tossing bread into fiery ovens with a song, to butchers extolling the benefits of pork fat, Il Bel Centro is rich with captivating characters and cultural insights. Throw in clinking glasses of Umbrian red with the local communists and a village all-nighter decorating the cobblestone streets with flower petals; as well as embarrassing language minefields and a serious summons to the mayor’s office, and you have all the ingredients for a spellbinding travel tale. Exquisitely observed, Il Bel Centro is an intimate celebration of small town Italy, as well as a thoughtful look at raising a family in a new culture and a fascinating story of finding a home. Ultimately though, this is a story about how travel can change you when you’re ready to let it. With laugh-out-loud situations and wanderlust-inspiring storytelling, Il Bel Centro is a joyous and life-affirming read that will have readers rushing to renew their passports. “This is one of the most beautiful book I’ve ever read.” “I absolutely couldn’t get enough of this book.” “This book made me want to pack my bags.” “I loved, loved this book. Fabulously written, engaging, and entertaining.” “A magical read.”
Author: Francesca Ciancimino Howell
Publisher: Bloomsbury Publishing
ISBN: 1350020877
Category : Religion
Languages : en
Pages : 224
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Book Description
Food, Festival and Religion explores how communities in northern Italy find a restorative sense of place through foodways, costuming and other forms of materiality. Festivals examined by the author vary geographically from the northern rural corners of Italy to the fashionable heart of urban Milan. The origins of these lived religious events range from Christian to vernacular Italian witchcraft and contemporary Paganism, which is rapidly growing in Italy. Francesca Ciancimino Howell demonstrates that during ritualized occasions the sacred is located within the mundane. She argues that communal feasting, pilgrimage, rituals and costumed events can represent forms of lived religious materiality. Building on the work of scholars including Foucault, Grimes and Ingold, Howell offers a theoretical “Scale of Engagement” which further tests the interfaces between and among the materialities of place, food, ritual and festivals and provides a widely-applicable model for analyzing grassroots events and community initiatives. Through extensive ethnographic research and fieldwork data, this book demonstrates that popular Italian festivals can be ritualized, liminal spaces, contributing greatly to the fields of religious, performance and ritual studies.
Author: Ian MacAllen
Publisher: Rowman & Littlefield
ISBN: 1538162350
Category : History
Languages : en
Pages : 242
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Book Description
Tells the story of Italian food arriving in the United States and how your favorite red sauce recipes evolved into American staples. In Red Sauce, Ian MacAllentraces the evolution of traditional Italian-American cuisine, often referred to as “red sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. The story follows the small parlor restaurants immigrants launched from their homes to large, popular destinations, and eventually to commodified fast food and casual dining restaurants. Some dishes like fettuccine Alfredo and spaghetti alla Caruso owe their success to celebrities, and Italian-American cuisine generally has benefited from a rich history in popular culture. Drawing on inspiration from Southern Italian cuisine, early Italian immigrants to America developed new recipes and modified old ones. Ethnic Italians invented dishes like lobster fra Diavolo, spaghetti and meatballs, and veal parmigiana, and popularized foods like pizza and baked lasagna that had once been seen as overly foreign. Eventually, the classic red-checkered-table-cloth Italian restaurant would be replaced by a new idea of what it means for food to be Italian, even as ‘red sauce’ became entrenched in American culture. This booklooks at how and why these foods became part of the national American diet, and focuses on the stories, myths, and facts behind classic (and some not so classic) dishes within Italian-American cuisine.
Author: Elena Kostioukovitch
Publisher: Farrar, Straus and Giroux
ISBN: 1429935596
Category : Cooking
Languages : en
Pages : 480
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Book Description
Italians love to talk about food. The aroma of a simmering ragú, the bouquet of a local wine, the remembrance of a past meal: Italians discuss these details as naturally as we talk about politics or sports, and often with the same flared tempers. In Why Italians Love to Talk About Food, Elena Kostioukovitch explores the phenomenon that first struck her as a newcomer to Italy: the Italian "culinary code," or way of talking about food. Along the way, she captures the fierce local pride that gives Italian cuisine its remarkable diversity. To come to know Italian food is to discover the differences of taste, language, and attitude that separate a Sicilian from a Piedmontese or a Venetian from a Sardinian. Try tasting Piedmontese bagna cauda, then a Lombard cassoela, then lamb ala Romana: each is part of a unique culinary tradition. In this learned, charming, and entertaining narrative, Kostioukovitch takes us on a journey through one of the world's richest and most adored food cultures. Organized according to region and colorfully designed with illustrations, maps, menus, and glossaries, Why Italians Love to Talk About Food will allow any reader to become as versed in the ways of Italian cooking as the most seasoned of chefs. Food lovers, history buffs, and gourmands alike will savor this exceptional celebration of Italy's culinary gifts.
