Italian Cookery
The Pan'ino
The Pan'ino
Paperback      ISBN: 8867532189

- A real taste of Italy - Alessandro Frassica's pan'ini features the best of Italian ingredients and raw foods from the best possible producers - A pan'ino is not just a random object - the sandwich finds a complexity of flavors that can thrill in just one bite What could be more simple than a pan'ino? Take some bread and butter, slice it through the middle and fill it. Seen in this way, the sandwich is almost an "anti-cuisine," a nomadic shortcut that allows for speed and little thought. But when Alessandro Frassica thinks about his pan'ino, he considers it in a different way, not as a short-cut, but as an instrument for telling stories, creating layers of tales right there between the bread and its butter. Because even if the sandwich is simple, it is not necessarily so easy to create. Alessandro searches for ingredients, in the raw foods he finds people: producers of pecorino cheese from Benevento, anchovies from Cetara, 'nduja spicy salami from Calabria. Then, he studies the combinations, the consistencies and the temperature, because a pan'ino is not just a random object; savoury must be complemented by sweet; tapenade softens and provides moisture; bread should be warmed but not dried; thus the sandwich becomes a simple way of saying many excellent things; including finding a complexity of flavors that can thrill in just one bite. Contents: Introduction; Classic pan'ini; Vegetarian pan'ini; Fish pan'ini; Ingredients; Bread.

Bringing Tuscany Home: Sensuous Style from the Heart of Italy
Bringing Tuscany Home
Sensuous Style from the Heart of Italy
Hardcover      ISBN: 0767917464
I always imagine each of the signoras who lived in this house--where she shelled peas, rocked the grandchild, placed a vase of the pink roses. Now I would like to take one of these women back to my house in California to show her how Bramasole traveled to America and took root, how the doors there are open to the breeze from San Pablo bay and to the distant view of Mount Tamalpais, how the table has expanded and the garden has burgeoned...

The "bard of Tuscany" (New York Times) now offers a lavishly illustrated book for everyone who dreams of integrating the Tuscan lifestyle--from home decoration and cooking, to eating and drinking, to gardening, socializing, and celebrating--into their own lives.

When Frances Mayes fell in love with Tuscany and Bramasole, millions of readers basked in the experience through her three bestselling memoirs. Now Frances and her husband, In Tuscany coauthor Edward, share the essence of Tuscan life as they have lived it, with specific ideas and inspiration for readers stateside to bring the beauty and spirit of Tuscany into their own home decor, meals, gardens, entertaining and, most important, outlook on life. In her inimitable warm and evocative tone, Frances helps readers develop an eye for authentic Tuscan style, with advice on how to:

- Choose a Tuscan color palette for the home, from earthy apricot tones to invigorating shades of antique blue.

- Personalize a room with fanciful door frames, unique painted furniture, and fresco murals.

- Cultivate a Tuscan garden, adding fountains, vine-covered pergolas, and terra-cotta urns among the herbs and flowers

- Select the best Italian vino. (Frances describes lunches at regional vineyards and imparts tips for pairing food and wine.)

- Create an atmosphere of irresistible, anytime hospitality--a casa aperta (open home).

- Make primo finds at local antiques markets. (And to help truly bring Tuscany home, shipping advice and market days for several Tuscan towns are included.)

- Set an imaginative Tuscan table using majolica and vintage linens.

- Enjoy the abundant flavors and easy simplicity of the Tuscan kitchen, with details on everything from olive oil and vino santo to pici and gnocchi, plus special homegrown menus and recipes.

- Make the most of a trip to Tuscany, visiting Frances's favorite hill towns, restaurants, small museums, and other soothing places.

With more than 100 photos by acclaimed photographer Steven Rothfeld (including several of the Mayes's California home and its Tuscan accents), twenty-five all-new recipes, and lists of resources for travelers and shoppers, Bringing Tuscany Home is a treasure trove of practical advice and memorable images.
Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most: A Cookbook
Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most
A Cookbook
Hardcover      ISBN: 1400040361
Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking.

For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy--from Piemonte to Puglia--with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian.

- In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region's Middle European influences; and buzara, an old mariner's stew, draws on fish from the nearby sea.

- From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel.

- From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup.

- In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors.

- In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is "heaven on a plate"; and a bagna cauda serves as a dip for local vegetables, including prized cardoons.

- In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert.

- In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them.

- In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes.

- From Sicily's Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon.

- In Puglia, at Italy's heel, where durum wheat grows at its best, she makes some of the region's glorious pasta dishes and re-creates a splendid focaccia from Altamura.

There's something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.
Top Italian Food & Beverage Experience 2018
Top Italian Food & Beverage Experience 2018
Paperback      ISBN: 886641137x

- Features a selection of the best Italian food and beverage producers - Includes over 1200 companies Gambero Rosso's Top Italian Food & Experience features a selection of the best Italian food and beverage producers. This is the only guide in the sector classified according to product category to bring together over 1200 exceptional entities ready and willing to export a range of quality items. The guide includes a section on the best fresh fruit and vegetables, indicating the relative producer consortia and associations, making it an indispensable tool for foodies, but especially for industry players wanting to promote the best of "Made in Italy," and for the 50,000 buyers who participate annually in Gambero Rosso's international events. Contents: Introduction; Baked goods; Beer; Charcuterie; Cheese; Chocolate; Coffee, tea, infusions; Condiments, salt, spices, herbs; Dried fruit; Extra virgin olive oil; Flours, pulses, cereals; Honey; Liqueurs, syrups, distillates; Mushrooms, truffles; Natural food; Pasta; Patisserie; Preserved fish; Preserves, jams; Rice; Vinegar; Water, beverages, fruit juices; Leading brands; Fresh fruit and vegetables.

Italy Dish by Dish: A Comprehensive Guide to Eating in Italy
Italy Dish by Dish
A Comprehensive Guide to Eating in Italy
Paperback      ISBN: 1892145901
Italy Dish by Dish describes more than 3,000 dishes you'll find throughout every region of Italy. Even if you speak fluent Italian, regional terms for food and dishes can be confusing. No longer--with this translator you'll know exactly what's on the menu, how it's cooked, what ingredients it contains, and how it fits into la cucina italiana. Lovers of good food and Italian culture will find this guide an irresistible and indispensable stew of culinary information, definitions, and local lore. And any cook will soon realize that the detailed descriptions of hundreds of dishes also serve as mini recipes that can easily be followed to create hundreds of authentic meals at home.
Molto Gusto: Easy Italian Cooking
Molto Gusto
Easy Italian Cooking
1st Edition    Hardcover      ISBN: 0061924326

The bestselling author of Italian Grill and Molto Italiano delivers a gorgeous collection of mouthwatering recipes to bring some Italian favorites home.

Chef Mario Batali's zest for life infuses the casual Italian fare that has made his restaurant Otto Enoteca Pizzeria a perennially popular New York City destination. Now you can have the flavors of Otto at home, with Molto Gusto, a collection of recipes for everyone's favorites, from pizza, pasta, and antipasti to gelati and sorbetti.

Mario has written the definitive book on great pizza making for the amateur, the novice, the foodie, and the gourmet cook, teaching how to make really great pizza at home without any fancy equipment. Here too are recipes for classic pizza, Otto's special pizzas, and even kids' pizzas.

Looking for something a little lighter? Try the antipasti. Based on seasonal vegetables, with a few recipes showcasing seafood and meat, these dishes can make up an entire, healthy meal. Also included are many of Mario's favorite simple pasta dishes, and to finish it all off, fantastic recipes for gelati, sorbetti, and copette.

Filled with Mario's infectious personality and love of robust flavors, and illustrated with luscious full-color photos, Molto Gusto makes it easy to spend a night on the town without leaving home.

100 Pasta Recipes
100 Pasta Recipes
Paperback      ISBN: 1849901481
A leading authority on Italian food celebrates a staple of the cuisineAntonio Carluccio's passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes. Recipes include Sardinian Risotto, Vermicelli with Clam Sauce, Baked Chickpea Gnocchi, and Fettucine Verdi with Walnut Sauce. Includes dual measurements."

20-Minute Italian: Your Traditional Favorites, Faster, Easier and with a Modern Twist
20-Minute Italian
Your Traditional Favorites, Faster, Easier and with a Modern Twist
Paperback      ISBN: 1624148433

Italian Classics without the Fuss


With Italian-born cook Andrea Soranidis' 20-minute (or less ) recipes, you can enjoy classic Italian dishes without spending hours simmering sauce or slaving over a hot stove--and most importantly, without sacrificing the amazing flavors you love.


Choose from 75 speedy recipes, including vegetarian, gluten-free and dairy-free options, such as:


- Easy Pillowy Ricotta Gnocchi
- Spicy Shrimp & Zucchini Linguini
- Classic Italian Polpette (Meatballs)
- Black Pepper Mussels
- Speedy Spaghetti alla Nerano
- Fast Oven-Baked Chicken Cotolette (Breaded Chicken Cutlets)
- Classic Calamarata Pasta
- White Wine Veal Scaloppine
- 7-Ingredient Broccoli Pesto Pasta


No matter how hectic your schedule is, 20-Minute Italian is sure to have a quick and delicious recipe to please your palate.

Adriatico: Recipes and Stories from Italy's Adriatic Coast
Adriatico
Recipes and Stories from Italy's Adriatic Coast
Hardcover      ISBN: 1925418723
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.
Alpine Flavours: Authentic Recipes from the Dolomites, the Heart of the Alps
Alpine Flavours
Authentic Recipes from the Dolomites, the Heart of the Alps
Hardcover      ISBN: 8895218469

The traditional dishes of the Italian region of Dolomites stem from traditional farm cooking and are still cooked and enjoyed today. Their history, which spans centuries, is kept alive thanks to families who have handed down these recipes from one generation to the next. There are delicious first courses, hearty meat dishes, doughnuts and desserts, cold and warm delicacies. ALPINE FLAVOURS includes 80 traditional recipes that anyone can prepare.
The extraordinary photographs, detailed glimpses into Dolomites and its inhabitants, enrich the book, giving a clear sense of the traditions, landscapes, regional products, mountains, and valleys of South Tirol.