- 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.
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.
- 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.
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.
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.
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.