The Foods Of Italy
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The Italian Food Guide
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Author : Touring Club of Italy
language : en
Publisher: Touring Editore
Release Date : 2002
The Italian Food Guide written by Touring Club of Italy and has been published by Touring Editore this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Travel categories.
Each one of Italy's 20 regions has its own unique culinary traditions that reflect the country's varied landscape and local food products and wines. From the five-star restaurants of Rome and Milan, to the off-the-beaten-track "trattoria" in the heart of the Tuscan countryside, Italy's greatest food travel experts, The Touring Club of Italy, bring you the best of the Italian cuisine. Book jacket.
Al Dente
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Author : Fabio Parasecoli
language : en
Publisher: Reaktion Books
Release Date : 2014-04-15
Al Dente written by Fabio Parasecoli and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-15 with Cooking categories.
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.
The Food Of Italy
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Author : Waverley Root
language : en
Publisher: Vintage
Release Date : 1992-06-02
The Food Of Italy written by Waverley Root and has been published by Vintage this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992-06-02 with Cooking categories.
A guide to the culinary highlights of Italy and their histories, describing their variations and their cultural contexts.
The Foods Of Italy 5th Edition
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Author :
language : en
Publisher: Italian Trade Commission
Release Date :
The Foods Of Italy 5th Edition written by and has been published by Italian Trade Commission this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Food Of Italy
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Author : Sophie Braimbridge
language : en
Publisher: Allen & Unwin
Release Date : 2005
Food Of Italy written by Sophie Braimbridge and has been published by Allen & Unwin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Cooking categories.
An introduction to one of the world's great cuisines that looks both at the country and its traditions as well as the recipes, from well-known to exotic regional specialties. Color photographs throughout
Italian Food
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Author : Elizabeth David
language : en
Publisher: Penguin
Release Date : 1999-02-01
Italian Food written by Elizabeth David and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-02-01 with Cooking categories.
Elizabeth David's Italian Food was one of the first books to demonstrate the enormous range of Italy's regional cooking. For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sicily, Lombardy, Umbria, and many other regions. David imparts her knowledge from her many years in Italy, exploring, researching, tasting and testing dishes. Her passion for real food, luscious, hearty, fresh, and totally authentic, will inspire anyone who wishes to recreate the abundant and highly unique regional dishes of Italy. For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.
Di Palo S Guide To The Essential Foods Of Italy
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Author : Lou Di Palo
language : en
Publisher: Ballantine Books
Release Date : 2014-09-09
Di Palo S Guide To The Essential Foods Of Italy written by Lou Di Palo and has been published by Ballantine Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-09 with Cooking categories.
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
The Foods Of Italy
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Author : Burton Anderson
language : en
Publisher:
Release Date : 2002
The Foods Of Italy written by Burton Anderson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Cooking, Italian categories.
The Food Of Italy
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Author : Sara Louise Kras
language : en
Publisher: Cavendish Square Publishing, LLC
Release Date : 2012-01-15
The Food Of Italy written by Sara Louise Kras and has been published by Cavendish Square Publishing, LLC this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-01-15 with Juvenile Nonfiction categories.
Explores the culture, traditions, and festivals of Italy through its food. This book includes Health and Nutrition information as well.
Italian Cuisine
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Author : Alberto Capatti
language : en
Publisher: Columbia University Press
Release Date : 2003-09-17
Italian Cuisine written by Alberto Capatti and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-09-17 with Cooking categories.
Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian: o Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot. o Italians invented the practice of chilling drinks and may have invented ice cream. o Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat. o Salad was a distinctive aspect of the Italian meal as early as the sixteenth century. The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes. Though temporally, spatially, and socially diverse, these cuisines refer to a common experience that can be described as Italian. Thematically organized around key issues in culinary history and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.