Real Italian Food
The Regional Recipes of Italy's Cucina Tipica
Published on 15. March 2004
Book
Hardback
160 pages
978-1-84091-373-6 (ISBN)
Description
This volume takes readers on an intriguing journey around Italy to celebrate the nation's artisans and to trace the source of the ingredients that make up it's cucina tipica.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Octopus Publishing Group
Target group
College/higher education
Dimensions
Height: 269 mm
Width: 238 mm
Thickness: 19 mm
Weight
923 gr
ISBN-13
978-1-84091-373-6 (9781840913736)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Person
Paul Lay is the deputy editor of BBC History Magazine, and a regular contributor to the travel pages of the Telegraph and The Times. He has been a frequent visitor to Italy throughout the last 20 years, and has written extensively on the country's food, wine, football and music. He lives in London.
Content
This book takes you on an intriguing journey around Italy to celebrate the nation's artisans and to trace the source of the ingredients that make up it's cucina tipica. The route begins in the great baroque bars of the north in search of the perfect espresso, then winds its way down to artisanal bakers in the beautiful old cities of the Puglia, via a classic osteria in the back streets of Venice on the trail of the perfect risotto. In Naples we find young pizzaioli in training, and discover how an authentic pizza is prepared and cooked. Journey's end is Sicily, where ricotta and candied fruit are combined to make delicious cassata. Real Italian food provides over 40 traditional recipes, along with tips from local cooks and manufacturers on how to recreate classics of Italian cuisine at home.