Regional Italian Cuisine by Reinhardt Hess and Sabine Salzer

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  • ISBN 10 0764151592
  • ISBN 13 9780764151590
  • Published Oct 01 1999
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Barron's Educational
  • Imprint Barron's Educational Series

Publishers Text

A big, beautifully illustrated cookbook that presents Italian cuisine in all its variety. Many delicious dishes have originated in cities such as Genoa, Milan, Bologna, Florence, Rome, Naples - as well as from Italy's diverse rural areas. This handsome, oversized book tells food lovers how to prepare 230 of these main dishes, antipasti, and other delightful courses. Here are just a few of the country's culinary regions that are described in separate, recipe-filled chapters:


The Po Valley. Famous in this region is a wide array of risotto dishes, as well as many unique cheeses and sausages.


Tuscany, Umbria and the Marche. A favorite from this part of Italy is Bistecca al Fiorentina, which is beef grilled over open wood charcoal, usually served with the local red Chianti and round loaves of fresh Tuscan bread.


Abruzzi, Molise and Apulia. These regions offer a diversity of meat and fish dishes made especially distinctive when prepared with locally grown peppers and the magnificent local olive oil.


But here too are recipes for a wonderful diversity of pasta dishes and sauces, as well as seafood stews and chowders from Italy's coastal regions, stuffed roasted veal breast from Genoa, and much more.


Hundreds of full-color photographs show not only great dishes, but Italy's breathtaking cityscapes, coastal regions, and the countryside.

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