Gastronomy of Italy (Revised and Expanded) by Anna Del Conte

  • Fish soup from Abruzzo (Brodetto Abruzzese) (page 14)

    from Gastronomy of Italy (Revised and Expanded) Gastronomy of Italy (Revised and Expanded) by Anna Del Conte

    • Categories: Soups; Italian
    • Ingredients: fish of your choice; onions; bay leaves; cuttlefish; dried red chillies; canned tomatoes; tomato purée; mussels; dry white wine; ciabatta bread
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Notes about Recipes in this book

  • Potato gnocchi (Gnocchi di patate)

    • KarinaFrancis on July 11, 2021

      Sadly this was a miss. We followed the recipe to the letter but the dough was really sticky even after the recommended time in the refrigerator. We weren’t able to shape them but managed to cook up enough little blobs for dinner. The texture was a bit gummy but it was ok once it was mixed with some ragu

  • Goulash from Trieste (Gulasch alla Triestina)

    • KarinaFrancis on July 08, 2023

      I had no idea Italians did goulash, this was a great discovery. The flavours are delicious, and I can imagine it would be even better made the day before and left to sit. I did almost double the amount of pork when the lady at the butcher showed me what 700g looked like, I figured it wouldn't be enough, it was a good decision.

  • Baked lasagne (Lasagne al forno)

    • KarinaFrancis on August 05, 2018

      This was rich, this was delicious and also a hella lot of work. It took about 4 hours start to finish and was worth it for a special occasion. In reality, making the pasta is the only additional work from a "regular" lasagna. A note on quantities: the pasta made enough for 5 layers (we only used 4) but the ragu wouldn't stretch that far, we doubled the ragu.

  • Baked penne with cheese and mushrooms (Pasticcio di penne con formaggi e funghi)

    • e_ballad on October 06, 2020

      This was delicious, though very very rich. I had to deviate from the recipe & used mozzarella instead of Bel Paese & Taleggio instead of Fontina, but the results were excellent. Definitely needs a side salad to lighten things up.

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  • ISBN 10 1862059586
  • ISBN 13 9781862059580
  • Linked ISBNs
  • Published Oct 10 2013
  • Format Hardcover
  • Page Count 496
  • Language English
  • Edition Revised edition
  • Countries United Kingdom
  • Publisher Anova Books
  • Imprint Pavilion Books

Publishers Text

Gastronomy of Italy - the seminal work on Italian food, first published in the 1990s - is revised and updated and illustrated with new photography. This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna Del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes and techniques for a new generation in her comprehensive explanation of its culinary terms. This simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppa inglese. There are over 200 recipes, including the great dishes from every major region of Italy. Variations on the classics - pasta, polenta, gnocchi, risotto and pizzas - sit alongside Anna's recipes for versions of Italian favourites, such as peperonata, lamb fricassee, ossobuco and less well-known regional specialities. Specially commissioned photographs of the dishes, ingredients and techniques along with maps of the regions, makes this a truly unique and invaluable book.

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