The Gastronomy of Italy (Revised and Updated) 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 1862056625
  • ISBN 13 9781862056626
  • Published Oct 22 2004
  • Format Hardcover
  • Page Count 416
  • Language English
  • Edition Revised and Updated Ed.
  • Countries United Kingdom
  • Publisher Anova Books
  • Imprint Pavilion Books

Publishers Text

"Gastronomy of Italy" continues to grace the shelves of home cooks, professional chefs and armchair travellers. A constant seller, the original version of this classic text won the prestigious Duchessa Maria Luigia di Parma prize. This new edition has been totally updated, reorganised and expanded taking into account the culinary changes of the last decade, the move towards healthier eating and today's demand for a fully comprehensive reference for the kitchen. It includes a detailed introduction to the origins and history of Italian cuisine, a cook's tour of the 16 regions of Italy and their specialities, a 200-recipe section, a full A-Z reference guide to Italian Food, an explanation of terms and techniques as well as a survey of Italian wines. Superbly illustrated with historical paintings, frescoes, prints and special food photography, Anna Del Conte's "Gastronomy of Italy" is an essential companion, which will remain a source of reference for life.

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