Antonio Carluccio's Italia: The Recipes and Customs of the Regions by Antonio Carluccio

  • Mixed boiled meats (Il gran bollito misto)

    Mixed boiled meats (Il gran bollito misto) (page 12)

    from Antonio Carluccio's Italia: The Recipes and Customs of the Regions Antonio Carluccio's Italia by Antonio Carluccio

    • Categories: Stews & one-pot meals; Main course; Winter; Italian
    • Ingredients: pork skin; ground cayenne pepper; nutmeg; parsley; rosemary; celery; onions; whole cloves; black peppercorns; bay leaves; beef brisket; pickled veal tongue; veal brisket; whole chicken; cotechino sausages
    • Accompaniments: Green sauce (Salsa verde)
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Notes about Recipes in this book

  • Chicken arrabbiata (Pollo all'arrabbiata)

    • Gio on February 15, 2013

      Pg. 128 Delicious. Used grappa, Pomi chopped tomatoes, 2 T butter instead of lard, 2 small Serranos. Loved it.

  • 'Little lasagne' (Vincisgrassi)

    • Thermomixit on February 12, 2026

      I was cooking for two people, so halved the quantities. I didn't have any fresh porcini, but I did have some dried, so used 10g and rehydrated in boiled water for 20 minutes and used together with some chestnut mushrooms. I also had some porcini salt I'd made in my Thermomix, so used that to season the béchamel. Very enjoyable, although next time I'd make more béchamel.

  • Baked red onions stuffed with pecorino (Cipolle di Tropea e pecorino)

    • Agaillard on January 16, 2020

      It is a great appetizer recipe! I (somehow) had never boiled onions before, so this was interesting and quite original. I used parma ham i/o pancetta because I had an open pack of it. Will make again :)

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  • ISBN 10 1849493847
  • ISBN 13 9781849493840
  • Published Oct 01 2013
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing
  • Imprint Quadrille Publishing Ltd

Publishers Text

Australia's favourite Italian is back! Antonio Carluccio's Italia takes you on a fascinating gastronomic tour through Italy. From Piedmont and Lombardy in the north, right down to Puglia, Calabria and the islands of Sicily and Sardinia, Antonio explores Italy's varied regions and conveys his extraordinary knowledge and personal impressions of his mother country, the source of his lifelong passion for good food, good cooking and good living. Reflecting the essence of every region, each chapter weaves together fascinating information on the area's culinary traditions and local products together with Antonio's carefully selected recipes. A deeply personal account and a celebration of the regional gastronomy of Italy, Italia is an essential book for anyone with a genuine interest in Italian food.

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