The Renaissance of Italian Cooking by Lorenza De'Medici

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  • Eggs with tomato cream (Crema di pomodoro)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

    • Categories: Egg dishes; Appetizers / starters; Italian; Vegetarian
    • Ingredients: onions; carrot juice; celery cress; marjoram; milk; eggs
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  • Cardoon in hot anchovy dip (Cardo in bagna cauda)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

    • Categories: Dips, spreads & salsas; Main course; Italian
    • Ingredients: cardoons; lemons; garlic; olive oil; canned anchovies
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  • Amaretti mold (Budino di amaretti)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

    • Categories: Mousses, trifles, custards & creams; Dessert; Italian
    • Ingredients: egg yolks; sugar; gelatin; milk; dark chocolate; amaretti biscuits
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  • Raw meat on lemon slices (Carne cruda al limone)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

    • Categories: Appetizers / starters; Italian
    • Ingredients: minced beef; lemons; radishes
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  • Peppers stuffed with rice (Peperoni ripieni di riso)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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  • Tomatoes with green sauce (Pomodori in salsa verde)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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  • Grape salad (Insalata di uva)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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  • Cold veal with tuna sauce (Vitello tonnato)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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  • Monale meatloaf (Polpettone di Monale)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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  • Wedding cake (Torta della sposa)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

    • Categories: Cakes, large; Dessert; Italian
    • Ingredients: sugar; eggs; potato flour; sugar cubes; oranges; sweet white wine; brandy; whipping cream; walnuts
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  • Chestnut truffles (Tartufi di castagne)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

    • Categories: Candy / sweets; Italian
    • Ingredients: chestnuts; dark chocolate; cocoa powder
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  • Polenta with braised beef (Polenta con brasato)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

    • Categories: Stews & one-pot meals; Lunch; Italian
    • Ingredients: pancetta; stewing beef; Barolo wine; carrots; onions; celery; bay leaves; black peppercorns; whole cloves; dried porcini mushrooms; cornmeal
    • Accompaniments: Glazed carrots and onions (Carote e cipolle glassate)
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  • Glazed carrots and onions (Carote e cipolle glassate)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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  • Baked apples with cream sauce (Mele alla crema)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

    • Categories: Baked & steamed desserts; Dessert; Italian
    • Ingredients: raisins; dessert wine; whipping cream; Grand Marnier; apples; amaretti biscuits
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  • Artichoke pie (Torta Pasqualina)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

    • Categories: Pies, tarts & pastries; Appetizers / starters; Easter / Lent; Italian; Vegetarian
    • Ingredients: artichokes; lemons; borage; ricotta cheese; Parmesan cheese; eggs; all-purpose flour
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  • Dried cod with potatoes (Baccalà alle olive)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

    • Categories: Main course; Easter / Lent; Italian
    • Ingredients: dried cod; potatoes; tomatoes; green olives; onions; carrots; pine nuts
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  • Apricot meringues (Albicocche meringate)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

    • Categories: Baked & steamed desserts; Dessert; Easter / Lent; Italian
    • Ingredients: apricots; sweet white wine; raspberry jam; egg whites; whipping cream
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  • Genoese minestrone (Minestrone alla Genovese)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

    • Categories: Soups; Italian
    • Ingredients: onions; pancetta; dried porcini mushrooms; celery; Boston lettuce; borage; parsley; Swiss chard; peas; courgettes; artichokes; green beans; basil
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  • Stuffed rabbit (Coniglio ripieno)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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  • Fricassee of green beans (Fagiolini in fricassea)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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  • Meringues on lemony cream (Uova alla neve)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

    • Categories: Mousses, trifles, custards & creams; Dessert; Italian
    • Ingredients: eggs; confectioner's sugar; milk; vanilla beans; lemons
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  • Small lasagne with pesto sauce (Lasagnette al pesto)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

    • Categories: Pasta, doughs & sauces; Appetizers / starters; Italian; Vegetarian
    • Ingredients: all-purpose flour; basil; pecorino cheese; Parmesan cheese; pine nuts
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  • Breaded tuna steaks (Costolette di tonno)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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  • Peas and artichokes with prosciutto (Piselli alla Genovese)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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  • Fresh fig and lemon tart (Crostata di fichi e limone)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

    • Categories: Pies, tarts & pastries; Dessert; Italian
    • Ingredients: all-purpose flour; egg yolks; sugar; lemons; figs; fennel seeds
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Notes about this book

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Notes about Recipes in this book

  • Breaded tuna steaks (Costolette di tonno)

    • nicolepellegrini on February 08, 2019

      Delicious! The marjoram and lemon peel mixed into the breadcrumbs gave this a nice flavor. A little tricky getting the breadcrumbs to stick to the steaks even with the egg coating. Wonder if I might try a thin flour coating first next time.

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  • ISBN 10 0449903648
  • ISBN 13 9780449903643
  • Linked ISBNs
  • Published Jan 01 1999
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Ballantine Books Inc.

Publishers Text

Medici is internationally renowned for her cookery classes in Tuscany. In this beautiful book she invites us into the kitchen and dining room of the medieval monastery which is both her home and headquarters for the school. From there she sets off on a series of visits to the villas, palaces and castles of her friends and relatives, giving us a privileged insight into the rebirth of Italian cooking which is taking place. Each chapter discusses the culinary delights of a different region of Italy and includes a wealth of delicious traditional recipes. The photographer, John Ferro Sims, travelled with Lorenza de'Medici capturing the beauty of the landscape and the elegance of classical Italian dishes in some innovative surroundings.

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