Celebrating Italy: Tastes & Traditions of Italy as Revealed Through Its Feasts, Festivals & Sumptuous Foods by Carol Field

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Notes about this book

  • Eat Your Books

    1991 International Association of Culinary Professionals Award Winner

  • Eat Your Books

    1991 International Association of Culinary Professionals Award Winner

  • mama_c on February 06, 2016

    I have a reprint from 2000, ISBN 0-06-097722-1

  • nomadchowwoman on January 05, 2010

    Excellent cookbook for reading and getting a sense of Italian celebrations. Interesting recipes.

Notes about Recipes in this book

  • Eggplant caponata (Caponata di melanzane)

    • nicolepellegrini on July 25, 2020

      A nice, and relatively not-too-fussy caponata to make with good summer produce. I used some chopped roasted hazelnuts as I'm not a big almond fan, otherwise made as written. I did toss in some fresh basil at the end as I thought it could use some fresh herbs to jazz it up a bit.

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  • ISBN 10 0060977221
  • ISBN 13 9780060977221
  • Published Feb 05 1998
  • Format Paperback
  • Language English
  • Edition New edition
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins

Publishers Text

Italians are passionate about their food and love to celebrate together. At annual village festivals the food is cooked in mammoth proportions, the cobblestone streets become jammed with costumed processions and happy crowds sit and enjoy a communal meal that is a ritual of connection and neighborly love. In Celebrating Italy, Carol Field takes the reader to these exuberant civic feasts and highlights their very special and ancient recipes. The result is one of the most remarkable cookbooks ever written, for in exploring festivals, Field has opened a bright new window on Italian culture and its sumptuous food.

Recipes include the victory dinner of Risotto Fratacchione -- red onions and sausages eaten after Siena's famous Palio; the Sorbir d'Agnoli -- stuffed pasta in wine-spiked broth that the Mantuans eat on Christmas Day, and Pane di Cena's sweet milk bread rolls, which is made to last all through Easter Week in Sicily



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