Culinaria Italy: A Celebration of Food and Tradition by Claudia Piras

  • Bean stew (Jota)

    from Culinaria Italy: Pasta, Pesto, Passion Culinaria Italy by Claudia Piras

    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: lima beans; potatoes; bacon; sauerkraut; bay leaves; store-cupboard ingredients
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Notes about this book

  • mziech on December 07, 2011

    Book about Italian cuisine. Chapters are organised according to region. Includes many descriptions of local ingredients (for example local sausages, cheeses, vegetables). Has information on wine area's. Lots of pictures. Recipes I tried were somewhat bland. I use this book mostly for inspiration on regional Italian cooking.

  • RobertaMuir on August 06, 2011

    Also Food of Italy ISBN 9783833160738 - published by 7Hill (Tandem Verlag GmbH) - needs to be linked

Notes about Recipes in this book

  • Polenta with shrimp (Polenta pasticciata ai gamberi)

    • fprincess on May 12, 2011

      Made this dish with the following changes. I made polenta squares that I fried in olive oil on the stove so they would be crispy (which took at least 15 min). I added the shrimp at the end to the mushroom sauce so they would not overcook.

  • Pulse stew (Mesciua)

    • wester on February 06, 2018

      Italian peasant winter food. Vegan and filling. The flavors aren't strong but it is still surprisingly tasty. Season well, and don't skimp on the olive oil.

  • Pasta sauce with lamb (Ragù d'agnello)

    • fprincess on December 06, 2011

      Deceptively simple recipe. It really improved the next day as the flavors developed.

  • Eggplants with mint (Melanzane alla menta)

    • wester on June 28, 2015

      Very tasty. The mint flavor doesn't come forward too clearly - I'm going to try with a bit more mint. The recipe doesn't specify the amount of vinegar, so I started with one tablespoon, and then added one more for more depth of flavor.

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  • ISBN 10 384800819X
  • ISBN 13 9783848008193
  • Published May 28 2015
  • Format Hardcover
  • Page Count 380
  • Language English
  • Countries Germany
  • Publisher H. F. Ullmann Publishing
  • Imprint Ullmann Publishing

Publishers Text

How does the blue mold get into Gorgonzola? Where did ice cream come from, in the days before refrigerators? What is there to tell about the wine of Piedmont? How are tomato preserves made? How does one recognize a genuine balsamic vinegar? What are the marks of quality that help to distinguish genuine products from imitations? What food was eaten in ancient Rome which specialties were served at court during the Middle Ages, and what culinary innovations accompanied the Renaissance? Culinaria Italy takes a look behind the scenes and answers these and many other questions of interest to lovers of Italian Cuisine.

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