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Autentico: Cooking Italian, the Authentic Way by Rolando Beramendi

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Notes about this book

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Notes about Recipes in this book

  • Mixed broccoli and cauliflower (Vruocculi arriminati)

    • Lepa on October 31, 2018

      I had high expectations because of the various flavor elements in this dish but in the end it fell flat because all of those flavors were watered down but the water/saffron that was added at the end. I will probably try it again but decrease the water that the saffron soaks in; add garlic to the onions and saute the broccoli and cauliflower in the onion/garlic/oil mixture.

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Reviews about this book

  • Food52 by Garrett Oliver

    “I cook to break preconceived notions of what food should be...” the author’s introduction reads. The recipes seem to say differently,

    Full review
  • Eat Your Books by Jenny Hartin

    Autentico is one of those books that grabs your heart and won't let go. Beautiful food, a passion for all things Italian and the brilliance of Rolando Beramendi.

    Full review
  • Food52

    ...as much a cookbook as it is an homage to the Italian pantry, with the first 35 pages devoted to specifications for a catalog of pantry items.

    Full review
  • ISBN 10 1250124972
  • ISBN 13 9781250124975
  • Published Oct 24 2017
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher St. Martin's Griffin

Publishers Text

Autentico is an introduction to the true flavors of Italy. From the bright notes of fresh olive oil to the hearty warmth of slow-cooked ragú, Rolando Beramendi, importer and connoisseur of the finest ingredients from Italy, has crafted a perfect guide to authentic Italian food.

Unlike many Italian cookbooks, Autentico goes far beyond pasta. In a world where culinary shortcuts, adulteration, misleading labeling, and mass production of seemingly “authentic” food rule, culinary archaeologist, innovator and cooking teacher Rolando Beramendi has kept centuries-old culinary traditions alive. That’s authentic!

In Autentico, Rolando details how to make classic dishes from Spaghetti Cacio e Pepe to Risotto in Bianco and Gran Bollito Misto as they are meant to be – not the versions that somehow became muddled as they made their way across the globe. Among the 120 recipes, you’ll find Baked Zucchini Blossoms filled with sheep's milk ricotta; Roast Pork Belly with Wild Fennel; Savoy Cabbage Rolls made with farro and melted fontina; Orecchiette with Sausage and Broccoli Rabe; Risotto with Radicchio; and a Lamb Stew with ancient Spice Route flavors that have roots from the times of Marco Polo and could have been served to the de’ Medici during the Renaissance. And of course, there are dolci (desserts): Summer Fruit Caponata, Meringata with Bitter Chocolate Sauce, and a simple, moist, and succulent Extra Virgin Olive Oil Cake. Colored by the choicest ingredients from the shores of Italy and beyond, the pages of Autentico offer a rich taste of the Italy’s history, brought to life in the modern kitchen.