Old World Italian: Recipes and Secrets from Our Travels in Italy by Mimi Thorisson

  • Oxtail stock (page 32)

    from Old World Italian: Recipes and Secrets from Our Travels in Italy Old World Italian by Mimi Thorisson

    • Categories: Stocks
    • Ingredients: oxtail; onions; carrots; celery; bay leaves; black peppercorns; parsley stems; dry white wine
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Notes about Recipes in this book

  • Orecchiette with tenerumi and cherry tomatoes

    • alysekstokes on March 27, 2025

      Beautiful and simple flavors. We don't have tenerumi available where I live, but I used kale rapini. The combination of the sautéed greens with the bright cherry tomatoes was lovely.

  • Meatballs in cream sauce (Polpette di Sophia Loren)

    • Marycolleen on March 03, 2026

      Added salt and pepper. Very good!

    • Marycolleen on March 03, 2026

      Added salt and pepper. Very good!

    • Marycolleen on March 03, 2026

      Added salt and pepper. Very good!

    • Marycolleen on March 03, 2026

      Added salt and pepper. Very good!

    • Marycolleen on March 03, 2026

      Added salt and pepper. Very good!

  • Baked meatballs with tomato sauce and mozzarella (Polpette al forno con mozzarella)

    • AlineLorieri on February 26, 2021

      Really really recommend this dish. Everything was on point. The sauce is incredibly simple but very delicious. Mine cooked for about 1.5hs and reduced really nicely. The meatballs melt in your mouth, packed with flavor. We had it with slices of homemade sourdough bread and it was a hit! We will definitely make this recipe again!

  • Chicken supreme

    • FlowerGold on July 12, 2024

      Like a roasted chicken - moist and comforting, especially with the beans. Would definitely redo. Does need salt and pepper when serving.

  • Beef braised in Barolo wine (Brasato al Barolo)

    • lissabeebe on December 24, 2023

      This is a beautiful cookbook. Brasata al Barolo is the first recipe I cooked from it. I will use this recipe as a jumping off point to refine this dish (to the tastes of my household). The star anise, cloves and cinnamon gave this dish too much of a 5-spice asian influence for me. After cooking this recipe (as written) I did some online sleuthing and found that one of these elements is sometimes included but not all of them. Next I will try Lydia’s recipe that I found online. Her’s features almost the same ingredients but includes garlic (this recipe does not) and cloves only. Her version also braises in the oven. I think I will try that method. This isn’t a complaint but an observation. This recipe inspired me enough to work to perfect this and make it my own.

  • Tagliata with radicchio

    • Wende on November 05, 2020

      This super simple way of cooking sirloin steak gets rave reviews every time I serve it. I cook a lot of steaks (grilled, sous vide, cast iron skillet, broiled) and this method was new to me. I made it once with Belgian endive instead of radicchio when I forgot to buy the latter, and I preferred the less bitter taste of the endive.

    • FlowerGold on July 11, 2024

      Very nice. Did take longer to cook (my steak was a little thicker). Pan does need to be very hot. Didn’t make much sauce but was good. The radicchio is very bitter - which I like but the endive suggested by another reviewer would probably be preferred by most people. Tried with some pecorino and was very good.

  • Almond cake (Torta alle mandorle) [Ferigo Foscari]

    • Charlotte_vandenberg on January 27, 2023

      Too wet, no taste. I probably misread something in the ingredients or the recipe. I looked forward to this recipe, but I’ll try a different recipe next time.

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  • ISBN 10 1984823590
  • ISBN 13 9781984823595
  • Linked ISBNs
  • Published Sep 15 2020
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Mimi explores the beautiful coasts and countrysides of Italy in this lavishly photographed cookbook featuring simple, authentic recipes inspired by the country's devoted producers and rich food heritage.

Beloved for her gorgeous cookbooks A Kitchen in France and French Country Cooking, Mimi Thorisson, along with her lively family and smooth fox terriers in tow, immersed readers in the warmth of their convivial lives in rural France. In their newest cookbook, the Thorissons pause their lives in the idyllic French countryside to start a new adventure in Italy and satisfy their endless curiosity and passion for the magic of Italian cooking.

Old World Italian captures their journey and the culinary treasures they discovered. From Tuscany to Umbria to Naples and more, Mimi dives into Italy's diverse regional cuisines and shares 100 recipes for authentic, classic dishes, enriched by conversations with devoted local food experts who share their timeworn techniques and stories. You'll indulge in dishes culled from across the country, such as plump agnolotti bathed in sage and butter from the north, the tomato-rich ragùs and pastas of the southwest, and the multifaceted, seafood-laden cuisine of Sicily. The mysteries of Italian food culture will unravel as you learn to execute a perfect Neapolitan-style pizza at home or make the most sublime yet elemental cacio e pepe.

Full of local color, history, and culture, plus evocative, sumptuous photography shot by Mimi's husband, Oddur Thorisson, Old World Italian transports you to a seat at the family's table in Italy, where you may never want to leave.



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