• 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.