Antonio Carluccio's Italia: The Recipes and Customs of the Regions by Antonio Carluccio

  • Mixed boiled meats (Il gran bollito misto)

    Mixed boiled meats (Il gran bollito misto) (page 12)

    from Antonio Carluccio's Italia: The Recipes and Customs of the Regions Antonio Carluccio's Italia by Antonio Carluccio

    • Categories: Stews & one-pot meals; Main course; Winter; Italian
    • Ingredients: pork skin; ground cayenne pepper; nutmeg; parsley; rosemary; celery; onions; whole cloves; black peppercorns; bay leaves; beef brisket; pickled veal tongue; veal brisket; whole chicken; cotechino sausages
    • Accompaniments: Green sauce (Salsa verde)
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Notes about Recipes in this book

  • Chicken arrabbiata (Pollo all'arrabbiata)

    • Gio on February 15, 2013

      Pg. 128 Delicious. Used grappa, Pomi chopped tomatoes, 2 T butter instead of lard, 2 small Serranos. Loved it.

  • 'Little lasagne' (Vincisgrassi)

    • Thermomixit on February 12, 2026

      I was cooking for two people, so halved the quantities. I didn't have any fresh porcini, but I did have some dried, so used 10g and rehydrated in boiled water for 20 minutes and used together with some chestnut mushrooms. I also had some porcini salt I'd made in my Thermomix, so used that to season the béchamel. Very enjoyable, although next time I'd make more béchamel.

  • Baked red onions stuffed with pecorino (Cipolle di Tropea e pecorino)

    • Agaillard on January 16, 2020

      It is a great appetizer recipe! I (somehow) had never boiled onions before, so this was interesting and quite original. I used parma ham i/o pancetta because I had an open pack of it. Will make again :)

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  • ISBN 10 184400497X
  • ISBN 13 9781844004973
  • Published Aug 17 2007
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing
  • Imprint Quadrille Publishing Ltd

Publishers Text

Antonio Carluccio's "Italia" is a gastronomic tour embracing every region of the country. Each chapter weaves together fascinating information on the region's traditions, its typical products and its characteristic regions. Antonio's knowledge of Italy stems from his childhood when his family moved around the country following his father's job as a railway stationmaster. As a young man working as a wine merchant, Antonio toured the country deepening his knowledge of its different regions. This book, photographed in Italy by Alastair Hendy, distils Antonio's passion for his mother country and brings real insight to the different factors that influence its food and cooking. The breathtaking visual content celebrates the gastronomic life of Italy with stunning photographs of countryside and architecture, of people and food products, and of mouth-watering recipes.

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