Italy's Great Chefs and Their Hidden Secrets by Academia Barilla

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  • ISBN 10 8854405434
  • ISBN 13 9788854405431
  • Published Jan 25 2010
  • Format Hardcover
  • Page Count 504
  • Language English
  • Countries Italy
  • Publisher White Star Publishers
  • Imprint White Star

Publishers Text

Italian cuisine automatically conjures up the vision of a multitude of dishes, each one completely different from the others. Every regional cuisine has its unique characteristics and in any meal we find far more than just basic food; indeed, the gastronomy of a region reflects the culture and history of its people. Given Italy's regional variety, Italian cuisine far transcends spaghetti and pizza; cuisine has deeper roots. Most regional dishes were influenced by historical circumstances, by climate and by Italy's geographical configuration - unique factors that gave rise to local realities that deeply differentiated the regions from every point of view, including the gastronomic one. This volume, created in close collaboration with the Academia Barilla (founded to defend, protect and disseminate typical and authentic Italian gastronomic products), serves all who are eager to learn the secrets of genuine Italian cuisine; the dishes recognised at regional specialities. To explain the nature-based and cultural origins of regional foods, Academia Barilla selected 30 of the finest Italian chefs. Each of them explains the history, the strengths, the typical products and the traditions of his region. Then with the help of photos, taken by the food photographer Lucio Rossi, he illustrates the ways to prepare the most famous and savory recipes: Emilian tortellini, zucchini flowers stuffed with Ligurian stockfish, Piedmont bunet, and many, many more...Also included is practical, step-by-step advice on how to present the prepared speciality dishes and how to choose the accompanying wines. This volume, with its contents arranged by geographical region, is not merely a simple recipe book, but, instead a broad map of Italian regional cuisines, personally described by noted interpreters of refined gastronomic arts: the chefs themselves.

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