Claudia Roden's The Food of Italy: Region by Region by Claudia Roden

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  • Liver pâté (Pâté de fegato)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Italian
    • Ingredients: calf livers; chicken livers; butter; rosemary; Marsala wine; Cognac
    show

  • Hot garlic and anchovy dip (Bagna cauda)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Dips, spreads & salsas; Appetizers / starters; Italian
    • Ingredients: olive oil; garlic; anchovies; butter
    show

  • Cheese fondue (Fonduta)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Dips, spreads & salsas; Appetizers / starters; Italian; Vegetarian
    • Ingredients: Fontina cheese; milk; egg yolks; white pepper
    show

  • Peppers with anchovies and capers (Peperoni alla Piemontese)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Appetizers / starters; Italian
    • Ingredients: bell peppers; anchovies; capers; oregano
    show

  • Poached eggs with tomatoes and basil (Uova in camicia)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Egg dishes; Appetizers / starters; Italian; Vegetarian
    • Ingredients: tomatoes; basil; parsley; eggs; store-cupboard ingredients
    show

  • Onions stuffed with meat (Cipolle ripiene)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Appetizers / starters; Italian
    • Ingredients: sweet onions; ground veal; Parmesan cheese; oregano; parsley; tomato paste
    show

  • Onions stuffed with pumpkin (Cipolle ripiene di magro)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: sweet onions; pumpkins; amaretti cookies; mostarda di frutta; nutmeg
    show

  • Mixed fried delicacies (Fritto misto Piemontese)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Appetizers / starters; Italian
    • Ingredients: breadcrumbs; all-purpose flour; variety meats of your choice; vegetables of your choice; oil
    show

  • Raw meat salad (Insalata di carne cruda)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Appetizers / starters; Italian
    • Ingredients: beef fillets; lemons; parsley; cornichons; capers
    show

  • Tongue with red sauce (Lingua in salsa rossa)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Appetizers / starters; Italian
    • Ingredients: beef tongue; whole cloves; carrots; celery; bay leaves; red bell peppers; anchovies; tomatoes; rosemary; ground cayenne pepper; basil; parsley
    show

  • Red sauce (Salsa rossa)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Sauces, general; Italian
    • Ingredients: celery; carrots; red bell peppers; tomatoes; anchovies; rosemary; ground cayenne pepper; basil; parsley
    show

  • Tagliatelle with white truffles (Tagliatelle con tartufi)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: white truffles; butter; Parmesan cheese; nutmeg; tagliatelle pasta
    show

  • Risotto with ham and cheese (Antico risotto sabaudo)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Rice dishes; Appetizers / starters; Italian
    • Ingredients: cooked ham; rosemary; Arborio rice; chicken stock; Fontinella cheese; Parmesan cheese
    show

  • Risotto with Barolo (Risotto al Barolo)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Rice dishes; Appetizers / starters; Italian
    • Ingredients: chicken stock; Arborio rice; Barolo wine; Parmesan cheese
    show

  • Mixed boiled meats (Bollito misto)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Main course; Italian
    • Ingredients: carrots; celery; onions; tongue; pig feet; beef brisket; whole chicken; veal rump; cotechino sausages
    show

  • Green herb sauce (Bagnet verd)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Sauces, general; Italian
    • Ingredients: parsley; mint; anchovies; capers; cornichons; store-cupboard ingredients
    show

  • Fruit preserve in grape juice (Mostarda d'uva)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Jams, jellies & preserves; Italian
    • Ingredients: red grape juice; pears; apples; ground cinnamon; whole cloves; walnuts
    show

  • Beef braised in Barolo (Brasato al Barolo)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: celery; carrots; rosemary; beef bottom round; Barolo wine; nutmeg
    show

  • Sautéed kidneys (Rognoni trifolati)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Main course; Italian
    • Ingredients: veal kidneys; Cognac; parsley
    show

  • Chicken livers with Marsala (Fegatini di pollo al Marsala)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Main course; Italian
    • Ingredients: chicken livers; pancetta; Marsala wine
    show

  • Duck stewed in wine (Anatra di palmina)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: whole duck; carrots; celery; dry white wine; Cognac
    show

  • Pheasant in red wine (Fagiano in salmì)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Main course; Italian
    • Ingredients: pheasant; bacon; carrots; anchovies; celery; celery leaves; Marsala wine; red wine; sage; rosemary; bay leaves; whole cloves; ground cinnamon; juniper berries
    show

  • Pheasant with wine sauce (Fagiano caldo in carpione)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Main course; Italian
    • Ingredients: pheasant; sage; rosemary; thyme; celery; carrots; dry white wine; shallots; egg yolks
    show

  • Quail on grilled polenta (Quaglie su crostone di polenta)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Main course; Italian
    • Ingredients: quail; white wine; sage; rosemary; bacon; polenta
    show

  • Hare in wine sauce (Lepre in salmì)

    from Claudia Roden's The Food of Italy: Region by Region Claudia Roden's The Food of Italy by Claudia Roden

    • Categories: Main course; Italian
    • Ingredients: carrots; celery; celery leaves; hare; red wine; bay leaves; whole cloves; ground cinnamon; Marsala wine
    show

Notes about this book

  • RobertaMuir on October 14, 2011

    Needs to be linked to ISBN: 9781586420628 Paperback (United States) 1/1/2003

  • RobertaMuir on October 14, 2011

    Needs to be linked to: ISBN: 9780099273257 Paperback (United Kingdom) 11/26/1998

  • mziech on October 14, 2011

    Great basic italian book. Chapters are based on Italian regions. Well researched as always.

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  • ISBN 10 1586420623
  • ISBN 13 9781586420628
  • Linked ISBNs
  • Published Jan 01 2003
  • Format Paperback
  • Page Count 440
  • Language English
  • Countries United States
  • Publisher Publishers Group West
  • Imprint Publishers Group West

Publishers Text

Containing more than three hundred recipes, Claudia Roden’s timeless and enchanting book is set against a backdrop of the story of Italy and its people and is the most authoritative and approachable guide to one of the world’s best-loved cuisines by one of the great food writers of our time. For an entire year Roden traveled up and down Italy, through every region, taking in city and countryside, to discover the local specialties on their home ground. She visited the kitchens of both professional and private cooks, watching them at work and listening to their stories. From simple and rustic to grand bravura, the recipes collected here represent traditional regional dishes as they are cooked today in Italy, and as they can now be cooked with ease and delight in our own kitchens. The Sunday Telegraph has called The Food of Italy, “Excellent . . . a collection of delicious recipes chosen on the basis of strong flavors and ease of preparation.” “A glorious feast of a book, a splendid history, geography and cooking lesson rolled into one,” says the Financial Times.

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