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

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  • Raw beef salad (Insalata di carne cruda)

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

    • Categories: Salads; Appetizers / starters; Main course; Italian
    • Ingredients: beef rump; lemons; parsley
    show

  • Mixed boiled meats (Il gran bollito misto)

    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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  • Green sauce (Salsa verde)

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

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  • Hot garlic and anchovy dip (Bagna cauda)

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

    • Categories: Dips, spreads & salsas; Italian
    • Ingredients: garlic; anchovies; butter; cream; vegetables of your choice
    show

  • Pasta Alba style (Tajarin all'Albese)

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

    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: tagliatelle pasta; Parmesan cheese; onions; chicken livers; tomatoes
    show

  • Ravioli without sauce (Agnolotti in tovagliolo)

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

    • Categories: Pasta, filled; Main course; Italian
    • Ingredients: Italian 00 flour; eggs; vegetable stock; celery; carrots; onions; spinach; ricotta cheese; Parmesan cheese; nutmeg; stewing veal; stewing pork; stewing rabbit
    show

  • Pannacotta from the Aosta Valley (Crema alla panna)

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

    • Categories: Mousses, trifles, custards & creams; Dessert; Italian
    • Ingredients: cream; caster sugar; vanilla pods; peach liqueur; gelatine leaves
    show

  • Zabaglione (Zabaione)

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

    • Categories: Mousses, trifles, custards & creams; Quick / easy; Dessert; Italian
    • Ingredients: caster sugar; egg yolks; Madeira wine; ground cinnamon
    show

  • Pike with sauce (Luccio in salsa)

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

    • Categories: Sauces for fish; Main course; Italian
    • Ingredients: whole pike; carrots; celery; onions; bay leaves; anchovies; parsley; capers; sweet chile pickles; pancetta
    show

  • Pork stew (Cazzoeula alla Milanese)

    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: pig trotters; pork spareribs; onions; carrots; celeriac; pork skin; pork sausages; Savoy cabbage; tomato paste; celery leaves
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  • Buckwheat pasta with cabbage, beans and cheese (Pizzoccheri della Valtellina)

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

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: potatoes; green beans; Savoy cabbage; pizzoccheri pasta; Bitto cheese; Parmesan cheese
    show

  • Sorrel and frog's leg risotto

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

    • Categories: Rice dishes; Main course; Italian
    • Ingredients: frog legs; chicken stock; onions; risotto rice; sorrel; Parmesan cheese
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  • Sausage in chemise (Codeghin in camisa)

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

    • Categories: Main course; Italian
    • Ingredients: cotechino sausages; porcini mushrooms; parsley; basil; veal breast
    show

  • Sponge cake with mascarpone (Torta paradiso con mascarpone)

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

    • Categories: Cakes, large; Dessert; Italian
    • Ingredients: butter; caster sugar; eggs; self-raising flour; mascarpone cheese; raspberry jam
    show

  • Chanterelle soup (Schwammerlsuppe)

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

    • Categories: Soups; Italian
    • Ingredients: chanterelle mushrooms; chicken stock; onions; parsley; cream
    show

  • Ricotta dumplings with porcini sauce (Gnocchi di Ricotta con sugo di porcini)

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

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: ricotta cheese; all-purpose flour; breadcrumbs; nutmeg; dried porcini mushrooms; porcini mushrooms; parsley; Parmesan cheese
    show

  • Salt herring with soured cream, onion and apples (Hering hausfrauenart)

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

    • Categories: Main course; Italian
    • Ingredients: potatoes; green-skinned apples; schmaltz herring; onions; sour cream
    show

  • Choucroûte garnie (Krauti con speck e canederli)

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

    • Categories: Main course; Winter; Austrian; German; Italian
    • Ingredients: sauerkraut; apple juice; caraway seeds; black peppercorns; smoked pork belly; frankfurters sausage; stale bread; eggs; parsley; marjoram; nutmeg; smoked pork cutlets
    • Accompaniments: Roast venison with pine needles (Arrosto di capriolo al pino)
    show

  • Meat goulash with dumplings (Gulash con spätzle)

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

    • Categories: Pasta, doughs & sauces; Main course; German; Italian
    • Ingredients: beef shins; pork fat; onions; bouquet garni; tomato paste; sweet Hungarian paprika; all-purpose flour
    show

  • Raspberries and blackberries with sugar and lemon (Lamponi e more al limone)

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

    • Categories: Dessert; Italian
    • Ingredients: raspberries; blackberries; lemons; caster sugar
    show

  • Bean and sauerkraut soup (Jota Triestina)

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

    • Categories: Soups; Italian
    • Ingredients: cannellini beans; chicken stock; potatoes; sauerkraut; bay leaves; speck (German)
    show

  • Roast venison with pine needles (Arrosto di capriolo al pino)

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

    • Categories: Main course; Italian
    • Ingredients: venison fillets; sour cream; red wine; chicken stock; celery; carrots; bouquet garni; nutmeg; ground cinnamon; pine needles; lemons
    • Accompaniments: Choucroûte garnie (Krauti con speck e canederli)
    show

  • Little cuttlefish or squid stuffed with crab (Seppiette o calamari ripieni di Granchio)

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

    • Categories: Stuffing; Main course; Italian
    • Ingredients: whole crabs; cuttlefish; onions; egg yolks; parsley
    show

  • Fish goulash (Gulasch di pesce)

    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; Italian
    • Ingredients: white fish fillets; mussels; Italian 00 flour; sweet Hungarian paprika; tomatoes; onions; red peppers; fish stock; parsley
    show

  • Dumplings with prunes (Canederli con prugne)

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

    • Categories: Baked & steamed desserts; Dessert; Snacks; Italian; Austrian
    • Ingredients: plums; sugar cubes; breadcrumbs; ground cinnamon; potatoes; caster sugar; egg yolks
    show

Notes about this book

  • Eat Your Books

    The copy of this book that EYB indexed was missing p. 177-178, so there may be several recipes unindexed, Please contact EYB's Data Manager at deborah@eatyourbooks.com if you own this book and are willing to scan the pages for us or index the missing recipes.

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  • ISBN 10 1844001660
  • ISBN 13 9781844001668
  • Linked ISBNs
  • Published Oct 07 2005
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing Ltd
  • 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. From Piedmont and Lombardy through to Puglia and Calabria, Antonio has travelled his mother country to share with the reader his personal impressions, a lifetime of knowledge and his abiding passion for good food, good cooking and good living.

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