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Culinaria Italy: Pasta, Pesto, Passion by Claudia Piras

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Notes about this book

  • 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.

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Publishers Text

"The "land where lemons bloom" was already a fascinating travel destination long before Goethe identified it as such. The grand culture and varied landscapes of Italy have attracted and inspired artists and writers of every epoch.

Since the time of classic "educational trips" to the ancient sites of the Apennine Peninsula, ever increasing numbers of travellers have developed an affinity to this country and the ars vivendi of its inhabitants. Indeed, the simple and yet ingenious Italian cuisine has become the expression of countless visitors' approach toward life.

In 496 pages and more than 1,200 color photographs, Culinaria Italy introduces not only kitchen and cellar, but also the land and people who reside between the Alps' peaks and the pointed toe of the Italian "boot".

More than 380 time-tested recipes from every region of the country ensure that a feast for the palate can follow the stimulating reading pleasure."

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