The Food of Italy
Vintage Books, 1992 - 750 Seiten
In this thoroughly comprehensive, utterly captivating culinary guidebook, acclaimed food writer Waverley Root traverses Italy from Lombardy to Sicily, and across 3,000 years of invasions. An exhaustive catalog of the country's gastronomic legacy, The Food of Italy explains the regional delicacies, the traditions, and the history that define the way Italians eat.
From the legally enforced frugality of the Renaissance table to the enduring Saracen luxury of Sicilian desserts, from the lasagna of Bologna to the saltimbocca of Rome, Root explores the secrets and customs of a cuisine so nuanced that even the basic ragu Bolognese has some two hundred variations.
A culinary adventurer who made his mark decades before Anthony Bourdain appeared on the scene, Root shares the stories of an elephant forced to spend the winter of 1551 in the South Tyrol and the dishes named after him, the proper way to bottle Chianti, and the mysteries surrounding the origin of tortellini. Essential reading for travelers--of the armchair and ticketed variety, alike--The Food of Italy, which features decorative maps (that may not be legible for all readers) and illustrations, brings the subtleties of the Italian palate into any home.
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Etruscans Greeks and Saracens
THE DomAIN of THE ETRUSCANS II Tuscany
Maps tº 1 Tuscany PAGE 2627
Lazio Umbria and The Marches 7273
Umbria i i I
The Marches I 24
vil Venezia Euganea Venezia Giulia and Venezia
THE DomAIN of THE GREEKs XIII The Campania 49 I
Abruzzi and Molise
Abruzzi e Molise 5
Apulia Basilicata and Calabria 538539
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Adriatic almonds anchovy ancient Romans baked beans beaten egg beef boiled Bologna Bolognese bread crumbs brodetto butter cake called celery century Chianina Chianti chicken chopped coast color consommé cooked cream cuisine dessert wine dialect dish dough eaten eating eels Emilia Emilia-Romagna Etruscan Ferrara fish flavor Florence flour French fresh fried fruit garlic gastronomic grapes grated cheese Greek herbs ingredients island Italian Italy Lambrusco Lazio lemon juice Lombardy meat Milan Milanese milk Modena mortadella mountain mushrooms olive oil onion oven Parma Parmesan parsley pasta pastry pepper Piedmont polenta pork potatoes produce prosciutto province Ravenna recipe region rice rich risotto roasted Romagna Rome salt Sangiovese Saracens Sardinian sausage scaloppine seasoned served Sicilian Sicily slices soffritto soup specialty spices stewed stuffed sugar sweet tagliatelle taste tomato sauce tortellini truffles Tuscany Umbria variety veal vegetables Venetian Venice vinegar white wine zampone