Eating Up Italy: Voyages on a Vespa

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9780007214815: Eating Up Italy: Voyages on a Vespa

Italy’s tumultuous history can be traced through its food. In an epic scooter trip from the Ionian Sea to the far north, distiguished food writer Matthew Fort explores the local gastronomy and culinary culture of a country where regional differences are vibrantly alive.

In no other country is food so much a part of everyday life as it is in Italy. Matthew Fort's plan is a simple one: to travel by scooter from Melito di Porto Salvo – the southernmost town in Italy and where Garibaldi landed in 1860 to begin his conquest of Naples – to Turin in the north, eating drinking, talking and noting as he goes.

Passing through Calabria – rich in spices, Arabian-influences of almonds and dried fruits, as well as Spanish chocolate (Fichi al Ciocolatto, mostacciolo) – and on to Campania – from where the historic Nepalese pizza has become infamous – Fort discovers the rich connection between historical tradition and cuisine. The Italian genius for combining abundance and thrift is evident from the economy of the mountainous and sparse landscape of Molise, where much use is made of pastas and chillies, and adjoining lush Abruzzo, with its delicious cheeses and risottos.
Fort travels on to Emilia-Romagna, where much of what we have come to love in Italian food can be found: prosciutto di Parma, mortadella, ravioli, taggliatelle and zamponi…In Piedmont, the wine-and-truffle country stretching from the shadow of the Alps through arable flatlands, the cooking of France and Northern Europe fuses with that of Italy. This enticing sum of parts – the dishes, producers, ingredients, consumers and eating occasions – make up nothing less than a contemporary portrait of the country.

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Eating Up Italy Italy's tumultuous history can be traced through its food. In an epic scooter trip from the Ionian Sea to the far north, distiguished food writer Matthew Fort explores the local gastronomy and culinary culture of a country where regional differences are vibrantly alive. Full description

Review:

'Elizabeth David meets Jack Kerouac – around the table and on the road, this is a brilliant insight into Italian gastro-culture.'
Giorgio Locatelli

‘Lemon blossom and freshly baked bread waft up from every page. The most intensely greedy, fragrant and sensuously written travelogue I have ever read. A glorious, glorious feast.’
Nigel Slater

'A beautifully written, humorous account of a talented food writer controlling what seems to be a midlife crisis by travelling around Italy on a Vespa.' Jamie Oliver

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Matthew Fort
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ISBN 10: 0007214812 ISBN 13: 9780007214815
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Book Description HarperCollins Publishers, United Kingdom, 2005. Paperback. Book Condition: New. 196 x 128 mm. Language: English . Brand New Book. Italy s tumultuous history can be traced through its food. In an epic scooter trip from the Ionian Sea to the far north, distiguished food writer Matthew Fort explores the local gastronomy and culinary culture of a country where regional differences are vibrantly alive. In no other country is food so much a part of everyday life as it is in Italy. Matthew Fort s plan is a simple one: to travel by scooter from Melito di Porto Salvo - the southernmost town in Italy and where Garibaldi landed in 1860 to begin his conquest of Naples - to Turin in the north, eating drinking, talking and noting as he goes. Passing through Calabria - rich in spices, Arabian-influences of almonds and dried fruits, as well as Spanish chocolate (Fichi al Ciocolatto, mostacciolo) - and on to Campania - from where the historic Nepalese pizza has become infamous - Fort discovers the rich connection between historical tradition and cuisine. The Italian genius for combining abundance and thrift is evident from the economy of the mountainous and sparse landscape of Molise, where much use is made of pastas and chillies, and adjoining lush Abruzzo, with its delicious cheeses and risottos. Fort travels on to Emilia-Romagna, where much of what we have come to love in Italian food can be found: prosciutto di Parma, mortadella, ravioli, taggliatelle and zamponi.In Piedmont, the wine-and-truffle country stretching from the shadow of the Alps through arable flatlands, the cooking of France and Northern Europe fuses with that of Italy. This enticing sum of parts - the dishes, producers, ingredients, consumers and eating occasions - make up nothing less than a contemporary portrait of the country. Bookseller Inventory # AA89780007214815

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Matthew Fort
Published by HarperCollins Publishers, United Kingdom (2005)
ISBN 10: 0007214812 ISBN 13: 9780007214815
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Book Description HarperCollins Publishers, United Kingdom, 2005. Paperback. Book Condition: New. 196 x 128 mm. Language: English . Brand New Book. Italy s tumultuous history can be traced through its food. In an epic scooter trip from the Ionian Sea to the far north, distiguished food writer Matthew Fort explores the local gastronomy and culinary culture of a country where regional differences are vibrantly alive. In no other country is food so much a part of everyday life as it is in Italy. Matthew Fort s plan is a simple one: to travel by scooter from Melito di Porto Salvo - the southernmost town in Italy and where Garibaldi landed in 1860 to begin his conquest of Naples - to Turin in the north, eating drinking, talking and noting as he goes. Passing through Calabria - rich in spices, Arabian-influences of almonds and dried fruits, as well as Spanish chocolate (Fichi al Ciocolatto, mostacciolo) - and on to Campania - from where the historic Nepalese pizza has become infamous - Fort discovers the rich connection between historical tradition and cuisine. The Italian genius for combining abundance and thrift is evident from the economy of the mountainous and sparse landscape of Molise, where much use is made of pastas and chillies, and adjoining lush Abruzzo, with its delicious cheeses and risottos. Fort travels on to Emilia-Romagna, where much of what we have come to love in Italian food can be found: prosciutto di Parma, mortadella, ravioli, taggliatelle and zamponi.In Piedmont, the wine-and-truffle country stretching from the shadow of the Alps through arable flatlands, the cooking of France and Northern Europe fuses with that of Italy. This enticing sum of parts - the dishes, producers, ingredients, consumers and eating occasions - make up nothing less than a contemporary portrait of the country. Bookseller Inventory # AA89780007214815

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Book Description 2005. Paperback. Book Condition: New. 130mm x 197mm x 196mm. Paperback. In an epic scooter trip from the South to the North of Italy, award-winning food writer Matthew Fort explores the local gastronomy, culinary culture and tumultuous history of a country. Ta.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 304 pages. 0.210. Bookseller Inventory # 9780007214815

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Book Description Harper Perennial 2005-06-20, 2005. Book Condition: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Bookseller Inventory # NU-GRD-00382182

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Book Description HarperCollins Publishers. Paperback. Book Condition: new. BRAND NEW, Eating Up Italy: Voyages on a Vespa, Matthew Fort, Italy's tumultuous history can be traced through its food. In an epic scooter trip from the Ionian Sea to the far north, distiguished food writer Matthew Fort explores the local gastronomy and culinary culture of a country where regional differences are vibrantly alive. In no other country is food so much a part of everyday life as it is in Italy. Matthew Fort's plan is a simple one: to travel by scooter from Melito di Porto Salvo - the southernmost town in Italy and where Garibaldi landed in 1860 to begin his conquest of Naples - to Turin in the north, eating drinking, talking and noting as he goes. Passing through Calabria - rich in spices, Arabian-influences of almonds and dried fruits, as well as Spanish chocolate (Fichi al Ciocolatto, mostacciolo) - and on to Campania - from where the historic Nepalese pizza has become infamous - Fort discovers the rich connection between historical tradition and cuisine. The Italian genius for combining abundance and thrift is evident from the economy of the mountainous and sparse landscape of Molise, where much use is made of pastas and chillies, and adjoining lush Abruzzo, with its delicious cheeses and risottos. Fort travels on to Emilia-Romagna, where much of what we have come to love in Italian food can be found: prosciutto di Parma, mortadella, ravioli, taggliatelle and zamponi.In Piedmont, the wine-and-truffle country stretching from the shadow of the Alps through arable flatlands, the cooking of France and Northern Europe fuses with that of Italy. This enticing sum of parts - the dishes, producers, ingredients, consumers and eating occasions - make up nothing less than a contemporary portrait of the country. Bookseller Inventory # B9780007214815

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Book Description Paperback. Book Condition: New. Not Signed; Italy's tumultuous history can be traced through its food. In an epic scooter trip from the Ionian Sea to the far north, distiguished food writer Matthew Fort explores the local gastronomy and culinary culture of a country where regional differences are vibrantly alive. In no other country is food s. book. Bookseller Inventory # ria9780007214815_rkm

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