Antonio Carluccio's Italia - Hardcover

Carluccio, Antonio

Hardcover

ISBN 10: 1844004252 ISBN 13: 9781844004256

Publisher: Quadrille Pub, 2007

Synopsis

London-based Italian chef, restaurateur and food expert Antonio Carluccio, founder of Carluccio's caffes, has deep roots in almost region of Italy. He translates the spirit of his homeland's regional food culture in this latest book, Carluccio's Italia the recipes and customs of the regions, a follow up to Carluccio's Complete A-Z of Italian Food. By weaving together his own impressions of the regions with geography, culinary traditions and 100+ recipes, Carluccio's" "Italia guides readers on a gastronomic tour embracing every one of the 20 regions of the country. Carluccio's introduction of each region is complemented by Alastair Hendy's photographs, which illustrate the stories of Italy's landscapes, people, fresh ingredients and regional recipes.
Carluccio introduces each region with an overview of geography's impact on cuisine. He then focuses on the specific culinary traditions & specialties that originated from each region, such as crostini in Tuscany and Parmesan cheese in Emilia-Romagna. After piquing the taste buds, Carluccio presents a handful of signature recipes from each region, such as Bagna Cauda (Hot garlic and anchovy dip) from Piedmont and Umbria's Strascinate di Cascia (Pasta with pancetta and sausage) and Pinocchiate (Pine nut toffee). Recipes from Sicily include Caponatina di Melanzane (Sicilian eggplant relish) and Insalata di Limoni e Arance (Orange and lemon salad). A simple recipe for Calabrian baked honey figs is included, as is another popular Calabrian dish, Pesce Spada a Ghiotta (Braised Swordfish). From Campania, where tomatoes were first appreciated, there are recipes for Polpi Affogati (Stewed Octopus) and Pizza Margherita. Carluccio identifieshallmark regional products such as cheeses, wines, and beef, such as buffalo mozzarella and calzone from Campania and Basilicata's pork salami pezzenta, all the while sharing his own anecdotes. Defying his sense of campanilismo, or loyalty to one's own region, Carluccio writes with enthusiasm about Italian food from every region.

About this title

Review

"'This book represents the past, present and future of Italian food. It is a journey I have willingly and lovingly undertaken' Antonio Carluccio"

About the Author

Antonio Carluccio, leading gastronome and best-selling Italian food writer, explores for the first time the foods and traditions of the different recipes which give Italian cooking its richly varied colourful character. Proprietor of the Covent Garden Neal Street Restaurant and, with his wife Priscilla, owner of the Italian food shop, Carluccio s and the series of Carluccio s Caffes, he was recently given the Commendatore award by the Italian government for his contribution to Italian food. His previous writing includes Complete Italian Food, Antonio Carluccio s Italian Feast and Southern Italian Feast, written to accompany two highly successful television series. His most recent book is The Complete Mushroom Book.

About this edition

• Publisher: Quadrille Pub
• Publication date: 2007
• ISBN 10: 1844004252
• ISBN 13: 9781844004256
• Binding: Hardcover
• Number of pages: 256