en
Anna Del Conte

Gastronomy of Italy

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Gastronomy of Italy the seminal work on Italian food, first published in the 1990s is revised and updated and illustrated with new photography. This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna Del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes and techniques for a new generation in her comprehensive explanation of its culinary terms. This simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese. There are over 200 recipes, including the great dishes from every major region of Italy. Variations on the classics pasta, polenta, gnocchi, risotto and pizzas sit alongside Anna's recipes for versions of Italian favourites, such as peperonata, lamb fricasse, ossobuco and less well-known regional specialities. Specially commissioned photographs of the dishes, ingredients and techniques along with maps of the regions, makes this a truly unique and invaluable book. This new digital edition allows the reader to navigate, bookmark, and search the content quickly, as well as provide useful links between recipes. Word count: 197,000
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873 páginas impresas
Publicación original
2013
Año de publicación
2013
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Citas

  • Anastasia Avramenkocompartió una citahace 6 años
    uccellini scappati
    a meat dish
    The name of this dish from Lombardy means ‘the little birds that have flown away’. In fact the birds were never there, but the dish looks as if it was made with little birds, and this makes it very popular with Italians. It is made with an assortment of pork or veal, little pieces of pig’s or calf’s liver rolled in PANCETTA slices and then skewered between sage leaves. The uccellini are sautéed in hot butter, and then cooked in white wine. They are always served with POLENTA
  • Anastasia Avramenkocompartió una citahace 6 años
    By the early decades of the 20th century, ravioli, firmly established as stuffed pasta shapes, were made in most regions. In Genoa they are stuffed with batavia, borage, brains, sweetbreads, minced pork and the usual eggs, Parmesan and soft breadcrumbs. In Liguria ravioli di MAGRO are stuffed with white fish, ricotta, borage, beets and Parmesan and
  • Anastasia Avramenkocompartió una citahace 6 años
    Primizie were more in evidence, and much more of a real treat, in the past when the

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