Bugialli's Italy: Traditional Recipes from the Regions of Italyby Giuliano Bugialli, John Dominis, Pam Hoenig
Emilia-Romagna, Friuli, Sicily, Liguria, Piedmont, Apulia the names trip off the tongue and conjure seductive images of deeply satisfying food. In Bugialli's Italy, companion cookbook to the new twenty-six-part public television series, cooking teacher and food historian Giuliano Bugialli presents the reader with an irresistible banquet of all Italy/b>
Emilia-Romagna, Friuli, Sicily, Liguria, Piedmont, Apulia the names trip off the tongue and conjure seductive images of deeply satisfying food. In Bugialli's Italy, companion cookbook to the new twenty-six-part public television series, cooking teacher and food historian Giuliano Bugialli presents the reader with an irresistible banquet of all Italy has to offer.
The more than 150 recipes collected here span the boot from north to south east to west. You can take your grand tour from antipasto to dessert (how about Pizza with Tomato Pockets from Apulia, Pureed Chick-Pea Soup with Mushrooms from Umbria, Lamb in Peppery Wine Sauce from Abruzzi, String Beans in Caper Walnut Sauce from Lombardy, and, to finish, Peach Cake with Almonds from Piedmont?). Or why not plan a regional tasting of pastas Stewed Sardinian Pasta, Pasta Stuffed with Eggplant from Tuscany, Tagliatelle and Zucchini Blossoms from Lazio, and Pasta with Sicilian Winter Pesto? Even gnocchi flies the regional flag-Red Beet Gnocchi from Piedmont and Potato Gnocchi with Ligurian Pesto and Tomatoes.
As always, Giuliano serves up something new a wonderful collection of unusual and engaging regional recipes filled with the history tradition, and techniques that make his books so special.
- HarperCollins Publishers
- Publication date:
- Product dimensions:
- 8.39(w) x 10.33(h) x 1.11(d)
Read an Excerpt
Bruschetta with Pecorino Cheese and Pepper
6 ounces not-very-aged Tuscan Pecorino cheese
3 tablespoons extra Virgin olive oil
Freshly ground black pepper
6 slices country-style bread, each about 4 inches square
1 large clove garlic (optional), peeled
3 tablespoons extra virgin olive oil (optional)
Fresh basil leaves (optional)
Remove the rind from the cheese and cut it into very small pieces. Place the cheese in a crockery or glass bowl, add the olive oil and a lot of black pepper, and toss very well. Toast the bread over coals, in the oven, or in the toaster. While still very hot, if desired, rub the bread on one or both sides with the garlic and top each slice with the marinated cheese and some of the olive oil. Serve, if desired, with = tablespoon of the olive oil drizzled over each slice and basil leaves.
Meet the Author
Giuliano Bugialli teaches at his school, a fifteenth-century villaoutside of Florence, and at cooking schools across the United States.He is the author of six cookbooks, including The Fine Art of Italian Cooking and the Julia Child Award-winning Foods of Sicily & Sardinia and the Smaller Islands. He lives in New York City and Italy.
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