Italy, the Romagnoli Way: A Culinary Journey

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Travel with your fork Join renowned chef and restaurateur G. Franco Romagnoli and his wife Gwen on a delicious journey through Italy’s culinary landscape. In a narrative based on decades of travelling the country, the Romagnolis coax the rare specialties of each region onto their plates—Val d’Aosta zuppas, each as different as the valley it comes from; the famous veal tripe of Tuscany; and risotto with frog legs from Lake Orta. Throughout their travels, the Romagnolis meet the people and explore the customs ...

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Overview

Travel with your fork Join renowned chef and restaurateur G. Franco Romagnoli and his wife Gwen on a delicious journey through Italy’s culinary landscape. In a narrative based on decades of travelling the country, the Romagnolis coax the rare specialties of each region onto their plates—Val d’Aosta zuppas, each as different as the valley it comes from; the famous veal tripe of Tuscany; and risotto with frog legs from Lake Orta. Throughout their travels, the Romagnolis meet the people and explore the customs at the heart of the cuisine—from centuries-old tuna fishing rituals to olive oil pressing in Puglia to the harvesting of the grapes. Recipes are included in every chapter, allowing you to create the rarest and most authentic Italian dishes in your own kitchen. As bedside reading, a travel companion, or a kitchen essential, Italy, the Romagnoli Way is certain to inspire.

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Editorial Reviews

Publishers Weekly
Like a modern-day Virgil and Beatrice, the Romagnolis, cohosts of the PBS series The Romagnolis' Table, conduct a breathless journey through the paradisiacal food and wine regions of Italy. Beginning at the northern Alpine border of Italy, the two move slowly south, savoring food and wine as well as people and places. Their love of the country shines through their adoring descriptions of locales. Chiavari, in the northwestern region of Liguria, is an elegantly simple, relaxed and pleasant city, facing a sheltered sea and untouched by winter. In Emilia-Romagno, the Romagnolis set off on a quest to find the perfect prosciutto ham and Parmigiano cheese for which the region is famous. They discover not only a prosciutto that ideally combines creamy marbled fat and salty crispness, they also stumble across a violin museum where they listen raptly to the lush strains of a 1715 Stradivarius that transports them to the baroque period. In Calabria, a young boy brings the Romagnolis a meal of super-fresh braided mozzarella, just-picked garden tomatoes, a warm loaf of country bread and a carafe of cool, dry and sharp as a blade white wine, which they declare is the best meal they have ever had. Recipes accompany every chapter, and the Romagnolis' intimate storytelling and love of Italian food and culture carry readers on an unforgettable journey.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product Details

  • ISBN-13: 9781599212449
  • Publisher: Rowman & Littlefield Publishers, Inc.
  • Publication date: 4/15/2008
  • Edition description: First
  • Pages: 368
  • Product dimensions: 6.00 (w) x 8.40 (h) x 1.00 (d)

Meet the Author

From 1974 to 1976, G. Franco Romagnoli was the writer and co-talent with his wife of two television series on Italian cookery, "The Romagnolis' Table." From 1979 to 1989, the Romagnolis supervised the operation of their restaurants, "The Romagnolis' Table" in Faneuil Hall Marketplace, Boston, and in Salem and Burlington, Massachusetts. Mr. Romagnoli's travel and gastronomy articles have been published in The New York Times, The Boston Globe, The Christian Science Monitor, Eating Well Magazine, Gourmet Magazine, Food and Wine Magazine, Cook's Illustrated, and The Los Angeles Times.  Two of his short stories, as well as a travel-food piece, have appeared in The Atlantic Monthly. From 1991 to the present, Mr. Romagnoli has taught cooking lessons and a series of seminars on Italian culture and gastronomy at Boston University, and has led eno-gastronomy tours to various regions of Italy. He is the author of several countless books on cooking and Italian cuisine.

 

Gwen O'Sullivan Romagnoli was born and raised in Philadelphia, Pa. She has worked at the Rome NBC News bureau, wrote a monthly fashion bulletin for the Rome High Fashion Institute as well as articles about the Rome show business scene for The American Daily and Variety. She has written travel and food articles for the Los Angeles Times, The Boston Globe, and Expressions, The American Express Magazine. 

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Read an Excerpt

“Can you miss the Tower of Pisa, the Brunelleschi Dome, the Uffizi, or the Sistine Chapel? Impossible. These unavoidable sights are like the entree, the pièce de résistance of a sumptuous meal. Although these special main courses are rich and satiating, their fame has preceded them and deprived them of great surprises. Once you have partaken of them, you should take an emotional rest by going on the paths less trodden, tasting the smaller appetizing side dishes, less affected by fads and trends, but always delectable and often not anything that you would have expected.”
       —from the Introduction

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Table of Contents

Introduction     vii
Orta: The Cinderella of the Lakes     1
Val d'Aosta: A Geographical Hyphen     13
Torino and Piemonte: Cradle of the Nation     29
Trentino-Alto Adige: Italy's Attic     47
Veneto: The Three Venices     61
Liguria: Five Lands and More     79
Emilia-Romagna: Of Ham and Cheese and Music     91
Republic of San Marino: Please Ring Doorbell and Enter     111
Toscana: Not Just Florence     123
Le Marche: Raising a Curtain     177
Abruzzi: Heavy Boots, Nimble Minds     223
Puglia: Love at Second Sight     233
Galabria: The Toe of the Boot     253
Sicily: Of Cuscusu and Other Marvels     269
Egadi Islands: The Last Mattanza     281
Aeolian Islands: On Ulysses' Tracks     295
Ponza: Small, but Bigger than Capri     317
Pantelleria: Daughter of the Wind     333
Recipe Index by Region     346
Recipe Index by Category     348

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