Italy's Great Chefs and Their Secrets

Overview

From Florence to Venice, Rome to the Amalfi Coast, Sicily to the Italian Alps, each regional cuisine of Italy reflects the history and culture of its people. With a preface and a foreword by the award-winning and international chefs Mario Batali and Paul Bartolotta, this volume bountifully serves all who are eager to learn the secrets of genuine Italian cooking and the time-honored dishes recognized as regional specialties.

Now, packaged in a smaller size but with the same ...

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Overview

From Florence to Venice, Rome to the Amalfi Coast, Sicily to the Italian Alps, each regional cuisine of Italy reflects the history and culture of its people. With a preface and a foreword by the award-winning and international chefs Mario Batali and Paul Bartolotta, this volume bountifully serves all who are eager to learn the secrets of genuine Italian cooking and the time-honored dishes recognized as regional specialties.

Now, packaged in a smaller size but with the same gorgeous photos by famed food photographer Lucio Rossi, 30 of Italy’s best chefs provide traditional regional specialties along with cultural origins and influences of the regions. Divided geographically, this compendium of Italian regional cuisine includes recipes, wine pairings, and serving suggestions.

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Editorial Reviews

Library Journal
Mario Batali and Paul Bartolotta get top billing with their short introductions to this beautiful, oversize cookbook and historical culinary tour of 30 regions of Italy. Academia Barilla, located in an old Barilla pasta factory in Parma, was founded in 2004 to develop and promote Italian gastronomy. Beginning with the northern regions and ending with the islands of Sicily and Sardinia, the reader discovers how the region's culture is reflected in its cuisine. A specific product is highlighted for each region—hazelnuts in Piedmont, Pecorino Toscano in Tuscany—then at least one chef and restaurant are featured along with a recipe for an appetizer, a first and second course, and a dessert. Illustrated with color, often full-page, photos. VERDICT For home cooks, the recipe ingredients and techniques may be daunting; however, this large, lavish volume is more than a cookbook. An excellent source for anyone interested in the variety of cuisines in this beautiful part of the world.—Christine Bulson, SUNY at Oneonta
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Product Details

  • ISBN-13: 9788854404519
  • Publisher: Academia Barilla
  • Publication date: 10/5/2010
  • Edition description: Reprint
  • Pages: 504
  • Sales rank: 821,275
  • Product dimensions: 9.60 (w) x 13.60 (h) x 2.20 (d)

Meet the Author

ACADEMIA BARILLA, founded in 2004 in Parma, one of the most distinguished capitals of Italian cuisine, is a center of great professionalism and talent that is exceptional in the world of cooking. It promotes Italian culinary art, protecting the regional gastronomic heritage and safeguarding it from imitations and counterfeits, while encouraging the great traditions of the Italian restaurant industry. Academia Barilla organizes cooking classes for culinary enthusiasts, distributes the best Italian products, and spreads Italy’s gastronomic culture through publications like this one that recount the unequaled riches of the country.
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Sort by: Showing 1 Customer Reviews
  • Posted October 18, 2013

    more from this reviewer

    Must have

    Great book to add to any collection. If you really want to know about contemporary Italian food, this books presents a clear and informative picture of many Italian regions ad their best products.

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