La Cucina: The Regional Cooking of Italy

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Overview

Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography....

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More About This Book

Overview

Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook’s library.

Editorial Reviews

Christine Muhlke
The book packs in so many recipes there's no room for bucolic back stories, photos or detailed instructions. And, this being an Italian book, organization isn't a strength. Recipes within a section aren't alphabetized or grouped by ingredient or region, so if you're looking for a bean soup, it's best to hunt through the ingredients appendix. But what delicious, oddball treasures you'll find: Trentino-style hare braised in spiced red wine, black polenta, stuffed lasagna and five varieties of bread soup. O.K., so the donkey and cabbage stew doesn't translate beyond Piemonte, but picking and preparing dishes at random will prove an enjoyable game for a winter's day.
—The New York Times
Library Journal
The mission of the Italian Academy of Cuisine, founded in 1953, is to preserve the gastronomical heritage of Italy. This translation of its 2005 La Cucina del Bel Paese compiles 2000 recipes representing the history and geography of Italy. Chapters are arranged by traditional Italian courses—appetizers and pizza; soups; pasta, polenta, and rice; fish; meat and poultry; vegetables; cheese dishes; and desserts—and recipes are presented in alphabetical order by the Italian name, with the regional origin included. Some recipes may have different versions based on regional interpretation—barley soup from, e.g., Valle D'Aosta, Lombardia, and Veneto. Although an effort has been made to adapt the recipes for American cooks, some instructions are not very specific—for an almond cake, the recipe suggests using a "baking pan." Others will require some kitchen experience—Lamb Offal with Artichokes instructs cooks to "clean the offal." There are recipes for horsemeat, donkey, eel, goat, rabbit, squid, and tripe. The two indexes are by region and ingredient, but a recipe index would have been a good addition. VERDICT This authoritative compendium surpasses the works of Ada Boni and Marcella Hazan and is sure to become a classic. Enthusiastically recommended for serious cooks.—Christine Bulson, SUNY at Oneonta Lib.

Product Details

  • ISBN-13: 9780847831470
  • Publisher: Rizzoli
  • Publication date: 10/20/2009
  • Pages: 928
  • Sales rank: 93,145
  • Product dimensions: 7.30 (w) x 10.30 (h) x 2.80 (d)

Meet the Author

The Italian Academy of Cuisine was founded in 1953 in Milan to preserve the gastronomical heritage of Italy. Each year it hosts a number of education programs and awards prizes to leaders in gastronomy. Among its publications are a monthly magazine and a restaurant guide.

Table of Contents

Thanks to the stellar cookbooks of Ada Boni, Lidia Mattichio Bastianich, and others, Americans have gained significant knowledge of Italian regional cooking. Thanks to La Cucina, they can now savor the full richness and range of these local cooking styles. In a very real sense, this mammoth work of more than 2,000 recipes is the result of a 50-year project by the Italian Academy of Cuisine, founded by scholars specifically to preserve and promote traditional Italian cooking. Since then, thousands of researchers have carefully transcribed family recipes in every section of the country. In addition to a lifetime's worth of meals, this invaluable home kitchen reference contains information on cooking techniques, regional ingredients and folk culture.

Customer Reviews

Average Rating 3
( 26 )

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See All Sort by: Showing 1 – 20 of 26 Customer Reviews

  • Anonymous

    Posted February 22, 2010

    A wonderful addition to a cookbook collector

    A wonderful 'history' cook book for the different regions of Italy. I actually found traditional dishes from our part of Italy and was very excited!! Would be a unique cook book to give as a gift to those that truly love the art of Italian cooking

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted February 9, 2010

    Every Been to Italy?

    Every region's delectable goodies and noteworthy specialties are found in this comprehensive cookbook. And I mean . . . EVERY ONE! I've been there, eaten it, and wished I had the recipe. Now I do!!!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted January 2, 2010

    I Also Recommend:

    9780394584041 9781933615158

    If you already know HOW to cook italian food (i.e. are familiar with cooking techniques, ingredients, etc.) and would like more recipes, this is the book.

    A superlative resource for regional Italian cooking. If you already know HOW to cook italian food (i.e. are familiar with cooking techniques, ingredients, etc.) and would like more recipes, this is the book. BUT if you're looking to learn HOW to cook italian food, you'd better start somewhere else (e.g. Marcella Hazan's Classic Italian Cooking, Cooks Illustrated Italian Classics, etc.) b/c apart from the quantities of ingredients which the recipe requires it does not tell you how long to cook x, y or z, before adding a, b, or c ingredient; it does not tell you how hot to heat the pan, etc.
    You could learn how to cook with this book if you had someone's nonna to show you how to do it.

    1 out of 1 people found this review helpful.

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  • Posted January 1, 2012

    Excellent

    Anything you would ever want to know about Italian reciepes

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  • Posted February 26, 2010

    You can't get more authentic than this!

    I tend to prefer cookbooks with beautiful color photos to inspire me to cook what's inside them, and you won't find those here. However, I like the pure historical, encyclopedic quality of La Cucina. It makes me feel like I've purchased a historical artifact. If you're looking for truly authentic regional Italian cooking, from the cooks themselves, you can't get more authentic than this!

    Also - Fast & Free Delivery was awesome--fastest I've ever seen. The book actually arrived on my doorstep less than 27 hours after I clicked "order."

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  • Posted January 5, 2010

    Very Interesting book!

    I found the receipes very interesting. Although it is a difficult book to work through due to organization, but the food is exceptional regional offerings. For anyone really interested in Italian food, this is a must have book

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  • Anonymous

    Posted January 2, 2010

    La Cucina

    Good reference cookbook and got it on sale...great.

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