Made in Italy

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More About This Book

Overview

On his hit Cooking Channel show David Rocco’s Dolce Vita, David and his wife, Nina, travel around Italy, exploring the very best foods of every region, making friends wherever they go. From his modern flat in Florence to the lemon groves of the Amalfi coast, David shares recipes for the local favorites he encounters, including a refreshing Caprese salad with avocado, weeknight chicken breasts with fragrant rosemary and chili flakes, a Sunday meat stew flavored with tomatoes and red wine, and the easy apple-yogurt cake he prepares with his twin daughters.

Made in Italy features 140 simple, rustic Italian dishes that any home cook can accomplish—all with David’s signature style. With photographs of gorgeous food and sweeping images of the Italian countryside, this book will inspire cooks across America to bring Italy to life in their own homes.

Editorial Reviews

Publishers Weekly
Cookbooks can be as much about lifestyle as they are about food, and this stylish volume from the host of the Cooking Channel’s travelogue Rocco’s Dolce Vita offers an aspirational glimpse of modern Italian living. Rocco, who lives in Italy and regularly travels around the country, is inspired by the simplicity of traditional cuisine. His own cooking philosophy is “quanto basta,” or “as much as you want”: he believes in giving readers a general guide, but encourages them to adjust dishes according to their own tastes. The collection of recipes begins, refreshingly, with aperitivi both classic (negroni) and modern (the panzanella, with cucumber, basil and vodka). Antipasti, insalate, and contorni emphasize ingredients over technique, with an uncomplicated tomato melon salad, sautéed escarole, and roasted fennel. Pizza, pesto, and calzone recipes illustrate the versatility of these dishes and their regional variations. While the bulk of Rocco’s repertoire are standbys like spaghetti alla carbonara and chicken cacciatore, there are a few slightly more exotic surprises nestled into the mix, like a risotto with yogurt and fresh herbs, wild boar stew, and chestnut fritters. Where the book truly shines, however, is in its stunning imagery—the olive harvest pictorial alone is enough to inspire a trip abroad. Photos. (Oct.)

Product Details

  • ISBN-13: 9780307889225
  • Publisher: Crown Publishing Group
  • Publication date: 10/18/2011
  • Pages: 400
  • Sales rank: 47,037
  • Product dimensions: 7.60 (w) x 9.70 (h) x 1.20 (d)

Meet the Author

DAVID ROCCO is the co-creator, executive producer, and host of Cooking Channel’s David Rocco’s Dolce Vita. The show has been broadcast in more than 150 countries. His first cookbook, David Rocco’s Dolce Vita, published by HarperCollins Canada in 2008, became a bestseller and won a Canadian Gourmand award. Visit him at www.davidrocco.com.

Recipe

CASTAGNE UMBRIACCHI
Drunken Chestnuts

I love roasted chestnuts. In Italy, you can tell when fall is thinking about to turning to winter by the smell of roasting chestnuts wafting from the little carts on the street. They're a tradition at Christmas. When friends drop in, I like to make this treat. If you think that roasted chestnuts are a thing of beauty, wait until you taste what happens when they spend a little time hanging out with some rum.

24 roasted chestnuts, peeled
2 tbsp (30 mL) sugar
1/2 cup (250 mL) rum (or QB)

Roasting chestnuts is easy. Make a slit in them so they don't explode as they cook. You can put them in an oven at 400° (200°C) for about 20 minutes. Or if you have access to an open fire, that's even better. You can buy a special pan to cook them in that has holes in the bottom to let the flames get right in there, which adds a smokiness to the nuts.

Or you can roast the chestnuts on a stovetop in a dry frying pan on medium-high heat, shaking the pan every so often. It should take about 30 minutes.

Once they've been roasted, let them cool just enough that you can handle them and peel them.

Put the peeled roasted chestnuts in a large mixing bowl and add the sugar and rum.

Now you're going to flambé this, so be careful. Here's how you do it: Light a match. Tilt your bowl so that some of the rum is exposed to the flame. It will light up, and the alcohol will burn off fairly quickly. While it's flaming, stir continuously to dissolve the sugar, until the rum has reduced to a thick syrup and the flame has died out.
Serve immediately.

Per 4 persone

Customer Reviews

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Sort by: Showing all of 5 Customer Reviews

  • Posted November 25, 2011

    Fantastico!

    It's so easy to fall in love with David Rocco and his recipes whether on TV or his book--never fail recipes that take you to Italy. It is a beautiful book, with authentic recipes. Helps us re-create the foods we love every time we visit Italy.

    3 out of 4 people found this review helpful.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted December 19, 2011

    3 Recipes--1 week--all delicious!

    I purchased this book a week ago and have made 3 recipes from 3 different sections. All were delicious and very easy to make in a home kitchen. Rocco's easy and familiar tone help make this book a delight to read as well as to cook with.

    2 out of 4 people found this review helpful.

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  • Posted January 15, 2012

    A Must Read!

    David speaks to you in this book just as he speaks to you on his cooking show. It's as if he is actually reading the stories and recipes to me.

    1 out of 1 people found this review helpful.

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  • Posted May 10, 2012

    It is a very pretty book, full of color photos. However, if you

    It is a very pretty book, full of color photos. However, if you want an Italy book that you will use for cooking look else where. I didn't find one thing that I would use. Would not recommend.

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  • Anonymous

    Posted May 9, 2012

    No text was provided for this review.

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