Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

by Matt Goulding Narrated by Reader tbd 1

Overview

“Italy is a beautiful but complicated place, not so much a country as a collection of cultures and cuisines. Matt Goulding expertly navigates it's wonders and eccentricities with wisdom and great passion.” -Anthony Bourdain*

""Goulding is pioneering a new type of writing about food."" -Financial Times*

This is not a cookbook.*This is something more: a travelogue, a patient investigation of Italy's cuisine, a loving profile of the everyday heroes who bring Italy to the table.*Pasta, Pane, Vino*is*the latest edition of the genre-bending Roads & Kingdoms style pioneered under Anthony Bourdain's imprint in*Rice, Noodle, Fish*( 2016 Travel Book of the Year, Society of American Travel Writers )*and*Grape, Olive, Pig*( 2017 IACP Award, Literary Food Writing).*

Town by town, bite by bite, author Matt Goulding brings Italy to life through intimate portraits of its food culture and the people pushing it in new directions: Three globe-trotting brothers who became the mozzarella kings of Puglia; the pizza police of Naples and the innovative pies that stay one step ahead of the rules; the Barolo Boys who turned the hilly Piedmont into one of the world's great wine regions.

Goulding's writing has never been better, introducing the chefs, shepherds, fisherman, farmers, grandmas, and guardians who power this country's extraordinary culinary traditions. From the pasta temples of Rome to the multicultural markets of Sicily to the family-run, fish-driven trattorias of Lake Como,*Pasta, Pane, Vino*captures the breathtaking diversity of Italian regional food culture.**

*

Editorial Reviews

Publishers Weekly

04/16/2018
Goulding adds a delightful third entry to his Roads & Kingdoms series (after Grape, Olive, Pig) by chronicling his culinary travels throughout Italy. From the islands of Sicily and Sardinia to the northern tips of Piedmont and Lake Como, Goulding explores how Italian staples, such as pizza, pasta, cheese, bread, and wine not only vary from region to region, but from street to street of any village. Using fascinating historical material, interviews with Italian food professionals, and his own experiences, Goulding presents a rich, vibrant food culture that “is not frozen in time,” but is open to “a new wave of cooks, farmers, bakers, shepherds, young and old, trying to negotiate the weight of the past with the possibilities of the future.” In one chapter, he shadows a family of cheese makers who continue to make mozzarella cheese as their family has done for four generations, while experimenting with artisanal cheeses like “whiskey-soaked blue cheese.” Goulding records his discoveries—as well as travel advice (he explains the difference between a ristorante, trattoria, osteria, and enoteca), restaurant recommendations, and tips for eating like a native (“Enthusiastic eating is an easy way to both show and gain respect”)—in delightful, funny prose (“Italians are genius shoppers, who believe it’s their God-given duty to return from the market with the best meat, fish, and produce possible”). For travelers and Italophiles, this is a wonderful culinary guide. Agent: Kim Witherspoon, Inkwell. (June)

From the Publisher

Italy is a beautiful but complicated place, not so much a country as a collection of cultures and cuisines. Matt Goulding expertly navigates its wonders and eccentricities with wisdom and great passion.” — Anthony Bourdain

“For travelers and Italophiles, this is a wonderful culinary guide.” — Publisher’s Weekly

Publisher’s Weekly

For travelers and Italophiles, this is a wonderful culinary guide.

Anthony Bourdain

Italy is a beautiful but complicated place, not so much a country as a collection of cultures and cuisines. Matt Goulding expertly navigates its wonders and eccentricities with wisdom and great passion.

APRIL 2019 - AudioFile

Will Damron narrates James Beard Award-winning food journalist Matt Goulding’s audiobook with energy, poise, and precision. The decision to emulate rather than imitate the myriad Italian accents adds to the enjoyment of this audiobook. All the Italians speak with the same intonation. This choice lets the author’s American voice ring true and focuses on the essence of the work: an examination of Italian cuisine in less celebrated locales. Sardinia, Sicily, and Puglia take star turns. Goulding is a fine food writer. He shares real insights into the pillars of contemporary Italian food—reverence for the nonne (grandmothers) and the preparation of great dishes from simple ingredients. Goulding also introduces the listener to the Slow Food movement, which originated in Italy, and profiles artisanal cheese makers, inventive pizzaioli makers, and master pasta makers. Here is an audiobook to be savored. A.D.M. 2019 Best Audiobook © AudioFile 2019, Portland, Maine

APRIL 2019 - AudioFile

Will Damron narrates James Beard Award-winning food journalist Matt Goulding’s audiobook with energy, poise, and precision. The decision to emulate rather than imitate the myriad Italian accents adds to the enjoyment of this audiobook. All the Italians speak with the same intonation. This choice lets the author’s American voice ring true and focuses on the essence of the work: an examination of Italian cuisine in less celebrated locales. Sardinia, Sicily, and Puglia take star turns. Goulding is a fine food writer. He shares real insights into the pillars of contemporary Italian food—reverence for the nonne (grandmothers) and the preparation of great dishes from simple ingredients. Goulding also introduces the listener to the Slow Food movement, which originated in Italy, and profiles artisanal cheese makers, inventive pizzaioli makers, and master pasta makers. Here is an audiobook to be savored. A.D.M. 2019 Best Audiobook © AudioFile 2019, Portland, Maine

Product Details

BN ID:	2940191526249
Publisher:	HarperCollins
Publication date:	09/11/2024
Series:	Roads & Kingdoms Presents
Edition description:	Unabridged