The Italian Farmer's Table: Authentic Recipes and Local Lore from Northern Italy

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Overview

150 recipes from northern Italy’s agriturismi, with beautiful full-color photographs

The Italian Farmer’s Table is a sumptuously illustrated cookbook featuring authentic recipes from more than thirty working family farms in northern Italy. These agriturismi provide room and board to travelers and offer cuisine that epitomizes the farm-fresh movement underway in the United States, the United Kingdom, and beyond. Visitors come from all over Europe and North America to indulge in such delights as fresh ricotta cheese made the same morning, prosciutto from free-range pigs, and organic ...

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More About This Book

Overview

150 recipes from northern Italy’s agriturismi, with beautiful full-color photographs

The Italian Farmer’s Table is a sumptuously illustrated cookbook featuring authentic recipes from more than thirty working family farms in northern Italy. These agriturismi provide room and board to travelers and offer cuisine that epitomizes the farm-fresh movement underway in the United States, the United Kingdom, and beyond. Visitors come from all over Europe and North America to indulge in such delights as fresh ricotta cheese made the same morning, prosciutto from free-range pigs, and organic vegetables picked minutes before serving.
 
Professional chefs Matthew Scialabba and Melissa Pellegrino have transcribed 150 northern Italian recipes from these family farms—including many that are seldom found in cookbooks outside of Italy. Full-color photographs and anecdotes about the farms and their residents bring Italy’s glorious countryside to life and illustrate such recipes as:

 Swiss Chard and Ricotta Tarts

 Lavender Encrusted Chicken with Pancetta

 Fried Butternut Squash Ravioli

 Goat Cheese Gnocchi with Walnut Butter Sauce

Product Details

  • ISBN-13: 9780762752645
  • Publisher: Three Forks Press
  • Publication date: 11/10/2009
  • Edition description: First
  • Pages: 320
  • Product dimensions: 8.60 (w) x 7.90 (h) x 1.00 (d)

Meet the Author

Matthew Scialabba and Melissa Pellegrino, a husband-and-wife cooking and writing team, met while living in Italy. Their shared passion for Italian food and culture led them on many culinary journeys, including apprenticeships at a Roman bakery, studying winemaking at a Ligurian vineyard, graduating from professional culinary schools in Manhattan and Florence, and working and cooking together at several Italian agriturismi.

Read an Excerpt

Zabaglione Fredda

 

Zabaglione is a warm egg custard laced with marsala wine and often served over fresh berries. Lighten up this classic with fresh whipped cream and serve it chilled, so it resembles an airy mousse. Serves six.

 

Ingredients:

 

-    6 large egg yolks

-    1/2 cup (100 g) granulated sugar

-    2 tablespoons (1 fl. oz. / 30 ml) dry marsala wine

-    2 tablespoons (1 fl. oz. / 30 ml) white wine

-    1 cup (8 fl. oz. / 240 ml) heavy whipping cream

-    Mixed berries or amaretti cookies

 

Procedure:

 

1.        Whisk together egg yolks and sugar until pale yellow and thickened.  Add the white wine and Marsala and continue to whisk until well incorporated.

2.        Heat water to a gentle simmer over low heat in the pan of a double boiler. Place bowl with egg yolk mixture over the water bath and whisk constantly until the mixture has doubled in volume and has thickened to light foamy custard. Remove from heat and let cool.

3.        Whip the cream either by hand or with an electric mixer until stiff peaks form.  Fold into the zabaglione. Spoon the custard into individual glass bowls and chill until ready to serve.

 

Serve with either fresh mixed berries or amaretti cookies.

 

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  • Posted February 23, 2010

    The Italian Farmer's Table

    The Italian Farmer's Table is more than cookbook, it's a journey through Northern Italy. The Italian Farmer's Table is a paperback cookbook measuring 8 1/2" x 8" and contains 320 pages. This cookbook contains 150 authentic recipes and local lore from different areas of Northern Italy. It has eight chapters each of which focusses on a different area in Northern Italy.



    The chapters included are Liguria, Piemonte, Valle D'Aosta, Lombardia, Trentino-Alto Adige, Friuli-Venezia Giulia, Veneto, and Emilia-Romagna. Each of these chapters includes a beautiful colored map so you can see exactly where each area is in Northern Italy. There are several paragraphs at the front of each chapter that describe that region along with a number of beautiful photographs.



    The recipe title is written in both English and Italian which lends to the exotic feel of the cookbook. Each recipe offers a list of ingredients with the measurements in both metric and U.S. equivalents. The instructions are well written and very easy to follow. There's a nice variety of types of recipes including main dishes, soups, salads and desserts.



    Some of the recipes call for meats that some cooks may not be familiar using like rabbit and duck. There are a few gourmet cheeses that may be difficult for some cooks to find but substitutions (when available) are listed next to the ingredients list. Throughout the cookbook, there are a number of discussions of wines of the region. The photograhs included are not only of the dishes themselves but of the area farms, kitchens, produce and animals.



    The 150 authentic recipes include: Swiss Chard and Ricotta Tarts, Fried Butternut Squash Ravioli, Lavender Encrusted Chicken with Pancetta, Rabbit with Olives and Pine Nuts, Frozen Chocolate Ricotta Cream Cake, Carpaccio with Gorgonzola Sauce, Pears and Walnuts and many more succulent appetizers, side dishes, main courses and desserts!



    This cookbook is easily a collector's item. The Italian Farmer's Table will wow you for not only the photograhps and articles but for the scrumptous Italian recipes it offers. It's one of those cookbooks I curl up in a chair with to read.

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