Trattoria Cooking

Overview

Biba Caggiano has traveled extensively throughout Italy, seeking out trattorie and collecting recipes at their source, and Trattoria Cooking brings together more than two hundred of Biba's favorite authentic recipes. Trattoria Cooking is filled with dishes that exemplify the simplicity and comfort of this homestyle cooking: Fettunta con Spinaci Tuscan Garlic Bread with Spinach, Zuppa di Cipolle e Pane Onion and Bread Soup, Rigatoni alla Fornaia Rigatoni with Tomatoes, Pesto, and Ricotta, Risotto alla Mozzarella ...
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Overview

Biba Caggiano has traveled extensively throughout Italy, seeking out trattorie and collecting recipes at their source, and Trattoria Cooking brings together more than two hundred of Biba's favorite authentic recipes. Trattoria Cooking is filled with dishes that exemplify the simplicity and comfort of this homestyle cooking: Fettunta con Spinaci Tuscan Garlic Bread with Spinach, Zuppa di Cipolle e Pane Onion and Bread Soup, Rigatoni alla Fornaia Rigatoni with Tomatoes, Pesto, and Ricotta, Risotto alla Mozzarella Affumicata Risotto with Smoked Mozzarella. Entrees are well represented with such recipes as Pollo in Padella con Melanzane e Zucchine Pan Roasted Chicken with Eggplant and Zucchini and Buridda Baked Assorted Fish, Tomatoes, and Onions Genova Style, and vegetables are celebrated in all their freshness and versatility - Piselli alla Pancetta Fritta Peas with Fried Pancetta, Fagiolini con le Alici e Aglio String Beans with Anchovies and Garlic, and Padellata di Verdure in Agrodolce Sweet-and-Sour Mixed Sauteed Vegetables. In addition, there are recipes for homey polentas, filling pizzas, calzones, and frittatas, and such mouthwatering desserts as the flourless Torta di Mele della Trattoria Montagliara Trattoria Montagliari Apple Cake and the classic Tiramisu. As typifies trattoria cooking, the recipes are straightforward and easy to follow, accompanied by cooking tips, anecdotes, and wine suggestions. Trattoria Cooking begins with an overview of Italian ingredients, and ends with a list of more than one hundred trattorie with their addresses, in case you'd like to sample trattoria cooking at the source. For those who like their food simple and satisfying, Trattoria Cooking will be a constant kitchen companion.

Italian-born Biba Caggiano gathers more than 200 authentic trattoria recipes. Coinciding with a new appreciation of the simple, home-style cooking that typifies these family-style restaurants, this wonderful collection includes pasta dishes, all manner of fish and shellfish, meats, soups, antipasto, salads, and desserts. Each recipe includes cooking tips and wine recommendations.

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Editorial Reviews

Library Journal
Caggiano is the chef/owner of a restaurant in Sacramento, California, as well as author of two previous books on Italian cooking. Her latest work is a collection of recipes from trattorias all over Italy as well as trattoria-style recipes of her own devising: simple, authentic food like Tagliatelle with Prosciutto and Peas. Although some of the recipes are good versions of standards, there are many regional dishes that will be less familiar to Americans. Caggiano loves good food and writes with enthusiasm. She also includes thoughtful wine suggestions as well as tips and ``notes of interest'' on ingredients, techniques, and variations. Recommended. Homestyle Books alternate.
Barbara Jacobs
Why is it that Italian foods suffer so much in the translation of their names into English- "lattughe ripiene in brodo" becoming stuffed lettuce bundles in broth, for example? Sacramento chef/restaurant owner and author Caggiano shares more than 200 recipes borrowed from some of the country's best trattorias. Trattorias, by the way, are identified by four rather strict rules: no credit cards, no menus, one glass per person, and family ownership. Enlivening what could be an uninterrupted stretch of dishes are her enthusiastic comments about each item's origin, a prolixity of tips e.g., don't make pasta on a hot day, variations, suggested wines, and miscellaneous notes Naples was home to the world's first pizzeria, in 1830. Her subtle sense of humor caps what's guaranteed to be any reader's delightful visit into the heart--and stomachs--of this Mediterranean country.
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Product Details

  • ISBN-13: 9780756781118
  • Publisher: DIANE Publishing Company
  • Publication date: 12/28/2004
  • Pages: 346

Meet the Author

Bolognese by birth and upbringing, BIBA CAGGIANO is the author of the award-winning Northern Italian Cooking and Modern Italian Cooking. She has taught Italian cooking in the United States and Italy, and is the chef-owner of Biba restaurant in Sacramento, California.

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Table of Contents

Acknowledgments
Introduction
Basic Ingredients
Antipasti
Soups
Pasta
Gnocchi, Risotto, and Polenta
Meat, Poultry, and Game
Fish and Seafood
Vegetables and Salads
Pizza, Calzoni, and Other Good Things
Desserts
Appendix: Eating Out in Italy
Index
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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted December 10, 1999

    A Delight from Italy!

    I highly recommend this book! The way the author describes the restaurants, and the occasions she tried the dishes is a delight. You feel like you are in a little Italian family restaurant. I have prepared many of the recipies, and ALL of them are simply wonderful!

    Was this review helpful? Yes  No   Report this review
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