Umbria: Regional Recipes from the Heartland of Italy

Overview

With food like Fried Chicken Marinated in Sage, Rosemary, and Garlic, and some of Italys most gorgeous countryside, its little wonder Umbria is becoming such a popular tourist destination. Home to beautiful hill towns such as Deruta, Perugia, and Assisi, plus a culinary history that dates back to the Etruscans (Italys oldest and perhaps most fascinating civilization), Umbria rejoices in hearty dishes rooted in vegetables, legumes, grains, and farm-raised meats and redolent of herbs and bold sauces. Acclaimed ...

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2003 Trade paperback New. Trade paperback (US). Glued binding. 168 p. Contains: Illustrations. Audience: General/trade.

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Overview

With food like Fried Chicken Marinated in Sage, Rosemary, and Garlic, and some of Italys most gorgeous countryside, its little wonder Umbria is becoming such a popular tourist destination. Home to beautiful hill towns such as Deruta, Perugia, and Assisi, plus a culinary history that dates back to the Etruscans (Italys oldest and perhaps most fascinating civilization), Umbria rejoices in hearty dishes rooted in vegetables, legumes, grains, and farm-raised meats and redolent of herbs and bold sauces. Acclaimed cookbook author Julia della Croce takes us on a stunning visual and gastronomic tour with recipes for dishes such as Penci with Sausage, Lemon, and Nutmeg Sauce and Lorella Puccettis Lentils with Seafood, which perfectly illustrate Umbrias simple, everyday style of cooking. Her 56 recipes are spiced with photographs of the food, the countryside, the markets, and the people, with local lore and insider tips on the best Umbria has to offer. An invitation to the heartland of Italy, Umbria is a gourmet feast for the eyes and the palate.

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Editorial Reviews

Publishers Weekly
The central Italy region of Umbria offers earthy dishes heavy on black truffles and pork products, and della Croce (The Vegetarian Table: Italy) manages to do it justice in this slim cookbook that serves as a useful overview. Chapters are clearly organized but brief: a chapter on breads includes only five recipes, one of them a master recipe used in the others. First courses include soup made with the famous lentils of Castelluccio and Spaghetti alla Norcina with reconstituted dried porcini mushrooms, sweet sausage and cream. For a land-locked region, Umbria offers a surprising number of fish and shellfish dishes, using locally found items such as snails and trout from freshwater streams. Ingredients sometimes seem impractical or out of reach: Trout with Truffles calls for two black truffles. Photographs are enticing, and della Croce scatters bits of Umbrian history and folklore throughout. Her prose is awkward in places, though, and there are strange touches, like a description of ordering trota ai ferri in Todi that is, for no discernible reason, presented in the form of a letter to the author's daughters. A selection of three desserts, a recipe for hot chocolate and another for candied orange peel (not used in any of the three dessert recipes) makes for an odd finale. After an abbreviated guide to hotels and restaurants and a hazy list of local festivals, the author lists a handful of cooking schools, and takes the opportunity to plug her own classes. (May) Forecast: There's nothing surprising here in the information or its presentation, but the growing number of tourists who visit Umbria may look for cookbooks on the region upon returning, and this will be one of their few choices. Copyright 2003 Reed Business Information.
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Product Details

  • ISBN-13: 9780811823517
  • Publisher: Chronicle Books LLC
  • Publication date: 3/1/2003
  • Pages: 168
  • Product dimensions: 8.00 (w) x 8.75 (h) x 0.62 (d)

Meet the Author

Julia della Croce has been distinguished as one of America's best cooking teachers by the James Beard Foundation. Her writing on authentic Italian cooking has appeared in publications such as the Los Angeles Times, Washington Post, Cook's Illustrated, and

John Rizzo is a photographer whose work has appeared in magazines including Bon App├ętit, Wine Spectator, Life, and Food & Wine.

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Table of Contents

Introduction 1
Umbrian Wines (vini umbri) 10
The Umbrian Pantry (la dispensa umbra) 13
1 Breads (pane) 31
2 Appetizers, Snacks, and Condiments (antipasti, merende, e salsette) 45
3 First Courses of Soups and Pasta (primi) 63
4 Second Courses with Meat (secondi di carne) 83
5 Second Courses with Fish (secondi di pesce) 103
6 Vegetables and Side Dishes (contorni) 119
7 Sweets (dolci) 135
Poetic Places for Sleeping and Eating (soste degne di menzione) 147
Festivals (sagre) 153
Classes in Umbrian Cooking 156
Mail-Order Sources for Umbrian Products 157
Acknowledgments 158
Index 159
Table of Equivalents 162
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