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Each of the ten itineraries in this cookbook/guidebook takes readers through parts of Tuscany that still remain largely undiscovered and into the kitchens of more than fifty superb but little-known restaurants specializing in regional cuisine–those that are for the most part overlooked by tourists and known only to the locals. Each regional section begins with illuminating and absorbing explanations of what makes Tuscan cooking so unique: location, location, location. You’ll read about a bean so beloved by a village that it’s been elevated to cult status–but unknown a few kilometers down the road; an aboriginal baby lamb that is almost unknown outside of the Zeri valley; the endless array of vegetable tarts found nowhere in Tuscany but Lunigiana and Garfagnana. With this guide in hand, you’ll not only know where to dine but what to order when you get there.
In addition to 100 recipes, also included are nearby points of interest, descriptions and contact information for restaurants, trattorie, gourmet shops, wineries, olive oil producers, local markets, and regional food festivals, and how to find the monasteries, workshops, and artisans’ studios that offer local items ranging from herbal beauty products to traditional ceramics and handwoven linens.
|Publisher:||New York Review Books|
|Product dimensions:||9.02(w) x 6.06(h) x 0.67(d)|
About the Author
Beth Elon and her husband, the Israeli social historian Amos Elon, have lived in Tuscany for more than thirty years. Her previous books include The Pasta Book; The Big Book of Pasta, which was a bestseller in Israel; and A Mediterranean Farm Kitchen. She continues to write food columns for Israeli papers from her home in Italy.