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SIMPOSIO | Italian Recipes, Travel, and Culture by Claudia Rinaldi Pdf
Ciao, benvenuti in Umbria, welcome to Umbria. The central region of Italy, the land of fairytales, religious fervor, and nourishing food. A land to live slowly, letting nature, flavors, legends, ancient celebrations, and wine inebriate you. This Simposio will guide you through some - slow traveling means having to choose, but a second issue will come - of Umbria's towns. You will explore Perugia, Gubbio, Orvieto, Spoleto, Montefalco, Norcia, and Scheggino. Of each, you will take home a story, a personage, a sentiment, or an experience. Of all, you will discover the flavors of their traditional cuisine and the beauty of their alleys. Set your mind to the fairytale mood. As always, we will cross the line of reality. We will enjoy the foggy dimension of maybe and the fun state of why not. Italy's heritage is made of this: ancient beliefs, uncertain origins, the merging of cultures, and breathtaking results. Get ready to feast over chestnuts and beans, chicken and duck, peasant's cuisine and truffles, sausages, and seasonal vegetables. Get ready to sip wine wrapped in a mantel, facing a bonfire, waiting to see angels pass, or witches, or griffons. Get ready to witness Etruria merging into Middle Ages, the sixties avant-garde into modern jazz, and religious fever into everyday life. Get ready for Umbria! Claudia
Simposio | Italian Recipes, Travel, and Culture by Claudia Rinaldi Pdf
Simposio* is an Italian recipe, stories, and culture magazine. This is the Chianti Classico issue. In Ancient Greece and Rome, philosophers, artists, and a few lucky ones attended rich banquets followed by wine, singing, dancing, playing, and cultural conversations. This last part was called Symposium, Simposio in Italian. And that's what you will experience when you browse the pages of the magazine: a world of meaningful conversation, inspiring learning, and dionysian pleasures. In each issue, you will find recipes, stories, local traditions, and beautiful pictures. Plus: no advertising; no sponsors; 100% authentic Italian recipes, pictures, traditions, and stories; servings, whenever possible, for two people, duplicable as desired; measures in gr, cups, and oz, whenever possible; print (coffee-table-perfect) book - printed locally - or kindle format. In the Chianti Classico issue: 115 pages 113 pictures 25 recipes 5 Projects a lot of wine THE INDEX: Travel 08 Chianti Classico 26 A Day In The Life 32 An Interview 34 Chianti Wine 36 Besides Chianti 38 Eating In Chianti Culture 87 Carnival Tricks 93 Eurotrash 94 Uovo Battuto 96 The Way We Eat Out 98 Figurine Panini Projects 06 Bucket List 100 The Winter Project 102 Eucalyptus 106 Birthday 108 The Rosemary Project Recipes 40 Spleen Crostini 42 Red Crostini 44 Chianti Tuna 46 Pici 48 Crumbles Pici 50 Chianti Ragu 52 Chianti Stracotto 54 Drunken Pork 56 Chianti Marrowbones 58 Sweet-Strong Boar 60 Chianti Rooster 62 Chianti Broth 64 Redone Boil 66 Glutton Potatoes 68 Grape Tomatoes 70 Cantucci Cookies 72 Africans 74 Pine Nut Crunch 76 Chianti Pears 79 Kale Soup 80 Chickpeas Soup 82 Chianti Acquacotta 84 Ribollita Soup 88 Rice Fritters 90 Berlingozzo Bundt Cake *Recently, the name of the magazine was changed: you may have encountered it earlier as The Gourmet Mag.
Simposio | Italian Recipes, Travel, and Culture: Maremma by Claudia Rinaldi Pdf
Ciao, Welcome to Maremma, the Tuscan land of cowboys, brigands, and family-owned trattorie! Another Tuscany, far from the beautiful Medieval or Renaissance cities. Untamed, wild. Colonized and freed. Forgotten and celebrated. We will meet a variety of personages: from eternally hunted outlaws to celebrated grand dukes. Fierce noblewomen defending their family possessions or seducing sultans. Corsairs, monks, deli and cafè owners, butchers, street market vendors, travel agents, and winemakers. We will climb up perched towns to see breathtaking sights and maybe catch a witch flying by or guarding a millennial olive tree. We will follow the traces of Etrurians, of their cults and gods, and try to uncover the secrets they've left behind. Then we will travel through the eras: the Middle Ages, the Spanish domination, the left-wing... On the shores, we will encounter the Italian crowds in search of "la bella vita", ladies bent over the sand to collect Telline (clams), and anglers at work to preserve their traditional fishing practices. We will gather herbs to make delicious authentic dishes and regenerate our tired limbs in thermal springs born of a god's bolt. Through food, we will witness the outdoor life and cuisine of the Butteri (horsemen) of Maremma. The still vivid heritage of the Italian-Jewish communities. How the smallest town exported a recipe that became the national food of... France! How terrible memories can become delicious treats. And the way scraps and unsold cuts have combined into clay pots to give birth to extraordinary triggers for our taste buds. From wild boar to seafood, from ricotta to nutty Christmas sweets, we will learn how to cook like a Maremman. There's so much to discover about this beautiful land's past and present, so much to enjoy! So let the adventure begin! Benvenuti in Maremma! Claudia
Simposio | Italian Recipes, Travel, and Culture: Rome by Claudia Rinaldi Pdf
Rome's Simposio is a traditional and ancient Rome cookbook with delicious recipes, beautiful pictures, myths, stories, culture, and folklore about the eternal city.
SIMPOSIO | The Italian Spring Issue: Italian Recipes, Travel, and Culture by Claudia Rinaldi Pdf
Simposio is an Italian recipes, stories, and culture book series. This is the Italian Spring Simposio. In Ancient Greece and Rome, philosophers, artists, and a few lucky ones attended rich banquets followed by wine, singing, dancing, playing, and cultural conversations. This last part was called Symposium, Simposio in Italian. And that's what you will experience when you browse the pages of the books: a world of meaningful conversation, inspiring learning, and dionysian pleasures. In each book, you will find recipes, stories, local traditions, and beautiful pictures. Plus: 100% authentic Italian recipes, pictures, traditions, and stories; servings, whenever possible, for two people, duplicable as desired; measures in gr, cups, and oz, whenever possible; print (coffee-table-perfect) book or kindle format. THE INDEX: 06 Welcome 08 Cooking Notes 10 The Easter Project 12 Easter in Italy 14 The Easter Breakfast 16 Artichokes Frittata 18 Fugazza Veneta 20 Ricotta Crostata 24 The Egg Project 26 Eggs In Purgatory 28 Hanging Eggs 30 Uova Alla Provatura 32 Egg Tree 34 Quail Egg Tartare 36 The Pea Project 38 Risi E Bisi 42 Pea Soup 44 Tuscan Peas 46 Pasta With Peas 48 The Zucchini Project 50 Stuffed Zucchini 52 Pasta With Zucchini 54 Zucchine Alla Scapece 56 The Floriography Project 78 The Meatball Project 80 Meatballs 82 Tuna Meatballs 86 Potato Meatballs 88 Lentil Meatballs 90 May Day In Rome 92 The Green Veggies Project 94 One Pan Broccoli Pasta 96 Agretti 98 Asparagus Crostini 100 Green Bouquets 102 Herbs 106 The Chicken Project 108 Pollo All'Arrabbiata 110 Pollo Alla Cacciatora 112 Pollo Alla Nissena 114 The Pizza Alta Project 116 Focaccia Genovese 120 Sfincione 124 Focaccia Barese 126 Garbatella 134 The Strawberry Project 136 Strawberry Sorbetto 138 Strawberries With Balsamic Vinegar
SIMPOSIO | the Modena Issue by Claudia Rinaldi Pdf
Simposio is an Italian recipes, stories, and culture book series. This is Modena's Simposio. In Ancient Greece and Rome, philosophers, artists, and a few lucky ones attended rich banquets followed by wine, singing, dancing, playing, and cultural conversations. This last part was called Symposium, Simposio in Italian. And that's what you will experience when you browse the pages of the book: a world of meaningful conversation, inspiring learning, and dionysian pleasures. In each book, you will find recipes, stories, local traditions, and beautiful pictures. Plus: 100% editing made in Italy; servings, whenever possible, for two people, duplicable as desired; measures in gr, cups, and oz, whenever possible; print (coffee-table-perfect) book or kindle format. In Modena's Simposio: 115 pages 113 pictures 28 recipes THE INDEX: A WINTER BUCKET LIST MODENA: Bicycles Tenor Market Day Trips Spiral Staircase MODENA RECIPES: Fried Gnocchi Lard Pesto Crescentine or Tigelle Borlengo Crepes Tagliatelle Ragù Tortellini Rice Cake Modena's Bundt Cake THE CARNEVALE PROJECT: Customs Fried Tagliatelle Cicerchiata Carnevale Tricks Carnevale Table Carnevale Meatballs THE BALSAMIC VINEGAR PROJECT: About Balsamic Vinegar Pork fillets Frittata with Balsamic Balsamic Vinegar Pork Cutlets Steak with Arugula, Grana & Balsamic THE MINESTRONE SOUP PROJECT: Minestrone from Milan Minestrone from Genova Minestrone from Livorno WINTER FLOWERS AN ITALIAN PAINTER ARTICHOKES: Roman-Style Artichokes & Potatoes Baby Artichokes in Oil Artichokes from Naples Artichokes Bottoms Artichokes & Parmesan Salad Villanella Artichokes SNOW IN ROME THE YEAST PROJECT: Grissini Breadsticks Pretzel Ricotta Bread SAPIENCE PALACE IN ROME FATHER'S DAY THE MIMOSA MELODRAMA
Simposio | Italian Recipes, Travel, and Culture by Claudia Rinaldi Pdf
Simposio is an Italian recipe, stories, and culture magazine. This is the Rome issue. In Ancient Greece and Rome, philosophers, artists, and a few lucky ones attended rich banquets followed by wine, singing, dancing, playing, and cultural conversations. This last part was called Symposium, Simposio in Italian. And that's what you will experience when you browse the pages of the magazine: a world of meaningful conversation, inspiring learning, and dionysian pleasures. In each issue, you will find recipes, stories, local traditions, and beautiful pictures. Plus: ★ no advertising ★; ★ no sponsors ★; 100% authentic Italian recipes, pictures, traditions, and stories; servings, whenever possible, for two people, duplicable as desired; measures in gr, cups, and oz, whenever possible; print (coffee-table-perfect) book - printed locally - or kindle format. In the Rome issue: 115 pages 113 pictures 21 recipes 60+ pages of travel and culture a lot of marble ♥ INDEX: Travel 08 Rome 10 The Beginning 11 Not in a day 14 Women 16 Vestal 18 Convivio 20 Gladiator 22 Market 24 Hadrian 28 Roma 30 Giulio 32 La Pimpaccia 34 Barcaccia 36 Trevi Culture 39 Apicius 52 Lost Gods and Creatures 53 Quirino 54 Fauno and Fauna 56 Carmenta 58 Venus 60 Apollo 64 Diana 66 Mars, Venus, and Vulcan 68 Ceres 70 Bacchus 75 Eat in Rome 98 Saturnalia Projects 06 Bucket List 104 Chistmas Projects 105 Simmering Pot 107 Ornaments 108 Gift Wrapping 110 Seven Days Recipes 40 Flavored Wine 40 Olive Tapenade 42 Frittata 44 Farro Bowl 46 Chicken Roll 48 Nutty Dates 50 Face Treatment 62 Bay Leaves Liquor 72 Wine Doughnuts 76 Mozzarella Crostini 78 Gricia Pasta 80 Zucchini Carbonara 82 Chickpea Soup 84 Semolina Gnocchi 86 Pasta and Potatoes 88 Dragged Chicory 90 Saltimbocca 92 Ossobuco 94 Ricotta Crostata 96 Maritozzi 106 Funny Sugar Cubes
Simposio | Italian Recipes, Travel, and Culture by Claudia Rinaldi Pdf
Simposio is an Italian recipe, stories, and culture magazine. This is the Capri issue. In Ancient Greece and Rome, philosophers, artists, and a few lucky ones attended rich banquets followed by wine, singing, dancing, playing, and cultural conversations. This last part was called Symposium, Simposio in Italian. And that's what you will experience when you browse the pages of the magazine: a world of meaningful conversation, inspiring learning, and dionysian pleasures. In each issue, you will find recipes, stories, local traditions, and beautiful pictures. Plus: no advertising; no sponsors; 100% authentic Italian recipes, pictures, traditions, and stories; servings, whenever possible, for two people, duplicable as desired; measures in gr, cups, and oz, whenever possible; print (coffee-table-perfect) book - printed locally - or kindle format. In the Capri issue: 115 pages 113 pictures 26 recipes 30 pages of travel journaling and pictures a lot of sea water THE INDEX: | Travel 08 Capri 22 San Michele 26 The Island of Sirens 28 The Island of Paganism 30 The Island of Slander 32 The Island of Style 34 The Island of Food | Culture 76 Italian Witches 83 Falling Stars 98 The Italian Summer | Projects 06 Bucket List 70 The Lavender Project | Recipes 36 Fichi e Ventresca 38 Spaghetti alla Ciammurra 40 Clams & Lemon Pasta 42 Chiummenzana Pasta 44 Pasta e Cicerchie 46 Ravioli Capresi 48 Aumm Aumm Pennette 50 Basil Mussels 52 Squid & Potatoes 54 Caprese Salad 56 Monacone Stuffed Pizza 58 Lemon Salad 60 Caponata Caprese 62 Caprese Cake 64 Anacaprese Cake 66 Caprilù Almond Cookies 68 Limoncello 84 Pasta Salad 86 Stracceti Beef Rugs 88 Neapolitan Peach Sangria 90 Lavender Meringues 93 Arugula and Parmesan Carpaccio 94 Steak Tartare 96 Cipriani Carpaccio 109 Classic Negroni 110 Negroni Sbagliato
SIMPOSIO | Italian Recipes, Travel, and Culture by Claudia Rinaldi Pdf
Ciao, Welcome to Ortigia, the old city of Siracusa, Sicily. The island of Greek myths, tyrants, lemons, inventors, and beauty. An almost pedestrian paradise for lovers of heartbreaking, charming decadence, delicious marine food, and noisy markets. In the Ortigia issue, we will explore the island through history, with a hint of legend and a tad of magic. We will meet Dionysius, the tyrant, Artemis the goddess, Aretusa, her beloved nymph, Archimedes, the thinker, Lucia, the saint, and Lucia, the not-so saint. We will walk through Siracusa''s Greek theater ruins and shed a few tears watching a tragedy played while the sun sets down. And we will go shopping, singing, and tasting through the busy fish market. We will also explore a bit of the infinite Sicilian culture: play and read our future with tarot cards, replicate a recipe by a Monsù - Reign of the Two Sicilies chef -, and interview a local, sensible, and charismatic writer. Back to the kitchen, we will discover capers: from the flowers to the fruits. And we will cook authentic regional recipes. Fishy pasta, of course, like bottarga paired with citrus peels - divine -, squid ink, or anchovies. But also, veggie pasta recipes as per Sicily''s and Siracusa''s tradition. Vegetables will also dominate the side dishes and pizza scene: we will bake two can''t-stop-devouring stuffed pizzas typical of this territory. And Pane Cunzatu, the local sandwich! We will surprise our palate with some traditional fish dishes of Sicily: expect tuna (also as meatballs!), swordfish, grouper, and mackerel recipes. We will also rediscover ancient recipes like the Scursunera - jasmine granita -, the Cuccia to celebrate Santa Lucia, Totò and Ossa Di Morti cookies to honor the Day of the Dead, and the Maccu to praise San Giuseppe. The traveling through Sicily won''t be over, at least for this issue, until we drive from Ortigia to the stunning, baroque Noto, to the fishermen''s town of Marzameni, and the vegetable reign of Pachino. In these ancient small towns, we will meet new personages, learn more stories, absorb traditions, and participate in festivals with very ancient roots. We will also dive into Italy''s summer dishes and rituals - which are quite often linked -: rice or tuna salads, stuffed tomatoes, zucchini, or ricotta pasta, and "latte e menta," milk with mint syrup. Finally, we can''t end this Simposio without a gelato. We will enjoy it while listening to my friends and family''s favorite artisanal flavors and packed ice-creams! Ready for a bath of sun, flavors, and Italians? Benvenuti a Ortigia! Claudia THE INDEX: Travel 08 Ortigia 10 Archia 12 Artemide 14 Aretusa 18 Market 20 Dionisio 22 Tragedies 24 Lucia 83 Noto 88 Marzamemi 90 Pachino Culture 32 Tarocchi 34 Monsù 106 Gelato 110 Capperi! Recipes 36 Lacerto Agglassato 38 Salsa San Bernardo 40 Ortigia''s Food 42 Broccoli Arriminati Pasta 44 Salsa Moresca Spaghetti 46 Spaghetti Alla Siracusana 48 Maccu 50 Sugo Nero 52 Sugo Alla Siracusana 54 Bobbia 56 Patate Apparecchiate 58 Impanata 62 Tonno Alla Marinara 66 Cernia Alla Matalotta 68 Purpetti Di Tonno Da Zà Cicca 70 Pane Cunzatu 72 Scursunera 74 Ossa Di Morti 76 Totò 80 Cuccia 86 Asparagi Di Noto 92 Filetti Di Sgombro Beddi Quantu U Suli 96 Tuna Stuffed Tomatoes 98 Tuna & Beans Salad 100 Tomato & Zucchini Pasta 102 Ricotta & Tomato Pasta 104 Latte & Menta 108 Fig Leaves Gelato
Simposio | Italian Recipes, Travel, and Culture by Claudia Rinaldi Pdf
Simposio is an Italian recipe, stories, and culture magazine. This is the Cinque Terre issue. What readers say: "A side of Italy you won't get anywhere else." "...a soulful journey through an amazing writer's mind..." "...this is not something you buy and put away..." "several hours of enjoyment" In Ancient Greece and Rome, philosophers, artists, and a few lucky ones attended rich banquets followed by wine, singing, dancing, playing, and cultural conversations. This last part was called Symposium, Simposio in Italian. And that's what you will experience when you browse the pages of the magazine: a world of meaningful conversation, inspiring learning, and dionysian pleasures. In each issue, you will find recipes, stories, local traditions, and beautiful pictures. Plus: no advertising; no sponsors; 100% authentic Italian recipes, pictures, traditions, and stories; servings, whenever possible, for two people, duplicable as desired; measures in gr, cups, and oz, whenever possible; print (coffee-table-perfect) book - printed locally - or kindle format. In the Cinque Terre issue: 115 pages 113 pictures 28 recipes 5 Projects a lot of olive oil THE INDEX: | Travel 08 Cinque Terre 10 Riomaggiore 14 Levanto 16 Monterosso 20 Vernazza 22 Manarola 26 Corniglia 32 An Interview | Culture 30 Eugenio Montale 78 Cantamaggio 106 Nonna Remedies | Projects 06 Bucket List 77 Mother's Day Basket 78 Cantamaggio Wreath 80 Spring Tablescape 98 The Olive Oil Project | Recipes 36 Acciughe di Monterosso 38 Salsa Marinara 40 Pesto Genovese 42 Croxetti or Corsetti 44 Pesto Pasta with Potatoes and Green Beans 46 Prescinseua 48 Sarsa de Pignêu 50 Potato and Pancetta Ravioli 52 Ciuppin 54 Cuttlefish & Potatoes 56 Tiàn de anciue di Vernazza 58 Gamberi in Sguassetto 60 Ligurian Green Beans 62 Pesto Artichokes 64 Savory Rice Cake 68 Frittedda from Sicily 70 Vignarola from Rome 72 Ligurian Fava Beans Pesto 74 Scafata Umbra 84 Pasta with Fresh Garlic 86 Frittata with Fresh Garlic 88 Agliata della Valtiberina 92 Asparagi alla bassanese 94 Pasta with Prawns and Asparagus 96 Milanese Asparagus 109 Rhubarb Syrup 110 Rhubarb Liquor 111 Swiss Rhubarb Pie
Simposio | Italian Recipes, Travel, and Culture by Claudia Rinaldi Pdf
Simposio is an Italian recipe, stories, and culture magazine. This is the Siena (Tuscany) issue. In Ancient Greece and Rome, philosophers, artists, and a few lucky ones attended rich banquets followed by wine, singing, dancing, playing, and cultural conversations. This last part was called Symposium, Simposio in Italian. And that's what you will experience when you browse the pages of the magazine: a world of meaningful conversation, inspiring learning, and dionysian pleasures. In each issue, you will find recipes, stories, local traditions, and beautiful pictures. Plus: ★ no advertising ★; ★ no sponsors ★; 100% authentic Italian recipes, pictures, traditions, and stories; servings, whenever possible, for two people, duplicable as desired; measures in gr, cups, and oz, whenever possible; print (coffee-table-perfect) book - printed locally - or kindle format. FROM THE ISSUE: WELCOME TO SIENA The Tuscan city of Palio, delicious sweets, and Middle Ages. But there's more, much more. Behind the big show, behind the brownish brick walls, behind the fancy patisseries. There's passion - some, including me, would say folly - and there's pride. In this issue, we will be swept away by the folly of poets, waters, husbands, economics, friars, painters, and the seventeen Contrade of Siena. We will also experience the universe of Middle Ages apothecaries and prepare one of their potent remedies at home! Further in time, we will meet Etrurians, an indigenous population of the Tuscan lands, and sit at their tables to savor their dishes, discovering the flavors and ingredients that put a base to Tuscan cuisine. We will also explore Siena's traditional food: recipes from the countryside farms, from the noble palaces, and right out of Nonnas' ovens! Finally, we will cuddle our jaded souls with some winter pleasures: healthy and tasty treats, Italian traditions, and home decor inspiration. Siena will be a new destination of our emotional journey through Italy. Our way to honor and preserve the country's heritage, past, and present through a different traveling style: slower, deeper, more mindful. Pour yourself a glass of red wine, spread some toasted bread with olive patè, play some jazzy music, relax and dive into Siena's emotional world. Benvenuti a Siena. Claudia
Mimi explores the beautiful coasts and countrysides of Italy in this lavishly photographed cookbook featuring simple, authentic recipes inspired by the country's devoted producers and rich food heritage. Through her gorgeous cookbooks A Kitchen in France and French Country Cooking, a generation of readers fell in love with Mimi Thorisson, her lively family, and their band of smooth fox terriers. In their newest cookbook, the Thorissons put a pause on their lives in the idyllic French countryside to start a new adventure in Italy and satisfy their endless curiosity and passion for the magic of Italian cooking. Old World Italian captures their journey and the culinary treasures they discovered. From Tuscany to Umbria to Naples and more, Mimi dives into Italy's diverse regional cuisines and shares 100 recipes for authentic, classic dishes, enriched by conversations with devoted local food experts who share their time-worn techniques and stories. You'll luxuriously indulge in dishes culled from across the country, such as plump agnolotti bathed in sage and butter from the north, the tomato-rich ragus and pastas of the southwest, and the multi-faceted, seafood-laden cuisine of Sicily. The mysteries of Italian food culture will unravel as you learn to execute a perfect Neapolitan-style pizza at home or make the most sublime, yet elemental cacio e pepe. Full of local color, history, and culture, plus evocative, sumptuous photography shot by husband Oddur Thorisson, Old World Italian transports you to a seat at the family's table in Italy, where you may never want to leave.
A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen. eBook Bonus Material: Be sure to check out the directory of all of Rome's restaurants mentioned in the book!
Mimi explores the beautiful coasts and countrysides of Italy in this lavishly photographed cookbook featuring simple, authentic recipes inspired by the country's devoted producers and rich food heritage. “A tribute to the home cooking of real families across the country.”—The Wall Street Journal NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK Beloved for her gorgeous cookbooks A Kitchen in France and French Country Cooking, Mimi Thorisson, along with her lively family and smooth fox terriers in tow, immersed readers in the warmth of their convivial lives in rural France. In their newest cookbook, the Thorissons pause their lives in the idyllic French countryside to start a new adventure in Italy and satisfy their endless curiosity and passion for the magic of Italian cooking. Old World Italian captures their journey and the culinary treasures they discovered. From Tuscany to Umbria to Naples and more, Mimi dives into Italy’s diverse regional cuisines and shares 100 recipes for authentic, classic dishes, enriched by conversations with devoted local food experts who share their timeworn techniques and stories. You'll indulge in dishes culled from across the country, such as plump agnolotti bathed in sage and butter from the north, the tomato-rich ragùs and pastas of the southwest, and the multifaceted, seafood-laden cuisine of Sicily. The mysteries of Italian food culture will unravel as you learn to execute a perfect Neapolitan-style pizza at home or make the most sublime yet elemental cacio e pepe. Full of local color, history, and culture, plus evocative, sumptuous photography shot by Mimi’s husband, Oddur Thorisson, Old World Italian transports you to a seat at the family’s table in Italy, where you may never want to leave.
85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique. Praise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review) “There's There’s Italian food, and then there's there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019) “[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel
