Each volume in the Culinaria series presents a pictorial culinary history of its particular country or region.
This beautiful volume depicting the cuisine and culture of Italy systematically covers all areas. Culinary customs, popular recipes, and regional foods are described for special and everyday occasions
Contents
Friuli • Venezia Giulia: Friuli. Bean soups. The biggest frico in the world. Pork. Corn. The coast. Winegrowing in the borderlands. Sweet delights.
Grappa
Venezia • Veneto: Venice and the Veneto. Harry's Bar. The Osteria da Fiore.
Panini: Carnevale. Murano glass. Bigoli - homemade pasta. Venetian polenta. Life on the lagoon. The fish markets. Seafood. Vegetables from the Po Valley. Hunting and fishing in the Valle Salsa. Wines of the Veneto. Prosecco.
Trentino • Alto Adige: Trentino/Alto Adige. Cabbage and potatoes. Bread, dumplings, and thick soups. Barley. Farewell to winter. Country bacon. Polenta. Apples. Fine wines of the Alto Adige. Quality wine production in the Trentino.
Lombardia: Lombardy. Asparagus. Risotto alla Milanese. Cotoletta alla Milanese. Peck, fine food merchants. Cheese and sausage varieties. Panettone. Sweet confections. The Lomellina plain. Geese.
The Ristorante
A Day in the Life of a Chef: Virtuosa delights froom Cremona. Biscotti-cookies. The Gonzagas of Mantua. Freshwater fish. Veltellina. Italy's answer to champagne. Winegrowing in Lombardy. Campari, of course.
Val d' Aosta: Aosta Valley. Bread soup. Rye bread. Alpine cheese. Aosta Valley specialties. From the kitchen and the smokehouse. Terraces at dizzying heights. Desserts. Herbs to keep out the cold. Grand Saint Bernard.
Piemonte: Piedmont. Castelmagno. Gorgonzola. Truffles.
Rice Growing
Varieties of Rice: Meat and poultry. Grissini. Desserts. Confectionery. Alessi - design in the kitchen. Vinegar. Piedmont - kingdom of the Nebbiolo. Barbera, Dolcetto, Gavi and the rest. Wormwood and Vermouth.
Liguria: Liguria. Hunting the Blue Fish. Columbus's gallery. Modern ships' kitchens. Olive oil. Pesto and other sauces. Pasta and foccacia. Vegetables. Desserts. Winegrowing in the land of the seafarers.
Emilia-Romagna: Emilia-Romagna. Pasta.
All About Pasta: Barilla. Parmigiano Reggiano. Prosciutto di Parma. Culatello. Bologna, la Grassa. Christoforo da Messisbugo. Valli di Comacchio. The modern food industry. Desserts. Aceto Balsamico. Wine.
Tuscany: Tuscany. Bread.
Oil Mythology: Tuscan olive oil.
Harvesting Olives: The cuisine of the Renaissance. Herbs. Pinzimonio. Vegetable specialties. Cheese. Mushrooms. Beef from the Chiana Valley. Beef from the Maremma. Pork.
Still Life: The Palio di Siena. Panforte.
Winegrowing in Italy: Chianti - a superstar. Brunello and other wines.
Umbria: Umbria. Norcineria. Black gold from Norcia. Lentils from Castelluccio. Spelt. Freshwater fish. Spiritual and physical well-being. Perugia - city of chocolate. The Torgiano wine museum. From Orvieto to Montefalco.
Marche: March. Fish soups and other delights. Beatrice's favorite dishes. Urbino. Gioacchino Rossini.Cheese. Sausage and ham specialties. Stuffed olives from Ascoli Piceno. Sweet dishes. Adriatic wines from north to south.
Lazio • Rome: Lazio and Rome. Ancient Roman cuisine. Roman hospitality.
Antipasti
Coffee
The Espresso Machine: Artichokes. A passion for pasta. Papal cuisine. Bartolomero Scappi. The Campo de'Fiori. La dolce vita. The legacy of Falerno.
Abruzzo • Molise: Abruzzo and Molise. Sheep and goats. Chitarra, ceppa, and rontrocilo. Saffron. Meat and milk products. Candy, sugar-coated candy, and confectionery. Brightly colored works of art. Linking north and south.
Campania: Campania. Macaroni and spaghetti.
Tomatoes: Pizza. Mussels and other seafood. Mozzarella. Capri. Nuts from Irpinia. Rhum baba and pastiera. In the shadow of Vesuvius. The volcano's rare gems.
Puglia: Apulia. Wheat. Official and secret ovens. Pasta. Vegetables and legumes. Olive oil. Mussel farming. Oysters. Trabucchi. Dessert grapes. The Romans' Garden of Eden.
Basilicata: Basilicata. Peperoncino. Lucanica sausages. Happy pigs. Bread. Confectionery. Homemade pasta. Lamb.
Honey: Hellenic wine.
Calabria: Calabria. Eggplants. The ritual of bread baking. In praise of a hearty breakfast. Beans. Fishing for swordfish.
Preparing Seafood: Citrus liqueurs. Something sweet. Melons. Wines of Calabria.
Sicilia: Sicily. Tuna fish. Fish from three seas. Salt. Primi piatti from nine provinces. Opulent cuisine. Pumpkins and zucchini. Sicilian vegetable dishes. Citrus fruits. Prickly pears. You'll be for it tonight... Sweet occasions during the church year. Marzipan from Martorana.
Ice Cream: Winegrowing and mythology. Marsala.
Sardegna: Sardinia. Shepherd's fare. Sardinian bread. Carta da musica. Pasta for high days and holidays. Pasta. Cheese and sausage. Freshly caught fish.
Fish Preparation:
Utensils used in Fish Preparation: Rock lobsters. Fruit and vegetables. Cakes, candies, and cookies. Winegrowing on the sunshine island. Il vino dello zio.
Water
Appendix
Glossary
Cooking Techniques
Index
Also available from C.H.I.P.S.:
Culinaria France
Culinaria Germany
Culinaria Greece
Culinaria Hungary
Culinaria Spain
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