Description
Presents more than three hundred authentic recipes, including a variety of regional specialties, fifty full-course menus, wine suggestions, information on ingredients, preparation tips, and an introduction to Italian culinary history.
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From the open markets of Rome to the classic purity of Tuscan fare, from the basil-rich cuisine of seafaring Liguria to the Spanish-infused dishes of Sardinia, this one-of-a-kind cookbook explores the varied cuisines and histories of each of Italy's twenty regions. With more than 300 authentic recipes, plus 50 full-course menus, A Cook's Tour of Italy celebrates great chefs and treasured regional staples alike. Recipes include: Lasagna Squares with Braised Broccoli Rabe ? Asparagus and Leek Soup with Crushed Amaretti and Crisped Leeks ? Focaccia with Marjoram and Olive Oil ? Braised Pork Tenderloin with Marsala Sauce ? Maria Michele's Cheesecake ? Spaghetti with Chef Gilberto Pizzi's Basil Pesto ? Ricotta Cheese Fritters with Ginger and Rosemary ? Purple Grape Gelato
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