La Mia Cucina Italiana Dal Trentino Alla Sicilia Le Ricette Della Nostra Tradizione Reinterpretate In Maniera Sana E Gustosa Book PDF, EPUB Download & Read Online Free

Italian Cuisine
Author: Alberto Capatti, Massimo Montanari
Publisher: Columbia University Press
ISBN: 0231509049
Pages: 400
Year: 2003-09-17
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Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian: o Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot. o Italians invented the practice of chilling drinks and may have invented ice cream. o Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat. o Salad was a distinctive aspect of the Italian meal as early as the sixteenth century. The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes. Though temporally, spatially, and socially diverse, these cuisines refer to a common experience that can be described as Italian. Thematically organized around key issues in culinary history and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.
Author: Sally O'Brien, Fionn Davenport
ISBN: 1740590317
Pages: 320
Year: 2002
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This comprehensive guide reveals Sicily's unique blend of bustling towns, golden beaches, stunning landscapes, rich cultural heritage and delicious food and wine. It's an essential companion for navigating your way around this fascinating destination.
Author: James Howe, Randy Cecil
Publisher: Candlewick Press
ISBN: 0763644374
Pages: 32
Year: 2010
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Despite her size and not having the proper footwear, a determined dinosaur pursues her dream of becoming a ballerina.
The Bears' Famous Invasion of Sicily
Author: Dino Buzzati, Frances Lobb
Publisher: New York Review of Books
ISBN: 1590170768
Pages: 146
Year: 2003-10
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In search of food, Leander, King of the Bears, leads his subjects from their safe caves in the mountains of Sicily to the valley where they triumph over many enemies.
Boccaccio: Decameron
Author: David Wallace
Publisher: Cambridge University Press
ISBN: 0521388511
Pages: 117
Year: 1991-08-30
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In Boccaccio's innovative text, ten young people leave Florence to escape the Black Death of 1348, and organize their collective life in the countryside through the pleasure and discipline of story-telling. David Wallace guides the reader through their one hundred novelle, which explore both new and familiar conflicts from private and public spheres of life with unprecedented subtlety, urgency and humour. He emphasises the relationship between Decameron and the precocious vitality of Florentine culture in Boccaccio's time. He also discusses gender issues and the influence of the text particularly on Chaucer and the novel.
Eating Rome
Author: Elizabeth Minchilli
Publisher: St. Martin's Griffin
ISBN: 1250047846
Pages: 256
Year: 2015-04-07
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Elizabeth Minchilli has been eating her way through Rome since she was 12 years old. Eating Rome, based on her popular blog Elizabeth Minchilli in Rome, is her homage to the city that feeds her, literally and figuratively. Her story is a personal, quirky and deliciously entertaining look at some of the city's monuments to food culture. Join her as she takes you on a stroll through her favorite open air markets; stop by the best gelato shops; order plates full of carbonara and finish the day with a brilliant red Negroni. Coffee, pizza, artichokes and grappa are starting points for mouth-watering stories about this ancient city. Illustrated with Minchilli's beautiful full-color photos and enriched with her favorite recipes for Roman classics like vignarola, carciofi alla romana and carbonara, Eating Rome is the book that you want if you are planning your first trip to Rome or if you have been to Rome a dozen times. And even if you just want to spend a few hours armchair traveling, Elizabeth Minchilli is the person you want by your side.
The Talisman Italian Cook Book
Author: Ada Boni, Matilde La Rosa
Publisher: Pan
ISBN: 0330240056
Pages: 320
Year: 1975
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The Village of Cannibals
Author: Alain Corbin, Arthur Goldhammer
Publisher: Harvard University Press
ISBN: 0674939018
Pages: 172
Year: 1993-09-01
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In August 1870 in the French village of Hautefaye, a young nobleman, falsely accused of shouting republican slogans, was savagely tortured for hours by a mob of peasants who later burned him alive. "The Village of Cannibals" is a fascinating inquiry into the social and political ingredients of an alchemy that transformed ordinary people into brutal executioners in nineteenth-century France.
Darkness for the Bastards of Pizzofalcone
Author: Maurizio de Giovanni
Publisher: Penguin
ISBN: 1609453395
Pages: 336
Year: 2016-08-02
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A kidnapped child and the burglary of a high-class apartment: two crimes that seem to have no connection at all until Inspector Lojacono, known as "The Chinaman," starts to investigate. De Giovanni is one of the most dexterous and successful writers of crime fiction currently working in Europe. His award-winning and bestselling novels, all set in Naples, offer a brilliant vision of the criminal underworld and the police that battle it in Europa's most fabled, atmospheric, dangerous, and lustful city. The Bastards of Pizzofalcone is a new series set in contemporary Naples that draws inspiration from Ed McBain's 87th Precinct novels and features a large cast of complicated cops doing battle with ruthless criminals.
Antico Forno Roscioli. A Roman Gastronomical Experience
Author: Elisia Menduni
ISBN: 8809824474
Pages: 256
Year: 2016
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Sushi & Susci
Author: Moreno Cedroni
ISBN: 8886174403
Pages: 96
Year: 2003
View: 949
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Author: Piero Antinori
ISBN: 8897737676
Pages: 224
Year: 2015-06
View: 416
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"If there were two wines that changed the face of Tuscany, they were Tignanello and Solaia." Wine Spectator senior editor Bruce Sanderson Tignanello takes its name from the Tignanello estate in the heart of the Chianti Classico appelation and is typically 80 percent Sangiovese and 20% Cabernet.The book celebrates the 40th anniversary of one of the most loved wines in the world. From its unique origin to its unstoppable development, told through a story written by Marchese Piero Antinori, its creator, with the narrative pace of a novel and with the thorough and precise account of a great innovator. All this, supported by a scenography that chronicles four decades the history of Florence, the Chianti Classico and Tuscany. Contents: 1. THE IDEA - a. What is tignanello; b. the beginning; c. the turning point; d. the land of good wine; e. Vineyards and scenery 2. THE TEAM - a. My father, the first innovator; b. the father of tignanello; c. the Californian vitner; d. the professor from Bordeaux; e. the philosopher of tignanello; f. the new guide 3. THE PLACES - a. Chianti Classico back then; b the collapse of esthetics; c. the most beautiful municipality; of the Chianti Classico; d. A new estate; e. An etruscan god; f. the holiday villa; g. the vineyard 4. MAKING TIGNANELLO - a. Purifying; b. Understanding a grape; c. Understanding a vineyard; d. replanting; e. And more replanting; f. Andanare
The Pan'ino
Author: Maria Teresa di Marco, Alessandro Frassica
ISBN: 8867532189
Pages: 184
Year: 2018-06
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- A real taste of Italy! - Alessandro Frassica's pan'ini features the best of Italian ingredients and raw foods from the best possible producers - A pan'ino is not just a random object - the sandwich finds a complexity of flavors that can thrill in just one bite What could be more simple than a pan'ino? Take some bread and butter, slice it through the middle and fill it. Seen in this way, the sandwich is almost an "anti-cuisine," a nomadic shortcut that allows for speed and little thought. But when Alessandro Frassica thinks about his pan'ino, he considers it in a different way, not as a short-cut, but as an instrument for telling stories, creating layers of tales right there between the bread and its butter. Because even if the sandwich is simple, it is not necessarily so easy to create. Alessandro searches for ingredients, in the raw foods he finds people: producers of pecorino cheese from Benevento, anchovies from Cetara, 'nduja spicy salami from Calabria. Then, he studies the combinations, the consistencies and the temperature, because a pan'ino is not just a random object; savoury must be complemented by sweet; tapenade softens and provides moisture; bread should be warmed but not dried; thus the sandwich becomes a simple way of saying many excellent things; including finding a complexity of flavors that can thrill in just one bite. Contents: Introduction; Classic pan'ini; Vegetarian pan'ini; Fish pan'ini; Ingredients; Bread.
Finger Food
Author: Heinz Beck
ISBN: 8886174918
Pages: 104
Year: 2006
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Read: 1227
Recipes for finger foods from the chef of Romes's La Pergola restaurant.

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