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Cucina del Veneto

Author: Ursula Ferrigno

Publisher: Ryland Peters & Small

Published: 2024-07-09

Total Pages: 396

ISBN-13: 1788796578

'Ursula transports you to magical Venice with authentic, mouthwatering recipes'. Gennaro Contaldo 'Elegant cooking from an elegant writer on cooking in the Veneto with beautiful produce. A joy.' Jeremy Lee Discover the captivating Veneto region in Northern Italy offering the most delicious food with over 75 authentic recipes, cooked with care and attention using the best ingredients. Be transported to a table in Venice through evocative recipes such as Radicchio Rose di Treviso, Spicy Polenta Lasagne, Risotto ai Frutti di Mare and traditional Venetian Tiramisu. Fascinating essays are also included to provide background to the history of the region, plus a deep dive into the famous produce, including a study of the wines produced there. The Veneto is a northern Italian region, lying between the base of the Alps and the Adriatic to the south. It has rich soil, a good climate, and as a result, produces rice, wonderful vegetables, wild and domestic animals, and much dairy produce. The Veneto also forms part of the 'polenta, bean and rice belt' of Italy, and risotti, pulses and a beautiful white polenta are more prevalent than pasta. There are many pasticcerie, and shops selling gelati or ice cream. Don't forget about the wonderful Venetian Prosecco (the grapes are grown in Treviso), and grappa, which comes from Vicenza. There is so much to discover and enjoy!

Veneto

Author: Valeria Necchio

Publisher: Faber & Faber

Published: 2017-07-04

Total Pages: 291

ISBN-13: 1783351098

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Introducing Italy's best kept secret. the cuisine of the Veneto. Food-writer, cook and photographer Valeria Necchio shares the food and flavours at the heart of the Veneto region in North Eastern Italy. Veneto includes lovingly written recipes that capture the spirit of this beautiful and often unexplored region, and Valeria's memories of the people and places that make the Veneto so special. Packed with fresh ingredients and lively flavours, the recipes range from the dramatic black cuttlefish stew, through soups, pastas and risottos, a mouthwatering selection of Italian sweet treats, and sweet and savoury preserves for your pantry to ensure year-round deliciousness.

Cucina Ebraica

Author: Joyce Goldstein

Publisher: Chronicle Books

Published: 1998-08

Total Pages: 228

ISBN-13: 9780811819695

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For more than 2,000 years, Jewish families have lived in Italy. Cucina Ebraica tells the saga of the Italian Jews through their food. Their history--and their cuisine--is a fascinating melange of Middle Eastern, Spanish, and Sephardic influences, which celebrated chef Joyce Goldstein painstakingly traces through ingredients and culinary techniques.

Encyclopedia of Pasta

Author: Oretta Zanini De Vita

Publisher: Univ of California Press

Published: 2019-09-17

Total Pages: 398

ISBN-13: 0520322754

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Illustrated throughout with original drawings by Luciana Marini, this will bethe standard reference on one of the world's favorite foods for many years tocome, engaging and delighting both general readers and food professionals.

Italian Slow and Savory

Author: Joyce Goldstein

Publisher: Chronicle Books

Published: 2004-10-14

Total Pages: 406

ISBN-13: 9780811842389

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Presents 120 recipes for slow-cooked Italian dishes, including soups, sauces for pasta and polenta, fish and shellfish, poultry and rabbit, meats, and vegetables, and provides information on traditional Italian cooking methods and ingredients.

APM - Archeologia Postmedievale, 18, 2014 - Archeologia dei relitti postmedievali / Archaeology of Post-Medieval Shipwrecks

Author: Carlo Beltrame

Publisher: All’Insegna del Giglio

Published: 2014-12-11

Total Pages: 206

ISBN-13: 8878146188

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Archeologia dei relitti postmedievali / Archaeology of Post-Medieval Shipwrecks, a cura di Carlo Beltrame Il volume, che raccoglie undici contributi di archeologi marittimi di molti paesi, ha l’obiettivo di accendere i riflettori sulle enormi potenzialità dei relitti di età storica, mettendo a confronto, da un lato, approcci diversi (di ambito mediterraneo ma anche statunitense, australiano e nord europeo), dall’altro, contesti archeologici con caratteristiche altrettanto diverse per l’ambiente di giacitura e per l’impiego civile o militare dell’imbarcazione. Gli studi, diacronici ma incentrati sul Cinquecento e sull’Ottocento, coprono le varie sfaccettature dell’indagine storica dei relitti di età postmedievale quali la costruzione navale, il commercio e la vita di bordo, ma anche aspetti di tipo squisitamente metodologico quali l’archeologia sperimentale navale. Si tratta di una novità assoluta per l’editoria scientifica italiana in cui questo particolare, ma molto promettente, ambito della ricerca archeologica non aveva ancora trovato adeguato spazio.

The Oxford Companion to Italian Food

Author: Gillian Riley

Publisher: Oxford University Press on Demand

Published: 2007-11

Total Pages: 664

ISBN-13: 0198606176

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A comprehensive food reference covers all aspects of the history and culture of Italian cuisine, including dishes, ingredients, cooking methods, implements, regional specialties, the appeal of Italian cuisine, and outside culinary influences.

Venezia

Author: Alison Bing

Publisher: EDT srl

Published: 2012

Total Pages: 303

ISBN-13: 8866390208

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Why Italians Love to Talk About Food

Author: Elena Kostioukovitch

Publisher: Farrar, Straus and Giroux

Published: 2009-10-13

Total Pages: 480

ISBN-13: 1429935596

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Italians love to talk about food. The aroma of a simmering ragú, the bouquet of a local wine, the remembrance of a past meal: Italians discuss these details as naturally as we talk about politics or sports, and often with the same flared tempers. In Why Italians Love to Talk About Food, Elena Kostioukovitch explores the phenomenon that first struck her as a newcomer to Italy: the Italian "culinary code," or way of talking about food. Along the way, she captures the fierce local pride that gives Italian cuisine its remarkable diversity. To come to know Italian food is to discover the differences of taste, language, and attitude that separate a Sicilian from a Piedmontese or a Venetian from a Sardinian. Try tasting Piedmontese bagna cauda, then a Lombard cassoela, then lamb ala Romana: each is part of a unique culinary tradition. In this learned, charming, and entertaining narrative, Kostioukovitch takes us on a journey through one of the world's richest and most adored food cultures. Organized according to region and colorfully designed with illustrations, maps, menus, and glossaries, Why Italians Love to Talk About Food will allow any reader to become as versed in the ways of Italian cooking as the most seasoned of chefs. Food lovers, history buffs, and gourmands alike will savor this exceptional celebration of Italy's culinary gifts.