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Let's Eat Italy! Everything You Want to Know
About Your Favorite Cuisine (Let's Eat Series, 2)
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Let's Eat Italy! Everything You Want to Know
About Your Favorite Cuisine (Let's Eat Series, 2)
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Description
From the Publisher Experience the Abundance that
Italy Has to Offer With Images that Showcase the
Beauty and Diversity of Italian Culinaria Stuffed
Pasta There are over 130 different Italian pasta
shapes catalogued in the book, including over 20
different styles of stuffed pasta. Salumi Italy
is, for many, synonymous with charcuterie. From
the famous prosciutto di Parma to the precious
lardo di Colonnata, readers can find an inventory
of the most delicious cured meats from the
peninsula. Olives In brine, in oil, dried, added
to a martini, or to top a pizza, there is an
oliva for every occasion. Easy-to-Understand
Maps, Charts, and Infographics Are a Fun Way to
Learn about the Regional Specialties The
Artisan Breads of Italy Ever since the word flour
entered the Latin language and the
Romans mastered arte bianca, (white art,
referring the trade of the baker), bread has
occupied a fundamental place in the Italian diet.
Choose Your Own Cheese Adventure While
climate and terroir might be words more
associated with winemaking, cheese can be judged
in the same way. In the colder Northern regions
of Italy, harder, more aged cheeses,
like parmigiano-reggiano are prevalent. In the
warmer Southern regions, softer, fresher
cheeses, like mozzarella, are more popular. Start
Your Day Right with an Italian Breakfast How
one starts their day depends on the region. IN
GENOA Focaccia dipped in a latte. IN
NAPLES Coffee with sfogliatelle, a kind of puff
pastry shell filled with cream or ricotta. IN
THE DOLOMITES The day begins with strudel. IN
SARDINIA One eats seadas, fried ravioli
with pecorino and honey. IN ROME The morning
starts with a coffee and a maritozzo (a
small pastry filled with whipped cream) or, for
those who prefer a savory flavor, a tomato
pizzetta.
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Featuring Italy's Greatest Cultural Figures, Who
all Found Inspiration in Their Home Country's
Cuisine The Beaneater, Annibale Carracci,
15831585 This iconic work is part of the comic
tradition and celebrates the riches of the
Bolognese terroir as much as it enjoys the
ill-mannered mores of the peasantbusy, open
mouthed, eagerly plunging his wooden spoon into
his bowl of beans. Placed in the foreground,
among onions, bread, and a jug with its glass of
wine, is torta derbe, a Bolognese dish par
excellence and the true star of the table!
Federico Fellini, Screenwriter and Director Famed
Italian filmmaker Federico Fellini filled his
films with food-centric scenes. His life
philosophy was a simple one La vita è
una combinazione di pasta e di magia. Life is a
combination of magic and pasta. Massimo Bottura,
Chef and Owner, Osteria Francescana This Michelin
three-star chef from Modena is the most
influential man in Italian gastronomy. His
reinterpretation of classic dishes has inspired
and invigorated the Italian culinary community,
illuminating a path toward the future with an eye
still fixed on tradition. Packed with Delicious
Recipes, Including Four Traditional Neapolitan
Pizzas to Try at Home Margherita Pizza Homage to
Queen Margherita di Savoia (18511926) in the
official colors of her country. Peeled San
Marzano tomatoesMozzarellaGrana Padano,
Parmigiano-Reggiano, pecorino (optional)Basil
leaves (added once baked)Extra-virgin olive oil
Prosciutto Crudo Pizza Prosciutto ¼ cup (60
mL) tomato passata,6 slices mozzarella di
bufala,4 thin slices prosciutto,A good drizzle of
olive oil,A few basil leaves arranged on top,
once baked. Quattro Formaggi Pizza Four
variable main ingredients the key is balance.
RicottaGorgonzolaSmoked provolaParmigiano- Reggian
o, pecorino, Grana PadanoExtra-virgin olive oil
Anchovy Pizza Also called Romana because of the
Roman passion for anchovies. Peeled San Marzano
tomatoesPiennolo tomatoes from VesuviusAnchovies
(added once baked)OreganoGarlicBlack olives
(optional)