Italian Government Tourist Board - North America

ITALY NEWS # 44 - February 4, 2008

Lidia Bastianich

 Lidia’s Italy

www.lidiasitaly.com

Lidia’s unique approach is that she focuses more on Italy’s lesser known, and less “famous” culinary regions, compared to the classical ones. Clearly, recipes from regions like Friuli-Venezia Giulia or Trentino reflect more outside influences than the typical Italian recipes based on Tuscan, Roman, and Neapolitan cuisines. For example, in the northeastern part of the Italian peninsula where the German and Slavic influences are at their strongest, dishes with cabbage, apples, braised pork, and delicate pastries reflect the fairly recent 200 plus years of Austro-Hungarian rule.

Mario Batali

The Babbo Cookbook

www.mariobatali.com

The Babbo Cookbook is one filled with vibrant, complex flavors that contradict their straightforward preparations. Timeless classics come alive again in bright new renditions that truly delight the palate. The book even includes notes on the various unique touches that make a meal at Babbo such a singular dining experience. These range from suggestions on wine service to recipes for “pre-desserts” that smooth the transition from savory to sweet, all representing the distinctive brand of Italian hospitality that has become the Batali trademark. 

 

Giada De Laurentiis

 

 

 

 

 

 

 

 

 

                    Everyday Pasta

www.giadadelaurentiis.com

Giada de Laurentiis begins her introduction to this cookbook on pasta with "The Origins of Pasta" and continues on to her "Top 10 Pasta-Cooking Tips" which is followed by "Matching Pasta Shapes to Sauces". To the surprise of most, the original shape of pasta actually influences the resulting flavor, depending on how it attaches to the form. Next, the book breaks down into 3 sections: “Pasta Go-Withs”, “Pasta for All Seasons” and “Pasta Basics”, which are well detailed.

 

 

 Biba Gaggiano

Biba's taste of Italy

www.newitalianrecipes.com

Emilia Romagna is the region on focus, and there is probably no other equally sized region in the world with so many world class products. At the top of the list stands Parmigiano-Reggiano, Balsamic Vinegar, and Prosciutto de Parma followed by a long tradition of salume, wines, and classic ragu and pasta recipes.

The interest of the region is doubled by the fact that Emilia and Romagna have two different cuisines. The former is more traditional and is based primarily on butter. The latter is more adventuresome, involves more seafood and incorporates more olive oil. This all contributes to a major head start for this book as a key culinary resource.

Marcella Hazan

Essentials of Classic Italian Cooking

www.made-in-italy.com

Ms. Hazan is one of very few writers who approach their craft with as much accuracy of a teacher, as with the passion of a good cook. Ms. Hazan particularly succeeds in refining the essence of Italian savory cuisine based on the notions of “battuto” (an Italian trio of lard, parsley, and onion, chopped fine), “soffritto” (battuto, sautéed until the onion is translucent and the garlic is pale gold), and “insaporire” (the act of developing "the flavor of a single or several ingredients).

 

 

 

Robert Russo

Good Ciao

www.saltys.com

Good Ciao” is a result of the collaborative efforts of Italian Chef Roberto Russo and Salty’s Co-Owner Kathryn Kingen and Salty’s chefs. This book is inspired by their passion for cooking, with recipes that embrace the flavors of Italy’s regions of Tuscany and Umbria, as well as the US cities of Seattle and Portland in the Pacific Northwest. It’s about the meeting and greeting of cultures and friends so happy to see and learn from one another. The cookbook features 69 recipes; 57 from Chef Roberto Russo and 12 from Salty’s Chefs.

 

 

 

Fabio Trabocchi

Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary FrontierCucina of le Marche

 

Part travelogue, part cookbook, “Cucina of Le Marche” is based in large part upon the story of the Trabocchi family. The book intersperses its recipes with family memories and wonderful storytelling and these stories really give the reader/cook some genuine insight into the spirit of the food which is made with the excellent recipes.

Plus, these recipes are not typical Italian ones!  Most of them are rustic culinary treasures from the Marche Region, a relatively undiscovered region of Italy with great culinary traditions.

 

 

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