Publisher's Synopsis
Taking an interest in Italian cuisine means getting to know a vast number of distinct dishes. Each regional cuisine has special characteristics, where you will find much more than food, because the culture and history of a people is reflected in their cuisine. The roots of Italy's culinary tradition go much deeper than just spaghetti and pizza. Regional dishes are the result of Italy's historical circumstances, climate and geographical layout, all factors that have given rise to local traditions that vary in many regards, including culinary. This book was produced in close collaboration with the Academia Barilla, an institution founded to defend, safeguard and promote typical Italian cuisine products. The book is dedicated to those who want to learn the secrets of true Italian cuisine, based on its regional specialties. Thirty of the best chefs in Italy, as selected by the Academia Barilla, were invited to explain the cultural origins and culinary peculiarities of their own regional cuisine. Each chef explains the history, strong points, typical products and the traditions of his own region. With the help of images created specifically for the book by specialist photographer Lucio Rossi, the chefs show how to prepare the most tasty and famous recipes, including Romagna- style cappelletti, Ligurian zucchini flowers stuffed with stockfish, and Piedmontese Bun+¿t, among others. There are plenty of suggestions regarding presentation and choosing the right wines to accompany the dishes. The book, which is divided into geographical regions, is not a simple recipe book; it is a compendium of Italian regional cuisine, narrated in the first person by the principal players of this refined art: the chefs.
