PUGLIA: A Culinary Memoir
Maria Pignatelli Ferrante
7 x 9, 265 recipes
Trade paperback, 2008
$24.95
Limited inventory
SICILY: Culinary Crossroads
Giuseppe Coria
7 x 9, 155 recipes
Trade paperback, 2008
$24.95
Limited inventory
Forthcoming!
REGGIO EMILIA: Culinary Wonders
Galluzzi and Iori
7 x 9, 175 recipes
FLORENCE: Six Centuries of Culinary Adventures
Aldo Santini
7 x 9, 215 recipes
Translated into English for the first time, each book in “Italy’s Food Culture” series contains recipes and background histories culled from diverse sources—treasured family notebooks, books from the libraries of nobility, historical records, personal interviews, and Nonnas’ memories.
These are not the familiar recipes we find in typical Italian cookbooks published in the U.S. They are authentic (no substitutions!) and sometimes quite extraordinary.
The books are based on a culinary series commissioned by an Italian publisher during the 1970s and 1980s with a mission to “save” lost recipes and traditions for his Italian readers.
Although we do not substitute ingredients and do not reinterpret recipes, we do provide metric conversions and resource lists to enhance the accessibility of recipes.
Written in the style of Pellegrino Artusi, they are witty, opinionated, controversial—and very Italian!
Italians have lived a “slow” sustainable lifestyle for hundreds of years, although they wouldn’t call it that. It’s just their life—a tradition of knowing the farmers, fishmongers, bakers, and grocers in their food chain, and a seasonal approach to food and cooking that uses the highest quality of ingredients.
These cookbooks are a tribute to their traditions and have been acclaimed by chefs, cookbook writers, culinary magazine editors, owners of cookbook stores—and many Nonnas!
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