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    RecipesManiac.com   >   National + Regional Cookbooks   >   Mediterranean   >   Italian

       
     

    How to Cook dishes from Italy


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    Italy has a well-established and deserved reputation for producing high-quality food and tasty cuisine. Best known for pizza and pasta, Italian food also includes many excellent meat and seafood dishes, as well as excellent cheeses, and fabulous desserts.

    It has often been noted that Italy is a country of great regional variations - and that is certainly true, indeed the country was only unified in 1861 - and this fact is reflected in the diversity of Italy's regional cuisine. It should also be noted that Italy has been invaded many times over the centuries, as well as trading with many other countries, and this too is reflected in the national cuisine.

    Pasta

    Some of the regional variations that you may encounter in Italian food include:
    • Northern Italy's native products include balsamic vinegar, bolognese sauce (ragu), lasagna, mortadella (a heat-cured pork sausage, served as a cold cut) parmigiano (parmesan cheese) polenta (a dish made from boiled cornmeal), prosciutto (dry cured ham) and tortellini (stuffed pasta). Rice is grown in both Lombardy and Piedmont (although different types in these two regions), which is used to make risotto.

    • Tuscan cuisine often features meat, white beans and unsalted bread.

    • Mozzarella and pizza, not to mention sfogliatelle (Italian filled pastries) originate from Naples.

      Authentic Neapolitan pizza served in Naples

    • Roman cuisine often uses pecorino (cheese made from sheep's milk) and offal. Rome is also known for its ultra-thin pizzas.

    • Calabria (the region corresponding to the "toe" of Italy) is known for its spicy variety of salami.

    • Sardinia is well-known for its lamb and pecorino (cheese made from sheep's milk).

    • Sicilian cuisine is noted for its Arab influences in its cooking (with the use of lemon and pistachio), as well as for its seafood (including tuna and swordfish). Sicily is also the home of gelato (ice cream) and granita (a delicious semi-frozen dessert made using sugar, water and flavorings).
    Some popular Italian recipes and dishes include:
    • Braciola - Thin slices of beef pan-fried with a little olive oil. It is often eaten as an appetizer with green salad or potatoes.

    • Bruschetta - Grilled bread rubbed with garlic, olive oil, pepper and salt. Additional toppings such as tomato, red pepper, vegetables beans, cheese or cured meat are also sometimes added.

      Bruschetta

    • Gnocchi - Dumplings or noodles made from potato, wheat flour, or semolina.

    • Minestrone - A thick soup made from stock with vegetables such as beans, carrots, celery, onions, and tomatoes. Pasta or rice may sometimes be added, and the dish is not necessarily vegetarian: meat or meat stock is often used when making it.

    • Panna cotta - A dessert made by simmering milk, cream, and sugar, then mixing with gelatin. It is then allowed to cool and set. Panna cotta is often eaten with berries, chocolate sauce, or fruit coulis.

    • Pasta - There are many different types of pasta including farfalle and rotelle (complicated decorative shapes), fettuccine and linguine (both ribbon-shipped), lasagna (large sheets), manicotti, ravioli and tortellini (hollow shapes which are stuffed with fillings), penne (short tubes), and spaghetti and vermicelli (string like). Each type of pasta is most suitable for a particular type of sauce (Alfredo sauce, Tomato sauce, etc.), and thus a very wide range of different dishes can be prepared using each of these forms of pasta.

      Fettuccine alfredo with shrimp

    • Pizza - As already discussed, there are many different variations, including:
      • Lazio - A thick-base pizza, particularly associated with Rome, although available in other parts of the country too. There are quite a few different toppings that may be used, and this type of pizza is often made in long rectangular pans ("pizza al taglio" or "pizza rustica").
      • Neapolitan (Italian: pizza napoletana) - A pizza with a thin base made from Italian white flour. Marina, margherita, and margherita extra are the three official versions of the recipe.
      • Ripieno and calzone - A half-moon shaped pizza filled mozzarella, ricotta and salami. It may be baked or fried.
      • Sicilian (Italian: Sfincione) - A pizza with ingredients incorporated in the dough rather than used as toppings. Pecorino cheese is used instead of mozzarella, and these pizzas also usually include anchovies.

    • Polenta - A kind of porridge made from boiled cornmeal. It is a staple food in Northern Italy.

    • Risotto - A traditional Italian dish prepared from rice. The rice is first cooked in butter or olive oil, then white wine is added, and after this evaporates, hot stock is slowly added, stirring continuously. Diced butter or cheese is then mixed in, achieving a rich creamy texture. The basic recipe can be varied by using different kinds of wine or cheese, and by adding vegetables, meat, fish or seafood (cheese is usually omitted from the recipe if fish or seafood is used).

    • Tiramisu - A dessert made from lady fingers (small sponge cakes known in Italian as "savoiardi") dipped in expresso, and sometimes brandy or sugar. Mascarpone cream, a custard made from egg yolks (zabaglione), Marsala wine, and sugar are then added, and cocoa powder sprinkled on top.


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    The Pizza Therapy Pizza Book

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    Italian Cooking DVDs

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    How to Make Pickled Chillies

    Playboy Studios
    Amazon Video (Food and Wine - Baking)

    How to Make Pickled Chillies
     

    Italian Night

    Directed by James Capria

    Janson Media
    Released: 2015-08-13
    Amazon Video (Food and Wine - Cooking Instruction)
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    Italian Cookbooks

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    Pizza Camp: Recipes from Pizzeria Beddia

    By Joe Beddia

    Abrams
    Released: 2017-04-18
    Hardcover (224 pages)

    Pizza Camp: Recipes from Pizzeria Beddia
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    • ABRAMS
    Product Description:
    Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls “the best pizza in America.”
     
    Joe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. Beginning with D’OH, SAUCE, CHEESE, and BAKING basics, Beddia takes you through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home.
     
    With more than fifty iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand new recipes like:
     
    --Bintje Potato with Cream and Rosemary
    --Collard Greens with Bacon and Cream
    --Roasted Corn with Heirloom Cherry Tomato and Basil
    --Breakfast Pizza with Cream, Spinach, Bacon, and Eggs
     
    Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza.
     
     

    The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home

    By Ken Forkish

    Random House USA Inc
    Released: 2016-04-19
    Hardcover (256 pages)

    The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home
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    • Random House USA Inc
    Product Description:
    Good pizza is magic.

    Something indescribably wonderful happens when you combine crust, tomato, and cheese and bake them to melted perfection. In this highly anticipated cookbook, Ken Forkish—owner of the beloved restaurant Ken’s Artisan Pizza in Portland, Oregon; the James Beard and IACP Award–winning author of Flour Water Salt Yeast; and one of the most trusted baking authorities in the country—proves that amazing pizza is within reach of any home cook. 

    The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home.

    His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them.

    Essentials of Classic Italian Cooking

    By Marcella Hazan

    Alfred A Knopf
    Released: 1992-10-27
    Hardcover (704 pages)

    Essentials of Classic Italian Cooking
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    • one volume Marcella Hazan's classic Italian cooking
    Product Description:
    The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food. 

    Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.

    Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook

    By Lidia Matticchio Bastianich

    Alfred a Knopf Inc
    Released: 2015-10-27
    Hardcover (480 pages)

    Lidia s Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook
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    • Alfred a Knopf Inc
    Product Description:

    From the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes.

    Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book, readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need.

    Spritz: Italy's Most Iconic Aperitivo Cocktail, with Recipes

    By Talia Baiocchi

    imusti
    Released: 2016-03-15
    Hardcover (176 pages)

    Spritz: Italy s Most Iconic Aperitivo Cocktail, with Recipes
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    • Random House USA Inc
    Product Description:
    A narrative-driven book on the surprising history and current revival of spritz cocktails (a wine-based drink served as an aperitif), with 50 recipes, including both historical classics and modern updates.

    From Milan to Los Angeles, Venice to New York, the spritz—Italy’s bitter and bubbly aperitivo cocktail—has become synonymous with a leisurely, convivial golden hour. But the spritz is more than just an early evening cocktail—it’s a style of drinking. In Spritz, Talia Baiocchi and Leslie Pariseau trace the drink’s origins to ancient Rome, uncover its unlikely history and culture, explore the evolution of aperitivo throughout Northern Italy, and document the spritz’s revival around the world. From regional classics to modern variations, Spritz includes dozens of recipes from some of America’s most lauded bartenders, a guide to building a spritz bar, and a collection of food recipes for classic Italian snacks to pair alongside.

    Cooking with Nonna: Celebrate Food & Family With Over 100 Classic Recipes from Italian Grandmothers

    By Rossella Rago

    Race Point Publishing
    Hardcover (248 pages)

    Cooking with Nonna: Celebrate Food & Family With Over 100 Classic Recipes from Italian Grandmothers
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    Product Description:

    Now you can cook classic Italian meals with the long-awaited debut cookbook from the popular web TV series Cooking with Nonna!

    For Rossella Rago, creator and host of Cooking with Nonna TV, Italian cooking was never just about the amazing food or Sunday dinner. It was also about family, community, and tradition. Rossella grew up cooking with her Nonna Romana every Sunday and on holidays, learning the traditional recipes of the Italian region of Puglia, like focaccia, braciole, zucchine alla poverella, and pizza rustica. And in her popular web TV series, Rossella invites Italian-American grandmothers (the unsung heroes of the culinary world) to cook with her, learning the classic dishes and flavors of each region of Italy and sharing them with eager fans all over the world.

    Now you can take a culinary journey through Italy with Rossella and her debut cookbook, Cooking with Nonna, featuring over 100 classic Italian recipes, along with advice and stories from 25 beloved Italian grandmothers. Learn to make fresh homemade pasta, handcrafted Spaghetti with Meatballs, and decadent Four-Cheese Lasagna that will have everyone coming back for seconds! With easy-to-follow step-by-step instructions and mouthwatering photos, Cooking with Nonna covers appetizers, soups, salads, pasta, meats, breads, cookies, and desserts, and features favorites such as Sicilian Rice Balls, Fried Calamari, Stuffed Artichokes, Orecchiette with Broccoli Rabe, Veal Stew in a Polenta Bowl, Struffoli, Ricotta Cookies, and more! So if you are ready to bring back Sunday dinner and learn how to make Italian food just like nonna, then look no further!

    The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more

    By Tony Gemignani

    Crate & Barrel
    Released: 2014-10-28
    Hardcover (320 pages)

    The Pizza Bible: The World s Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more
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    • Ten Speed Press
    Product Description:
    A comprehensive guide to making pizza, covering nine different regional styles--including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian--from chef, 12-time world Pizza Champion Tony Gemignani.
     
    Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza inhome kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.

    Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto

    By Marc Vetri

    imusti
    Released: 2015-03-17
    Hardcover (272 pages)

    Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto
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    • Ten Speed Press
    Product Description:
    Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes.

    Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. 

    Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.

    Bianco: Pizza, Pasta, and Other Food I Like

    By Chris Bianco

    Ecco
    Released: 2017-07-25
    Hardcover (224 pages)

    Bianco: Pizza, Pasta, and Other Food I Like
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    Product Description:

    The highly anticipated cookbook from the chef behind “the best pizza in America”

    When Chris Bianco started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, he had no idea that he would be a driving force in the artisanal pizza movement. All he knew was that his food would be the result of his relationships with farmers, local producers, customers, and staff, reflecting the respect and sincere intention that he brings to each of his recipes.

    Now the owner of a legendary pizza mecca and a James Beard award-winning chef, Chris Bianco brings us a full-color, fully illustrated cookbook illuminating the fundamentals of pizza making, from the basics of flour and water to the philosophy behind Bianco’s cooking. The book features recipes for his signature pies as well as strategies and techniques for translating chef’s methods to the home kitchen.

    Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for market salads, tasting plates, and dessert options, as well as the staff meals that are cooked behind the scenes and a new array of main courses showcased at Chris’s wildly popular restaurants. With its attention to detail and tips for making unforgettable, flavorful pies, Bianco is an essential companion for any serious pizza maker.

    The Silver Spoon New Edition

    By The Silver Spoon Kitchen

    phaidon
    Hardcover (1504 pages)

    The Silver Spoon New Edition
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    • Phaidon Press
    Product Description:
    "

    "The quintessential cookbook." – USA Today

    The Silver Spoon, the most influential and bestselling Italian cookbook of the last 50 years, is now available in a new updated and revised edition. This bible of authentic Italian home cooking features over 2,000 revised recipes and is illustrated with 400 brand new, full‐color photographs. A comprehensive and lively book, its uniquely stylish and user‐friendly format makes it accessible and a pleasure to read. The new updated edition features new introductory material covering such topics as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set an Italian table. It also contains a new section of menus by celebrity chefs cooking traditional Italian food including Mario Batali, Lidia Bastianich, Tony Mantuano, and Rich Torrisi and Mario Carbone.

    Il Cucchiaio d’Argento was originally published in Italy in 1950 by the famous Italian design and architectural magazine Domus, and became an instant classic. A select group of cooking experts were commissioned to collect hundreds of traditional Italian home cooking recipes and make them available for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations.

    Divided into eleven color‐coded chapters by course, The Silver Spoon is a feat of design as well as content. Chapters include: Sauces, Marinades and Flavored Butters, Antipasti, Appetizers and Pizzas, First Courses, Eggs, Vegetles, Fish and Shellfish, Meat, Poultry, Game, Cheese, and Desserts. It covers everything from coveted authentic sauces and marinades to irresistible dishes such as Penne Rigate with Artichokes, Ricotta and Spinach Gnocchi, Tuscan Minestrone, Meatballs in Brandy, Bresaola with Corn Salad, Pizza Napoletana, Fried Mozzarella Sandwiches and Carpaccio Cipriani.

    "
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    Essentials of Classic Italian Cooking

    By Marcella Hazan

    Alfred A Knopf
    Released: 1992-10-27
    Hardcover (704 pages)

    Essentials of Classic Italian Cooking
    List Price: $35.00*
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    • one volume Marcella Hazan's classic Italian cooking
    Product Description:
    The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food. 

    Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.

    Italian Cookbook: Top 25 Real Home Cooking Italian Recipes

    By Jack Johns

    CreateSpace Independent Publishing Platform
    Paperback (32 pages)

    Italian Cookbook: Top 25 Real Home Cooking Italian Recipes
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    Product Description:

    Ever since the world was introduced to the wonderful creations of native Italians such as pasta, Bolognese and of course, the crowd favorite, Pizza, Italian cuisine has catapulted itself into a state of becoming nothing short of a worldwide phenomenon and has acquired the reputation of being an intricately delicate "Romantic" meal!

    Italian cuisine is often prepared in such a fully helps to preserve the full extent range of nutritional values of the natural ingredients that are used, including the flavor and texture.

    If you have ever dreamed of running away from your busy life for a while and bask yourself under the perfect sun drizzled vistas of Tuscany with a bowl of pasta then look no further, as the recipes of this book will do a fantastic job of grappling you close to that magnificent imaginary vista of yours and give you the true flavor of Italian cuisine, right from your kitchen.

    Inside we collected only best of the best Italian recipes for:

    • Breakfast
    • Lunch
    • Dinner
    • Desserts
    • Snacks

    Is'nt this great? What are you waiting for? Download your copy right away!

    Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook

    By Lidia Matticchio Bastianich

    Alfred a Knopf Inc
    Released: 2015-10-27
    Hardcover (480 pages)

    Lidia s Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook
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    • Alfred a Knopf Inc
    Product Description:

    From the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes.

    Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book, readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need.

    Extra Virgin: Recipes & Love from Our Tuscan Kitchen

    By Gabriele Corcos

    Random House
    Released: 2014-05-06
    Hardcover (272 pages)

    Extra Virgin: Recipes & Love from Our Tuscan Kitchen
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    • Clarkson Potter Publishers
    Product Description:
    Debi Mazar and Gabriele Corcos, hosts of the Cooking Channels's hit show Extra Virgin, bring together food, family, and style in a celebration of the pleasures of the rustic Italian table with 120 recipes for simple yet exquisite meals that are accessible, full of fresh flavor, and easy to prepare.

    Devi Mazar and Gabriele Corcos are ambassadors of contemporary Tuscan cooking. In Extra Virgin, Gabriele is a traditional Italian with a big heart, and Debi is an outgoing, brash New York City girl. Their sassy and playful exchanges illuminate what’s important in everyday life: good food and a lot of love.

    Ranging from traditional antipasti and soups to their spin on entrees, pizzas, and desserts, recipes include Pecorino and Honey Dip, a sweet and salty way to start a meal; tangy, luscious Grilled Apricots with Goat Cheese Ricotta, inspired by wild Tuscan apricot trees; and Sausage and Beans, which offers hints of fennel in a Tuscan red sauce. Here, too, are Braised Artichokes softened in guanciale-infused oil, Breakfast Pizza, and Coffee Granita just as Italians make it.

    So flag these recipes, get sauce on them, let splashes of olive oil mark the pages—and invite Debi and Gabriele’s charisma and passion for cooking to spill into your kitchen.

    Lidia's Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master

    By Lidia Matticchio Bastianich

    Lidia Matticchio Bastianich
    Released: 2013-10-15
    Hardcover (304 pages)

    Lidia s Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master
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    • Lidia s Commonsense Italian Cooking 150 Delicious and Simple Recipes Everyone Can Master
    Product Description:
    From one of the most beloved chefs and authors in America, a beautifully illustrated collection of 150 simple, seasonal Italian recipes told with commonsense cooking wisdom—from the cutting board to the kitchen table. 

    As storyteller and chef, Lidia Bastianich draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her. Whether it's Citrus Roasted Veal or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators. In Campania, the region where mozzarella is king, we discover it best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurain culinary tradition, the herbs and flavorings will change from region to region; as home chefs, we can experiment with rosemary or oregano or olives or onions! When it's time for dessert, Lidia draws on the scared customs of nuns in Italian monasteries and convents and reveals the secret to rice pudding with a blessing.

    Lidia's Commonsense Guide to Italian Cooking is a masterclass in creating delectable Italian dishes with grace, confidence and love.

    The Italian Slow Cooker

    By Michele Scicolone

    Rux Martin/Houghton Mifflin Harcourt
    Released: 2010-01-07
    Paperback (240 pages)

    The Italian Slow Cooker
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    • Presents a variety of slow-cooker recipes for Italian food which detail how to combine fresh ingredients and simple techniques to produce dishes for soups
    • meats
    • and simple desserts
    Product Description:
    Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual "crockpot" fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection.

    Cooking with Nonna: Celebrate Food & Family With Over 100 Classic Recipes from Italian Grandmothers

    By Rossella Rago

    Race Point Publishing
    Hardcover (248 pages)

    Cooking with Nonna: Celebrate Food & Family With Over 100 Classic Recipes from Italian Grandmothers
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    Product Description:

    Now you can cook classic Italian meals with the long-awaited debut cookbook from the popular web TV series Cooking with Nonna!

    For Rossella Rago, creator and host of Cooking with Nonna TV, Italian cooking was never just about the amazing food or Sunday dinner. It was also about family, community, and tradition. Rossella grew up cooking with her Nonna Romana every Sunday and on holidays, learning the traditional recipes of the Italian region of Puglia, like focaccia, braciole, zucchine alla poverella, and pizza rustica. And in her popular web TV series, Rossella invites Italian-American grandmothers (the unsung heroes of the culinary world) to cook with her, learning the classic dishes and flavors of each region of Italy and sharing them with eager fans all over the world.

    Now you can take a culinary journey through Italy with Rossella and her debut cookbook, Cooking with Nonna, featuring over 100 classic Italian recipes, along with advice and stories from 25 beloved Italian grandmothers. Learn to make fresh homemade pasta, handcrafted Spaghetti with Meatballs, and decadent Four-Cheese Lasagna that will have everyone coming back for seconds! With easy-to-follow step-by-step instructions and mouthwatering photos, Cooking with Nonna covers appetizers, soups, salads, pasta, meats, breads, cookies, and desserts, and features favorites such as Sicilian Rice Balls, Fried Calamari, Stuffed Artichokes, Orecchiette with Broccoli Rabe, Veal Stew in a Polenta Bowl, Struffoli, Ricotta Cookies, and more! So if you are ready to bring back Sunday dinner and learn how to make Italian food just like nonna, then look no further!

    Cooking with Italian Grandmothers: Recipes and Stories from Tuscany to Sicily

    By Jessica Theroux

    Welcome Books
    Released: 2010-09-28
    Hardcover (250 pages)

    Cooking with Italian Grandmothers: Recipes and Stories from Tuscany to Sicily
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    Product Description:
    WINNER 2011 IACP Judges Choice Cookbook Award (International Association of Culinary Professionals)
    WINNER 2011 IPPY Gold Award (Independent Publisher Book Awards)
    Best Italian Cookbook of 2010 - Publisher's Weekly

    American chef Jessica Theroux spent a year traveling throughout Italy, cooking and talking with Italian grandmothers, learning their secrets and listening to their stories. The result is a charming and authentic collection of recipes, techniques, anecdotes, and photographs that celebrate the rustic and sustainable culinary traditions of Italy’s most experienced home cooks.

    Cooking with Italian Grandmothers
    features the histories and menus of fifteen grandmothers, each of whom welcomed Ms. Theroux into their kitchens and pantries and shared both their favorite dishes and personal wisdoms. From the dramatic winter shores if Ustica to the blooming hills of Tuscany in spring, readers will journey through Italy’s most divers regions and seasons, to discover the country’s most delectable dishes, from the traditional to the unexpected, and meet the storied women who make them.

    Part travel diary, part photo essay, part cookbook, Cooking with Italian Grandmothers features over 100 time-honored recipes, from the perfect panna cotta to the classic meat lasagna.

    Includes:

    Recipes and wisdom from 12 Italian grandmothers
    100 classic Italian recipes
    A number of regional and seasonal menus, complete from appetizer to dessert.
    Over 150 full color photographs.

    Italian Delights: Sauces and Pastas: A Guide to the Sauces and Pastas of Italy

    By Diana Bianchi

    Released: 2014-09-13
    Kindle Edition (77 pages)

    Italian Delights: Sauces and Pastas: A Guide to the Sauces and Pastas of Italy
     
    Product Description:
    In Italian Delights: A Guide to the Sauces and Pastas of Italy, you will find a selection of the recipes that have become standards for many Italian families.

    In this book, you will find 20 pasta recipes and 30 basic sauces that can be used to make many, many great pasta dishes. As a bonus, there is also a special section on making homemade pasta from scratch and the secret of how to cook great pasta every time.

    Using fresh ingredients and homemade techniques whenever possible, you will find the traditional Italian recipes that have meant home and family to generations of Italians.

    In this book, you will find such irresistible dishes as:

    * Buttery Creamy Sauce with Garlic
    * White Truffle Sauce
    * Aglia e Olio (Garlic and Olive Oil) Sauce
    * Quick Basic Tomato Sauce
    * Ragu Bolognese
    * Pesto Sauce
    * Pasta with Meat and Sausage
    * Sicilian Pasta with Eggplant
    * Scallops and Pasta
    * Ravioli with Meat

    and MUCH MORE...

    This book is the first in a series of Italian Delights that will take you through the entire range of great Italian cuisine including soups, sauces, pasta, rice and polenta, main dishes and desserts.

    The series will also include the amazing breads of Italy, regional Christmas favorites and, of course, pizzas.

    La Cucina Italiana: The Encyclopedia of Italian Cooking

    Brand: Rizzoli
    Released: 2012-11-13
    Hardcover (470 pages)

    La Cucina Italiana: The Encyclopedia of Italian Cooking
    List Price: $50.00*
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    • Used Book in Good Condition
    Product Description:
    All the essential techniques, profusely illustrated with step-by-step photographs. How do you recognize a San Marzano tomato? How do you shape tortellini? How do you cut scallopine? Everyone loves Italian food, but the ingredients and techniques can be new territory and plain recipes can take you only so far. To make sense of it all, you need La Cucina Italiana. With more than 3,000 step-by-step photographs, this veritable encyclopedia guides you through all the essential building blocks of this cuisine. The images remove the guesswork from the more than 500 recipes included, allowing you to truly master the art of Italian cooking. Reflecting the philosophy of the cuisine itself, La Cucina Italiana puts ingredients first, explaining the different types and the best use of each. Then it supplies you with multiple methods for preparing those ingredients, ranging from simple to complex. Thus the book is suitable both for beginners and more advanced chefs who want to perfect their techniques. Sprinkled throughout are sidebars such as "The Right Tool," "Chef’s Secrets," and "Advice and Tips." Perhaps the most user-friendly publication ever on Italian cooking, La Cucina Italiana is like a compact cooking school you can keep on your shelf.

    The Pizza Therapy Pizza Book

     
     


     
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