Cookbook: Italia

the appetizer:

Explore regional Italian recipes in Italia by Antonio Carluccio, including Chickpea Fritters (Panelle con Frittella); Giant Ravioli with Pecorino and Honey (Sebadas); and Eel Baked with Bay Leaves (Bisato sul' Ara).

Cookbook

Italia

by Antonio Carluccio

Click to buy Italia

By weaving together his own impressions of the regions with geography, culinary traditions and 100+ recipes, Antonio Carluccio's cookbook Italia guides readers on a gastronomic tour embracing every one of the 20 regions of the country. Carluccio's introduction of each region is complemented by Alastair Hendy's photographs, which illustrate the stories of Italy's landscapes, people, fresh ingredients and regional recipes.

Carluccio introduces each region with an overview of geography's impact on cuisine. He then focuses on the specific culinary traditions and specialties that originated from each region, such as crostini in Tuscany and Parmesan cheese in Emilia-Romagna.

After piquing the taste buds, Carluccio presents a handful of signature recipes from each region, such as Bagna Cauda (Hot garlic and anchovy dip) from Piedmont and Umbria's Strascinate di Cascia (Pasta with pancetta and sausage) and Pinocchiate (Pine nut toffee). Recipes from Sicily include Caponatina di Melanzane (Sicilian eggplant relish) and Insalata di Limoni e Arance (Orange and lemon salad). A simple recipe for Calabrian baked honey figs is included, as is another popular Calabrian dish, Pesce Spada a Ghiotta (Braised Swordfish). From Campania, where tomatoes were first appreciated, there are recipes for Polpi Affogati (Stewed Octopus) and Pizza Margherita.

Carluccio also identifies hallmark regional products such as cheeses, wines, and beef, such as buffalo mozzarella and calzone from Campania and Basilicata's pork salami pezzenta, all the while sharing his own anecdotes. Defying his sense of campanilismo, or loyalty to one's own region, Carluccio writes with enthusiasm about Italian food from every region.

About the Author

London-based Italian chef, restaurateur and food expert Antonio Carluccio, founder of Carluccio's caffes, has deep roots in almost every region of Italy. Antonio Carluccio's knowledge of Italy stems from his childhood when his family moved around the country following his father's job as a railway stationmaster. As a young man working as a wine merchant, Antonio also toured the country deepening his knowledge of its different regions. He is the author of Complete A-Z of Italian Food.