From the Inside Flap
From little snacks and tidbits (spuntini) to the glories of a true Italian brodo, from fresh pastas and crespelle (sfoglie) to sweets (dolci), Italian Cooking at Home explores the diverse cuisines and famous dishes from Italy's important culinary regions.
The authors provide recipes for traditional favorites like a decadent lasagne, a creamy risotto, a classic brodetto di pesce, and tiramisù, as well as dishes that may be less familiar: erbazzone, a savory pie of pancetta and Swiss chard; gnocchi soffiati alla parigina, delicate potato dumplings baked until puffed; pizzoccheri alla valtellinese, buckwheat pasta with cabbage and Bitto cheese; and affogato al caffè, gelato "drowned" in espresso. In addition, preserved foods (conserve) and the resourceful dishes born from a frugal but inspired culinary imagination (cucina povera) demonstrate the passion and playfulness of the Italian cook. Sumptuous full-color photographs show finished dishes and illustrate cooking techniques. Wine pairing notes give you more than a few suggestions, offering flavor notes that help you find the perfect complement to any dish.
The book gives readers a tour of the many splendors of Italian cooking, beginning with a thorough introductionto the foods, cheeses, and wines of Italy's many distinct regions, followed by chapters covering spuntini, conserve, brodi, gnocchi, carni, dolci, and more. For home cooks who want to experience truly authentic Italian food in their own kitchens, Italian Cooking at Home is the perfect guide.
From the Back Cover
Authentic, amazing Italian cooking made easy
Though pasta is arguably Italy's most popular contribution to world food, Italian cuisine is farmore diverse than just pastas and sauces. Italian Cooking at Home explores the amazing variety of foods and flavors across every region of Italy, from Milan to Marsala, from Ravenna to Rome.
Combining the culinary expertise of The Culinary Institute of America's instructors Gianni Scappin and Alberto Vanoli with the extensive knowledge of CIA wine instructor Steven Kolpan and beautiful photography from Francesco Tonelli, this is the only book you need to masterfully prepare real and wonderful Italian meals at home.
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