Customer Reviews

Soffritto: Tradition and Innovation in Tuscan Cooking

5 star:		(2)
4 star:		(1)
3 star:		(2)
2 star:		(0)
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We purchased "Soffritto" as soon as we learned that Benedetta Vitali had published her own book. We also signed up for her one-week course at Zibbibo in Florence at the same time.

Before we left for Florence, we made the arista at home following her recipe in "Soffritto." We had terrible results; the meat was not cooked and gray, not at all like the beautiful photograph of a browned, crusty arista in the book. We decided to take the book with us to Florence and ask her about it. When we showed Benedetta the book, she told us that the recipe was wrong. Subsequently, we looked through other recipes, comparing the instructions in the book to the methods we used in her kitchen, and once again, she informed us that the instructions in the book or quantities were wrong. We now have a copy of "Soffritto" that has been marked-up by us with corrections.

I'm afraid that Ten Speed Press, otherwise a reputable publisher, has not been fair to Benedetta. The emphasis on the production of the book was on the fabulous photography and layout, and not on testing and copyediting the recipes.

I hope that Benedetta has better fortune in the future; she deserves it.

I recently purchased both Soffritto and A Tuscan Seduction. They couldn't be more different books. Soffritto is full of beautiful photographs and is well laid out; it's a very well produced book, and the recipes are fantastic! If you're going to buy one Tuscan cookbook I highly recommend this one.

You would have to be a pure Tuscan to really appreciate this book to the fullest. Some of the parts of the recipes could be confusing....or there are instances where you have to use ingredients that she does not define what they are or where to find them. I would not purchase this book unless you are really serious about spending time, money, and confusion for this product....

I blame it on my husband, Walter. ...

He made me buy another Italian cookbook. But, is it fair to call "Soffritto" just another Italian cookbook?

"Soffritto: Tradition & Innovation in Tuscan Cooking" ... authored by Tuscan restaurateur Benedetta Vitali, is like a respite in Tuscany between two beautifully illustrated covers. The artwork by Antonio Andreucci, in fact, initially attracted Walter, but the contemporary, yet authentic recipes and cooking suggestions won my admiration. Cary Wollinsky's color photographs of Tuscan vistas, Florentine street scenes, food artisans, and restaurant dishes complete the appetizing volume.

Vitali, a lifelong Florentine, is the co-founder and former partner at the famed trattoria Cibreo. Now, she cooks at her own country restaurant Zibibbo, emphasizing fresh produce from the area's small farms and gardens. Guess where I'm dining on my next trip to Florence?

By the way, soffritto translates as "under fried." A sautéed medley of aromatic vegetables, soffritto is the flavoring cornerstone of many Italian dishes.

Benedetta Vitali begins her book by asking, "Who gives a damn about cooking?" Her book will leave you no doubt about the fact that she not only adores cooking but considers it essential to the sensuous lifestyle of rural Tuscany. Benedetta teaches us how the love of eating good food can bring out the best cook in each of us.