From Library Journal
Caggiano is the chef/owner of a restaurant in Sacramento, California, as well as author of two previous books on Italian cooking. Her latest work is a collection of recipes from trattorias all over Italy as well as trattoria-style recipes of her own devising: simple, authentic food like Tagliatelle with Prosciutto and Peas. Although some of the recipes are good versions of standards, there are many regional dishes that will be less familiar to Americans. Caggiano loves good food and writes with enthusiasm. She also includes thoughtful wine suggestions as well as tips and "notes of interest" on ingredients, techniques, and variations. Recommended. Homestyle Books alternate.
Copyright 1992 Reed Business Information, Inc.
From the Inside Flap
Atrattoria is a home away from home for many Italians. Eating in a trattoria is like eating with an Italian family. The mood can be relaxed or boisterous and most of the time very friendly. The food is basic, simple, and honest. The trattoria is a place patronized by young families, by older people on a fixed income, by students, by singles, and by anybody who simply wants to recapture the aroma and taste of a good home-cooked meal. from the Introduction Biba Caggiano has traveled extensively throughout Italy, seeking out trattorie and collecting recipes at their source, and Trattoria Cooking brings together more than two hundred of Biba's favorite authentic recipes. Trattoria Cooking is filled with dishes that exemplify the simplicity and comfort of this homestyle cooking: Fettunta con Spinaci (Tuscan Garlic Bread with Spinach), Zuppa di Cipolle e Pane (Onion and Bread Soup), Rigatoni alla Fornaia (Rigatoni with Tomatoes, Pesto, and Ricotta), Risotto alla Mozzarella Affumicata (Risotto with Smoked Mozzarella). Entrees are well represented with such recipes as Pollo in Padella con Melanzane e Zucchine (Pan Roasted Chicken with Eggplant and Zucchini) and Buridda (Baked Assorted Fish, Tomatoes, and Onions Genova Style), and vegetables are celebrated in all their freshness and versatilityPiselli alla Pancetta Fritta (Peas with Fried Pancetta), Fagiolini con le Alici e Aglio (String Beans with Anchovies and Garlic), and Padellata di Verdure in Agrodolce (Sweet-and-Sour Mixed Sautéed Vegetables). In addition, there are recipes for homey polentas, filling pizzas, calzones, and frittatas, and such mouthwatering desserts as the flourless Torta di Mele della Trattoria Montagliara (Trattoria Montagliari Apple Cake) and the classic Tiramisú. As typifies trattoria cooking, the recipes are straightforward and easy to follow, accompanied by cooking tips, anecdotes, and wine suggestions. Trattoria Cooking begins with an overview of Italian ingredients, and ends with a list of more than one hundred trattorie with their addresses, in case you'd like to sample trattoria cooking at the source. For those who like their food simple and satisfying, Trattoria Cooking will be a constant kitchen companion.