Trattoria Cooking: More than 200 authentic recipes from Italy's family-style restaurants [Paperback]

Biba Caggiano (Author), Charles Waller (Illustrator)

Book Description

Publication Date: November 30, 1992

Advance Praise for Trattoria Cooking "Who wouldn't love doing Biba's research, tracking down the simple, down-to-earth, tasty food that makes Italy such an irresistible destination? For everyone who wishes to know how it is done (and where to go in Italy to find it), she's written a cookbook full of delicious-sounding recipes from the trattorias where real regional cooking goes on. Her recipes are straightforward and easy to follow, and I particularly like all the good tips she gives, like little asides to good friends in the kitchen." --Carol Field, author of The Italian Baker "My friend Biba has done it again with her new book in which she brings the trattoria scene to vivid life." --Giuliano Bugialli "If you are an insatiable cookbook collector, as I have been for the past thirty-odd years, you may feel that the last word has been written about all categories of food. I felt that way until I browsed through Biba Caggiano's Trattoria Cooking and was positively impressed that she does have a great deal of admirable things to add to the subject of Italian cookery. Her book is marvelously inspired and original and it would be an asset to anyone's library." --Craig Claiborne "Biba Caggiano's Trattoria Cooking brings out the Italian in all of us. Her simplicity of method and use of fresh wholesome ingredients make every recipe exciting. Trattoria Cooking has Old World quality and authenticity, making every dish a winner." --Bradley M. Ogden

Editorial Reviews

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 versatility—Piselli 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.

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Product Details

• Paperback: 352 pages
• Publisher: Macmillian; 1st edition (November 30, 1992)
• Language: English
• ISBN-10: 0025202529
• ISBN-13: 978-0025202528
• Product Dimensions: 7.8 x 1 x 9.5 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (13 customer reviews)
• Amazon Best Sellers Rank: #246,964 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

18 of 18 people found the following review helpful:

5.0 out of 5 stars JUST GOOD FOOD, April 1, 2001

By 

MOVIE MAVEN (New York, NY USA) - See all my reviews

This review is from: Trattoria Cooking: More than 200 authentic recipes from Italy's family-style restaurants (Paperback)

We returned home from vacation in Rome with tons of memories and lots of recipes, all except the one I really wanted: the one dish that was our favorite, the one I laughed at the first time I saw it on the menu. "Do they really want someone to order pasta with lettuce?"

Back in New York City, I haunted book shops and the Library for an American "translation" of PENNE AL RADICCHIO E PANCETTA. A friend found it for us in "Trattoria Cooking" and gave us the book as a gift.

I cannot tell you how many times this easy-to-use, non-intimidating volume has saved dinner. The book is loaded with simple, authentic, family-style recipes. Every single one I've tried has turned out perfectly the first time, including the penne which is still one of my favorites. Caggiano does not drown her collection with overripe prose. Instead, she explains in one or two paragraphs why she has chosen the recipe and the region and specific trattoria it comes from. She also suggests the best wine to go with dinner. No glossy magazine photos either. Just good food. HIGHLY RECOMMENDED.

18 of 18 people found the following review helpful:

4.0 out of 5 stars There Is Nothing Better Than Trattoria Food!, March 17, 2000

By 

Deborah Mele - See all my reviews

This review is from: Trattoria Cooking: More than 200 authentic recipes from Italy's family-style restaurants (Paperback)

Having lived in Italy myself for eight years, I learned to love the simplicity of the wonderful food served in trattorias across the country. Biba manages to share this in this cookbook, allowing even the most novice cook to be able to prepare wonderful food. As the Italian Food Host @ Bella Online, and an avid cookbook collector, I think this book is one of my favorite. I have personally tried every one of her gnocchi recipes and could recommend them all. This is definately a must have book for any Italian food lover. My only complaint is that there are no photographs, which would have made this book near perfect in my eyes!

10 of 10 people found the following review helpful:

5.0 out of 5 stars Comfort food is found!, April 21, 2001

By A Customer

This review is from: Trattoria Cooking: More than 200 authentic recipes from Italy's family-style restaurants (Paperback)

"Trattoria Cooking" inspires and delights. The recipes are accompanied by stories of their origins, alternative serving suggestions, wines hints...all in all, an approach to the cooking experience that let's the reader feel comfortable. Great flavors abound inside the cover.

A small word of caution needs to be offered. Beware those of you who are calorie conscious. This book is not moderate in its results. Your grandmother's grandmother would be proud of these recipes. You will want to eat more of this wonderful stuff.