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  • List Price: $35.00
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Condition: Used: Good
Comment: Used book in good condition. Book shows moderate wear on cover edges and corners. Binding is loose and well read. EX-LIBRARY, clean copy with light wear. Has light wear on the cover, edges and corners. Binding is tight. Ex-library book, with library markings, features, and stamps. This item ships promptly from Amazon's warehouse with tracking, 24/7 customer service, and no-hassle returns. Eligible for Amazon's Free Super Saver Shipping and Prime programs. Over 70,000 satisfied orders!
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Made in Italy Hardcover – October 18, 2011

4.4 out of 5 stars 37 customer reviews

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Editorial Reviews

Amazon.com Review

David Rocco's Recipe for Castagne Umbriacchi (Drunken Chestnuts)

I love roasted chestnuts. In Italy, you can tell when fall is thinking about to turning to winter by the smell of roasting chestnuts wafting from the little carts on the street. They’re a tradition at Christmas. When friends drop in, I like to make this treat. If you think that roasted chestnuts are a thing of beauty, wait until you taste what happens when they spend a little time hanging out with some rum.

Serves 4

  • 24 roasted chestnuts, peeled
  • 2 tbsp (30 mL) sugar
  • 1/2 cup (250 mL) rum, to taste

Roasting chestnuts is easy. Make a slit in them so they don’t explode as they cook. You can put them in an oven at 400ºF (200ºF) for about 20 minutes. Or if you have access to an open fire, that’s even better. You can buy a special pan to cook them in that has holes in the bottom to let the flames get right in there, which adds a smokiness to the nuts.

Or you can roast the chestnuts on a stovetop in a dry frying pan on medium-high heat, shaking the pan every so often. It should take about 30 minutes.

Once they’ve been roasted, let them cool just enough that you can handle them and peel them.

Put the peeled roasted chestnuts in a large mixing bowl and add the sugar and rum.

Now you’re going to flambé this, so be careful. Here’s how you do it: Light a match. Tilt your bowl so that some of the rum is exposed to the flame. It will light up, and the alcohol will burn off fairly quickly. While it’s flaming, stir continuously to dissolve the sugar, until the rum has reduced to a thick syrup and the flame has died out.

Serve immediately.

About the Author

DAVID ROCCO is the co-creator, executive producer, and host of Cooking Channel’s David Rocco’s Dolce Vita. The show has been broadcast in more than 150 countries. His first cookbook, David Rocco’s Dolce Vita, published by HarperCollins Canada in 2008, became a bestseller and won a Canadian Gourmand award. Visit him at www.davidrocco.com.

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Product Details

  • Hardcover: 400 pages
  • Publisher: Clarkson Potter; 1St Edition edition (October 18, 2011)
  • Language: English
  • ISBN-10: 030788922X
  • ISBN-13: 978-0307889225
  • Product Dimensions: 7.8 x 1.2 x 9.9 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (37 customer reviews)
  • Amazon Best Sellers Rank: #703,653 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
I would like to balance the reviews that have been posted previously.
I don't think people that have cooked Italian food previously will be satisfied with this book. The pictures and layout of the book is wonderful, and some recipes are good. But most of the recipes are too simplistic in nature.

I am all about "la cucina povera" (the poor kitchen) as my parents are Italian immigrants. However some of the "recipes" that are given are not recipes at all. I say this because there are too many 2-3 ingredient recipes.

- Bistecca Fiorentina - Porterhouse steak, salt and pepper (page 287)
- Lemon-Infused Grilled Scamorza - Scamorza Cheese, 4 Lemon leaves or zest of 1 lemon (page 241)
- Beppe's Family's Pasta Pranzo - 9 cups flour, Lukewarm water (page 205)

Yes, Italian food is about simplicity due to a focus on fresh ingredients, but this book does not do it justice. The genius of Italian food is lost in this book. Italians make such incredible food with limited ingredients (not one or two!).

If you are interested in Italian food, better resources would be:
- The Silver Spoon (A little expensive but covers all regions of Italy)
- The Classic Italian Cookbook - Marcella Hazan (step by step instructions of classic recipes)

Hope that helps!!
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Format: Hardcover Verified Purchase
My wife and I have been enjoying cooking together for years, and we especially love Italian food. I have been especially into making home made pizza for over 20 years, and am always interested in techniques different than those that I have become used to. Earlier in the year I discovered Mario Batali's Molto Gusto, and got hooked on his cast iron pizza method, and his show Ciao America on The Cooking Channel. Right after his show, was David Rocco's Dolce Vita, and after only a few episodes I was hooked. I loved the way his style was so hands on without extensive use of mechanized gadgets. Also, the food was prepared very casually, and in a small kitchen similar to ours. I was disappointed that his book "Dolce Vita" was not available in the stores in the states, however my wife surprised me by having one shipped for my birthday. His second book, "Made in Italy" is very similar. Both books have great photography, and the recipes are awesome. In "Dolce Vita", he explains his philosophy for cooking (simplicity in using quality ingredients, , Quanto Basta-QB, balance, and connection). The QB idea is really liberating for those of us that cook to our own taste. QB is use enough,but not too much and make it to your own liking. The nutella and mascarpone cheese was awesome and a big hit with family and friends. Also made his lentil soup (added his suffrito and some italian sausage), and it ended up very close to the one we love at Carrabba's. Just made the Spezzatino Di Manzo Con Patate (Beef Stew) last night, and again a big hit. With QB in mind, we may try it next time with a different wine (medoc or cabernet instead of a chianti) or maybe use a lager beer instead of wine. I am not big on rigid recipes that require lots of gadgets.Read more ›
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Format: Hardcover
Whether you watch David Rocco's Dolce Vita or not you can enjoy this cookbook and appreciate his enthusiasm, of Italy and its food. He explains Italian cooking and philosophy; how to have confidence to use your eyes - if something seems to need more flour -put it in. Put your own ideas and feelings into the recipes.

It is comforting to be able to forget about blenders and to cook by sense. These dishes are presented as, "old-school, traditional, peasant-style Italian cooking". Rocco tells a bit about each recipe and gives advice, such as using extra virgin oil, Parmigiano-Reggiano cheese, not something shaken out of a can.
There are many pictures of the recipes, (one, might wish for more ones of the completed dishes) but also many of just the ingredients and there are many more wonderful pictures of an animated David Rocco in Italy, but one wishes that he would have identified the people in the photos with him.

Included are recipes of; aperitivi, antipasti, insalate, contorni, pizza, primi-zuppa, pasta, risotto, secondi-carne, pollo, pesce, dolci, and mille grazie. There is an index which lists by ingredient and by dish name. We have experimented with an interesting version of pizza that has grapes and really enjoyed his version of spaghetti alla carbonara and torta di mele delle roccettes (apple yogurt cake).

This is an appealing book and it certainly conveys the love and enthusiasm for Italian cooking...and puts you right in the mood to start cooking these recipes.
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Format: Hardcover
The pictures and presentation of the book are beautiful (a little strange that there are so many photos of David Rocco, I agree). The recipes are interesting and inspiring and David's passion for food is evident, but the measurements and directions definitely need adjusting. I'm glad I'm familiar enough with cooking to know that the sticky mess the pizza dough recipe created could be remedied by additional flour (over a cup more than what the recipe called for) and "lukewarm" water for yeast doesn't always activate it (following the directions on the packaging is better). I also guessed that there would be an issue with baking tomatoes at 400 degrees for an hour and a half and opted for a lower temp so I wouldn't wind up with charcoal. There were other spots in the book where the directions were vague and I found myself wondering how long to sautee the clove of garlic in the oil before it would "do it's job" or how thin to roll out my pizza dough. Overall, a good book for concepts and ideas, but not great if you want accurate recipes.
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