Eating in Italy: A Traveler's Guide to the Hidden Gastronomic Pleasures of Northern Italy
Edition: Rev Upd
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Number Of Pages: 416
Publication Date: March 04, 1998
Publisher: William Morrow Cookbooks
Release Date: February 18, 1998
Studio: William Morrow Cookbooks
Based on her knowledge and expertise, Willin ger presents a gastronomic tour of the regions of northern I taly, including the finest restaurants in Florence, the outd oor markets in towns not on tourist maps, and the best choco late anywhere. '
Grab this book and your forchetta (fork) and head to Italy for a tantalizing tour of tastes. Faith Heller Willinger is an American living in Italy who has devoted her taste buds to sampling and reporting on the best Italian kitchens have to offer. If you think Italian food equals pizza and spaghetti, the variety of offerings found in the 11 northern regions explored in this book will astound you. Each regional section begins with helpful explanations of Italian dishes from local menus. Next, the wine and food specialties are temptingly presented with interesting tidbits about production methods and historical origins. For example, grissini, yard-long breadsticks of the Piemonte region, were first made in 1668, when "the Savoia court doctor, Don Baldo Pecchio, had the court baker whip up some crunchy, thin and easily digestible breadsticks for the sickly Prince Vittorio Amadeo II, who suffered from 'intestinal fevers.'" Each section is finished off with a listing of restaurants and inns, organized by city. If you aren't sated yet, Eating in Italy also provides gelato flavors, a key to Italian opening and closing hours, types of pasta, wine terminology, and a food glossary.
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