Antonio Carluccio's Italia

Antonio Carluccio's Italia by Carluccio, Antonio. hardcover edition. ISBN: 9781844004256.

London-based Italian chef, restaurateur and food expert Antonio Carluccio, founder of Carluccios caffes, has deep roots in almost region of Italy. He translates the spirit of his homelands regional food culture in this latest book, Carluccios Italia the recipes and customs of the regions, a follow up to Carluccios Complete A-Z of Italian Food. By weaving together his own impressions of the regions with geography, culinary traditions and 100+ recipes, Carluccios" "Italia guides readers on a gastronomic tour embracing every one of the 20 regions of the country. Carluccios introduction of each region is complemented by Alastair Hendys photographs, which illustrate the stories of Italys landscapes, people, fresh ingredients and regional recipes. Carluccio introduces each region with an overview of geographys impact on cuisine. He then focuses on the specific culinary traditions & specialties that originated from each region, such as crostini in Tuscany and Parmesan cheese in Emilia-Romagna. After piquing the taste buds, Carluccio presents a handful of signature recipes from each region, such as Bagna Cauda (Hot garlic and anchovy dip) from Piedmont and Umbrias Strascinate di Cascia (Pasta with pancetta and sausage) and Pinocchiate (Pine nut toffee). Recipes from Sicily include Caponatina di Melanzane (Sicilian eggplant relish) and Insalata di Limoni e Arance (Orange and lemon salad). A simple recipe for Calabrian baked honey figs is included, as is another popular Calabrian dish, Pesce Spada a Ghiotta (Braised Swordfish). From Campania, where tomatoes were first appreciated, there are recipes for Polpi Affogati (Stewed Octopus) and Pizza Margherita. Carluccio identifieshallmark regional products such as cheeses, wines, and beef, such as buffalo mozzarella and calzone from Campania and Basilicatas pork salami pezzenta, all the while sharing his own anecdotes. Defying his sense of campanilismo, or loyalty to ones own region, Carluccio writes with enthusiasm about Italian food from every region.