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Slow Food Europe - Italian Home Cooking, Inbunden

Inbunden, Engelska, 2026

Italian Home Cooking

Authentic Dishes from All of Italy's Regions

Av Slow Food Europe

Del i serien Harvard Common Press

387 kr

Skickas måndag 9/11. Fri frakt över 249 kr.

Beskrivning
Take a flavor-driven tour through Italy’s diverse food regions in more than 100 authentic yet accessible recipes straight from their locally beloved trattorias, osterias, and home kitchens.The Slow Food movement was founded in Italy. One of its chief goals is to collect and curate the best, most true-to-tradition regional dishes from around the world. After decades of intensive research, Slow Foods Europe shares from their extensive archives the greatest recipes from Italy’s local restaurants and families—updated and adapted to be approachable and easy for home cooks.Each with its own color photo and every one delectably good, the recipes include:Extraordinary pastas, from a Spinach-and-Ricotta-Filled Pasta from the Alps of Northern Italy to a Seafood Tagliolini from Abruzzo, in Southern Italy on the coast of the Adriatic Sea.Robust and hearty main courses, like a veggie-rich Hunter’s Chicken from The Piedmont, an easy-to-make, throw-it-all-in-a-pot classic to serve over rice, pasta, or polenta.Luscious and creamy risottos, including an aromatic and perfectly delicious Milanese Saffron Risotto made with fresh parmesan.Appetizers and finger foods for parties, from Potato-Cheese Croquettes to Peppery Mussels to Fried Stuffed Olives.Comforting and easy-to-make desserts, such as an exceptional Zuppa Inglese Trifle from Emilia-Romagna and a Crumbly Almond Cake from Lombardy.Italian Home Cooking is a rustic, authentic, easy-to-use, and beautiful kitchen companion, whether for the busy weeknight whirl or for special dinners with family and friends.
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Slow Food Europe is an organization that promotes local food sourcing, local foodways, and an environmentally sustainable food ecosystem. It was founded by Carlo Petrini in Italy in 1986, and Italy remains the movement’s epicenter, its most active location. Slow Food Europe works to preserve traditional regional cuisines within each of the countries of Europe and to promote the work of chefs and home cooks who both keep those traditions alive and take them in exciting new directions. Petrini, the movement’s founder, is an enthusiastic and public fan of the role that humble bars, taverns, trattorias, and osterias in Italy have played in the survival and evolution of Italian regional cooking.

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"Slow Food Europe pulled this collection straight from its archive of trattoria and osteria recipes, the kind of regional dishes that rarely make it past the pizza-and-lasagna version of Italian food most home cooks know. Italian Home Cooking spans the country’s food regions instead, from a spinach-and-ricotta pasta out of the Alps to a seafood tagliolini pulled from the Adriatic coast in Abruzzo. The recipe count runs deep: a Piedmont hunter’s chicken built for a one-pot dinner over rice or polenta, a saffron risotto from Milan, fried stuffed olives and potato-cheese croquettes for the appetizer table, and a Lombardy almond cake to close things out. Each recipe gets its own photo, and the whole thing is built for weeknight cooking rather than a special-occasion splurge."

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