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The Timeless Art of Italian Cuisine

by Anna Maria Volpi

The Essence of Italian Food
in more than 170 Traditional Recipes

And here are some of the SPECTACULAR Italian dishes
YOU can prepare using the easy and clear recipes in this book

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Gnocchi ( Simple ! )

Page 35

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Tiramisu ( The Best !! )

Page 51


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Lasagna ( Excellent! )

Page 62

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Risotto Milanese ( Delicious! )

Page 39


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Zuccotto ( Spectacular! )

Page 86

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Caponata ( Like Gramma's! )

Page 132


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Cannoli ( Mamma Mia!! )

Page 129

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Fresh Pasta ( Can't believe how easy it was! )

Page 57


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Panna Cotta ( Mouth Watering! )

Page 53

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Spaghetti Puttanesca ( Buonissimo! )

Page 113


Two People Cook a Similar Italian Recipe for Friends and Family. One Receives a Few Tepid Smiles (failure, bad cook). . . While The Other: Enthusiastic Compliments (success, excellent chef!) Which One Are You?


Anna Maria offers us the Historical Background on Italian Cuisine and classic Italian dishes as well as wonderful, authentic traditional recipes. Why is risotto typical of Milan? Why did tortellini originate in Bologna? Who invented spaghetti? And why is pizza so popular in Naples? Anna Maria has recorded many difficult to find stories recounting the origin of Italian dishes. The book is illustrated with original artwork exclusively drawn by Pietro Mascioni. "Anna Maria enthusiastically shares with us her family recipes for classics like lasagna and gnocchi, as well as recipes for "new" modern classics, like tiramisu and panna cotta. She also includes recipes for many delicious regional Italian dishes such as pasta fresca, risotto, polenta, and even shares her childhood favorites, like "potato doughnut" and "caramelized fettuccine". "When you cook with Anna Maria's recipes, you know that every dish will turn out perfectly and be a great success with your family and friends." This book is a necessity for cooks of any level of skill and indispensable for anyone who wants to master "The Timeless Art of Italian Cuisine"

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More than 170 Traditional Recipes

  • Pasta Carbonara
  • Amatriciana
  • Artichokes Roman Style
  • Italian Soups
  • Risotto recipes
  • Lasagna Bologna Style
  • Ravioli
  • Tortellini
  • Pasta and Fagioli
  • Duck in Orange
  • Timpano
  • Caponata
  • Scaloppine
  • Orecchiette
  • Arista
  • Gnocchi

Classic Italian Cooking Techniques

  • Fresh Pasta
  • Dry Pasta
  • Gnocchi
  • Risotto
  • Polenta
  • Pizza
  • and much more....

Italian Baking and Dessert

  • Tiramisu
  • Cannoli
  • Ricotta Cheese Cake
  • Sfogliatelle Neapolitan
  • Panna Cotta
  • Zuccotto
  • Amaretti
  • and much more....

CATERINA DE' MEDICI

A lesser-known figure of the Renaissance, Caterina de' Medici (niece of Lorenzo), unwillingly became one of the most influential people in culinary history. In 1533, at age fourteen, she was married to Henry of Orleans, the future king of France. Her life was difficult because, from the beginning, Caterina was not what Henry expected: She was chubby, with a big nose and the round eyes typical of all the Medici. (cont. page 73)

THE BANQUETS OF THE SIGNORI

In medieval times the large banquets were organized around U-shaped tables-the host would be at the center short end, sometimes on a pedestal. The most important guests would be closest to him. In a famous episode, Dante Alighieri, the celebrated Tuscan poet, was a victim of this protocol. Invited by the King of Naples, he arrived at the banquet dressed with negligence, as many intellectuals used to do. (cont. page 31)

ROMAN BANQUET

In the Republican times, even the meals of the rich were frugal. Like those of the poor, they were based mostly on bread and puls (porridge). Those times are gone. The rich people of Imperial Rome are not shy about spending their fortunes on exotic foods. The banquets of the Romans have been immortalized in many paintings, mosaics, sculptures, as well as . . . Hollywood movies. The guests convene at sunset in the triclinium, (the formal dining room), decorated with frescoes that depict hunting or fishing scenes, or plants and flowers. (cont. page 11)