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Bugialli's Italy: Traditional Recipes from the Regions of Italyby Giuliano Bugialli
Synopses & Reviews
Emilia-Romagna, Friuli, Sicily, Liguria, Piedmont, Apulia — the names trip off the tongue and conjure seductive images of deeply satisfying food. In Bugialli's Italy, companion cookbook to the new twenty-six-part public television series, cooking teacher and food historian Giuliano Bugialli presents the reader with an irresistible banquet of all Italy has to offer.
The more than 150 recipes collected here span the boot from north to south east to west. You can take your grand tour from antipasto to dessert (how about Pizza with Tomato Pockets from Apulia, Pureed Chick-Pea Soup with Mushrooms from Umbria, Lamb in Peppery Wine Sauce from Abruzzi, String Beans in Caper Walnut Sauce from Lombardy, and, to finish, Peach Cake with Almonds from Piedmont?). Or why not plan a regional tasting of pastas — Stewed Sardinian Pasta, Pasta Stuffed with Eggplant from Tuscany, Tagliatelle and Zucchini Blossoms from Lazio, and Pasta with Sicilian Winter Pesto? Even gnocchi flies the regional flag-Red Beet Gnocchi from Piedmont and Potato Gnocchi with Ligurian Pesto and Tomatoes.
As always, Giuliano serves up something new — a wonderful collection of unusual and engaging regional recipes filled with the history tradition, and techniques that make his books so special.
About the Author
Giuliano Bugialli teaches at his school, a fifteenth-century villaoutside of Florence, and at cooking schools across the United States.He is the author of six cookbooks, including The Fine Art of Italian Cooking and the Julia Child Award-winning Foods of Sicily & Sardinia and the Smaller Islands. He lives in New York City and Italy.
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