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Rustic Italian Food


Rustic Italian Food Cover


Synopses & Reviews

Publisher Comments:

Slow-cooked meats, homemade breads, flavorful pastas...these are the traditional comfort-food classics that Italians have been roasting, baking, curing, and making in their own kitchens for generations--dishes that people actually want to cook and eat. InRustic Italian Food, acclaimed Philadelphia chef Marc Vetri celebrates the handcrafted cuisine of Italy, advocating a hands-on, back-to-the-basics approach to cooking. Home cooks of every skill level will revel in the 120 recipes, such as sweet Fig and Chestnut Bread, rich Spinach and Ricotta Gnocchi, savory Slow-Roasted Lamb Shoulder, and fragrant Apple Fritters. Rustic Italian Food is also an education in kitchen fundamentals, with detailed, step-by-step instructions for making terrines, dry-cured salami, and cooked sausage; a thorough guide to bread and pasta making; and a primer on classic Italian preserves and sauces. Much more than just a collection of recipes, in this book Marc Vetri connects us directly to the essence of Italian food.

About the Author

Trained in Bergamo, Italy, by some of the region’s most noted chefs, Marc Vetri is the chef/owner of Vetri Ristorante, Osteria, Amis, and the forthcoming Alla Spina, all located in Philadelphia. Vetri was named one of Food & Wine’s Ten Best New Chefs and received the Philadelphia Inquirer’s highest restaurant rating; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in Gourmet, Bon Appétit, the Philadelphia Inquirer, and the New York Times. Visit his restaurants online at:

David Joachim has authored, edited, or collaborated on more than thirty-five cookbooks, including the IACP award-winning The Food Substitutions Bible and the New York Times bestsellers A Man, a Can, a Grill and Mastering the Grill, co-authored with Andrew Schloss. He lives in Allentown, Pennsylvania. Visit David at:

Table of Contents

Foreword by Mario Batali, ix

Introduction: A Return to Real Cooking, 1

Bread and Pizza, 8

Flour, 11

Measuring, 12

Yeast, 12

Water, 13

Salt, 13

Starter, 14

Mixing and Kneading, 15

Proofing and Shaping, 18

Baking and Steaming, 19

I Want It Burnt!, 26

Think Outside the Wine Bottle, 41

Part Skim Is Part Insane, 43

Biga Starter, 22

Rustic Loaf, 24

Ciabatta, 28

Parmesan Bread, 29

Durum Focaccia, 30

Rosemary Durum Bread, 31

Blueberry Schiacciata, 34

Chocolate Bread, 35

Fig and Chestnut Bread, 36

Brioche, 37

Romana Pizza Dough, 39

Napoletana Pizza Dough, 40

Margherita Pizza, 42

Mortadella Pizza, 48

Pastas, 52

Flour, 54

Extruded Pasta, 55

Rolled Pasta, 57

Hand-Rolled Pasta, 58

Pasta Water, 59

Which Oil?, 74

Opposites Attract, 83

Getting Floury with the Kids, 93

Parmigiano, 107

Extruded Pasta

Basic Extruded Pasta Dough, 62

Rigatoni with Swordfish, Tomato, and Eggplant Fries, 65

Rigatoni with Chicken Livers, Cipollini Onions, and Sage, 66

Candele with Duck Bolognes, 67

Fusilli with Fava Beans and Pecorino, 68

Macaroni with Bigeye Tuna Bolognese, 70

Bucatini alla Matriciana, 72

Tonnarelli Cacio e Pepe, 75

Spaghetti in Parchment with Clams and Scallions, 76

Rolled Pasta

Basic Egg Pasta Dough, 80

Fettuccine with Pork Rag and Stone Fruits, 82

Goat Cheese and Beet Plin with Tarragon, 84

Robiola Francobolli with Chanterelle Mushrooms and Thyme, 88

Mortadella Tortelli with Pistachio Pesto, 89

Caramelle di Zucca Ravioli with Amaretti, 90

Salt Cod Ravioli with Marjoram, 92

Escarole Ravioli with Pine Nuts and Honey, 94

Baked Pasta

Veal Cannelloni with Porcini Béchamel, 98

Fazzoletti with Swiss Chard and Sheep’s Milk Ricotta, 100

Semolina Gnocchi with Oxtail Rag, 102

Lasagna with Zucchini and Stracciatella, 104

Eggplant Lasagnette alla Parmigiana, 106

Hand-Rolled Pasta

Orecchiette with Veal Rag and Bitter Greens, 110

Spinach and Ricotta Gnudi, 113

Garganelli with Gorgonzola, Radicchio, and Walnuts, 114

Salumi, 116

Types of Salumi, 118

Sanitation, 119

Freezing, 120

Seasoning, 120

Salt and Sugar, 121

Grinding, 123

Mixing, 124

Stuffing, 124

Cooking, 127

Fermentation, 128

Curing, 130

Equipment and Doneness, 132

So Young and So Good, 150

To Each His Own, 161


Potted Trout Terrine, 135

Duck Terrine, 136

Pork Liver Terrine, 138

Cooked Sausage

Lamb Mortadella, 142

Rabbit Salami, 144

Swordfish Sausage, 146

Dry-Cured Salami

Soppressata Calabrese, 149

Fennel Salami, 152

Chorizo, 154

Whole-Muscle Salumi

Beef Speck, 157

Coppa, 158

Pancetta, 159

Lardo, 160

Shortcut Guanciale, 162

Warm Pork Belly, 163

Pickles and Preserves, 164

Canning, 165

Homemade Spicy Pickles, 168

Pickled Eggs, 169

Pickled Mustard Seeds, 170

Preserved Cherry Tomatoes, 170

Shallot Marmalade, 171

Mostarda, 172

Quince Butter, 176

Hazelnut Honey, 177

Strawberry Pate di Frutta, 178

Honeycrisp Apple Jam, 181

Apricot Jam, 182

Meats and Fish, 184

Brining Meat, 186

Roasting and Grilling, 187

Fish Freshness, 189

Procuring a Spit and a Suckling Pig, 193

Trussing a Pig to a Spit, 193

Preparing a Chicken for Grilling, 199

Thanks for the Complement, 210

Slow-Roasted Lamb Shoulder, 190

Spit-Roasted Suckling Pig, 192

Shaved Pork with Summer Fruit, 195

Chicken Halves on the Grill, 198

Sal’s Old-School Meatballs, 200

Veal Breast “al Latte” with Fried Sage, 203

Grilled Beef Cheeks, 206

Turkey Cutlets Milanese Style, 208

Braised Monkfish, 209

Mixed Seafood Grill, 211

Halibut with Peas, 212

Fish Poached in Olive Oil, 213

Tuna Tagliata with Fennel and Orange, 214

Simple Vegetables and Sides, 216

Choosing Produce, 218

Preparing Fruits and Vegetables, 218

Seasoning, 219

Vegetarians Welcome, 225

Birds of a Feather, 234

Lima Bean Salad with Shaved Red Onion, 220

Apple and Endive Salad with Lemon and Thyme, 221

Celery Puntarelle Salad with Anchovy Dressing, 222

Cold Farro Salad with Crunchy Vegetables, 224

Corn Crema with Corn Sauté and Scallions, 226

Roasted Mushrooms in Foil, 227

Rosemary Roasted Potatoes, 228

Potato Torta, 229

Polenta Squares, 230

Tuna and White Bean Bruschetta, 231

Fennel Gratin, 232

Escarole Gratin with Raisins and Parmesan, 234

Eggplant Fries and Zucchini Waffle Chips, 235

Snails alla Romana, 236

Eggplant Caponata, 237

Artichokes alla Guidia, 238

Tuna-Ricotta Fritters, 240

Montasio Cheese Frico, 241

Rustic Desserts, 242

Simplicity and Seasonality, 243

Chocolate, 244

Suit the Situation, 251

Traditional Tiramis, 245

Baked Peaches with Almond Frangipane, 247

Olive Oil Cake, 248

Toasted Raisin Biscuit, 249

Apple Fritters Lombarda Style, 250

Buttermilk Panna Cotta, 252

Mom-Mom’s Rice Pudding, 253

Blueberry Custard Tarts, 254

Rhubarb Strudel, 256

Amaretti Semifreddo with Warm Chocolate Sauce, 258

Waffles with Nutella and Semifreddo, 259

Chocolate-Hazelnut Tartufo, 260

Chocolate Zabaione Tart, 262

Sauces and Other Basics, 264

Hand-Crushed Marinara Sauce, 266

Pizza Sauce, 267

Tomato Conserva, 268

Porcini Béchamel, 268

Pistachio Pesto, 269

Garlic Chive Oil, 269

Celery Root Puree, 270

Gremolata, 270

Saffron Puree, 271

Corn Crema, 272

Horseradish Crme Frache, 273

Lemon Vinaigrette, 273

Rosemary-Garlic Brine, 274

Candied Hazelnuts, 275

Chocolate Sauce, 276

Candied Citrus Peel, 278

Sources, 279

Acknowledgments, 282

Index, 284

Product Details

Ten Speed Press
Publication Date:
Joachim, David
Vetri, Marc

Related Subjects

Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Reference and Etiquette » General
Cooking and Food » Regional and Ethnic » Italian

Rustic Italian Food
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Product details 304 pages Ten Speed Press - English 9781607740797 Reviews:
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