Italy, the Romagnoli Way: A Culinary Journey
Travel with your fork Join renowned chef and restaurateur G. Franco Romagnoli and his wife Gwen on a delicious journey through Italy’s culinary landscape. In a narrative based on decades of travelling the country, the Romagnolis coax the rare specialties of each region onto their plates—Val d’Aosta zuppas, each as different as the valley it comes from; the famous veal tripe of Tuscany; and risotto with frog legs from Lake Orta. Throughout their travels, the Romagnolis meet the people and...
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Travel with your forkJoin renowned chef and restaurateur G. Franco Romagnoli and his wife Gwen on a delicious journey through Italy’s culinary landscape. In a narrative based on decades of travelling the country, the Romagnolis coax the rare specialties of each region onto their plates—Val d’Aosta zuppas, each as different as the valley it comes from; the famous veal tripe of Tuscany; and risotto with frog legs from Lake Orta. Throughout their travels, the Romagnolis meet the people and explore the customs at the heart of the cuisine—from centuries-old tuna fishing rituals to olive oil pressing in Puglia to the harvesting of the grapes. Recipes are included in every chapter, allowing you to create the rarest and most authentic Italian dishes in your own kitchen. As bedside reading, a travel companion, or a kitchen essential, Italy, the Romagnoli Way is certain to inspire. Publishers Weekly Like a modern-day Virgil and Beatrice, the Romagnolis, cohosts of the PBS series The Romagnolis' Table, conduct a breathless journey through the paradisiacal food and wine regions of Italy. Beginning at the northern Alpine border of Italy, the two move slowly south, savoring food and wine as well as people and places. Their love of the country shines through their adoring descriptions of locales. Chiavari, in the northwestern region of Liguria, is an elegantly simple, relaxed and pleasant city, facing a sheltered sea and untouched by winter. In Emilia-Romagno, the Romagnolis set off on a quest to find the perfect prosciutto ham and Parmigiano cheese for which the region is famous. They discover not only a prosciutto that ideally combines creamy marbled fat and salty crispness, they also stumble across a violin museum where they listen raptly to the lush strains of a 1715 Stradivarius that transports them to the baroque period. In Calabria, a young boy brings the Romagnolis a meal of super-fresh braided mozzarella, just-picked garden tomatoes, a warm loaf of country bread and a carafe of cool, dry and sharp as a blade white wine, which they declare is the best meal they have ever had. Recipes accompany every chapter, and the Romagnolis' intimate storytelling and love of Italian food and culture carry readers on an unforgettable journey. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
“Can you miss the Tower of Pisa, the Brunelleschi Dome, the Uffizi, or the Sistine Chapel? Impossible. These unavoidable sights are like the entree, the pièce de résistance of a sumptuous meal. Although these special main courses are rich and satiating, their fame has preceded them and deprived them of great surprises. Once you have partaken of them, you should take an emotional rest by going on the paths less trodden, tasting the smaller appetizing side dishes, less affected by fads and trends, but always delectable and often not anything that you would have expected.”\ —from the Introduction
Introduction viiOrta: The Cinderella of the Lakes 1Val d'Aosta: A Geographical Hyphen 13Torino and Piemonte: Cradle of the Nation 29Trentino-Alto Adige: Italy's Attic 47Veneto: The Three Venices 61Liguria: Five Lands and More 79Emilia-Romagna: Of Ham and Cheese and Music 91Republic of San Marino: Please Ring Doorbell and Enter 111Toscana: Not Just Florence 123Le Marche: Raising a Curtain 177Abruzzi: Heavy Boots, Nimble Minds 223Puglia: Love at Second Sight 233Galabria: The Toe of the Boot 253Sicily: Of Cuscusu and Other Marvels 269Egadi Islands: The Last Mattanza 281Aeolian Islands: On Ulysses' Tracks 295Ponza: Small, but Bigger than Capri 317Pantelleria: Daughter of the Wind 333Recipe Index by Region 346Recipe Index by Category 348
\ Publishers WeeklyLike a modern-day Virgil and Beatrice, the Romagnolis, cohosts of the PBS series The Romagnolis' Table, conduct a breathless journey through the paradisiacal food and wine regions of Italy. Beginning at the northern Alpine border of Italy, the two move slowly south, savoring food and wine as well as people and places. Their love of the country shines through their adoring descriptions of locales. Chiavari, in the northwestern region of Liguria, is an elegantly simple, relaxed and pleasant city, facing a sheltered sea and untouched by winter. In Emilia-Romagno, the Romagnolis set off on a quest to find the perfect prosciutto ham and Parmigiano cheese for which the region is famous. They discover not only a prosciutto that ideally combines creamy marbled fat and salty crispness, they also stumble across a violin museum where they listen raptly to the lush strains of a 1715 Stradivarius that transports them to the baroque period. In Calabria, a young boy brings the Romagnolis a meal of super-fresh braided mozzarella, just-picked garden tomatoes, a warm loaf of country bread and a carafe of cool, dry and sharp as a blade white wine, which they declare is the best meal they have ever had. Recipes accompany every chapter, and the Romagnolis' intimate storytelling and love of Italian food and culture carry readers on an unforgettable journey. \ Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.\ \
