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Travel Guide 2   >   Europe   >   Italy   >   Recipes

   
 

Italian Recipes


Italian cuisine is respected, loved, and eaten all over the world. Outside of Italy, the best-known dishes include pizza and pasta, but Italian food has much else to offer too, including excellent meat and seafood dishes, superb cheeses, and a wonderful range of desserts.

Italian pasta


As far as pasta is concerned there are many times. The most popular type is spaghetti, which is long thing strings of pasta (spaghetti actually means "thin strings"). Other popular types include vermicelli (also string-like), fettucine and linguine (ribbon-shaped), lasagna (large sheets), rotelle and farfalle (decorative shapes), and, ravioli and tortellini (stuffed pasta). Although all forms of pasta are made from basically the same ingredients, the different shapes do affect the taste and choice of recipe, because each individual shape interacts with sauce in a different way.

Spaghetti cooked and served with tomato sauce

Italy is a country of great regional contrasts, and this fact is reflected in its food. Additionally, many outside influences have contributed to Italian cuisine (although the legend that Marco Polo introduced pasta from China does appear to be apocryphyl).

Some of the region dishes and ingredients that you may encounter in Italian food include:
  • Sardinia is famous for its lamb and pecorino (cheese made from sheep's milk).

  • Arab influence played an important part in the development of Sicilian cuisine, including the introduction of lemon and pistachio. Sicily is also known for its seafood, particularly swordfish and tuna, but it is in desserts where the island has had the greatest influence of all: both gelato (ice cream) and granita (a delicious semi-frozen dessert made using sugar, water and flavorings) originate from Sicily.

  • Calabria (the region corresponding to the "toe" of Italy) is known for its spicy version of salami.

  • Naples is the home of mozzarella, pizza and sfogliatelle (Italian filled pastries).

    Italian food - Authentic Neapolitan pizza served in Naples

  • Whereas Sicilian and Neopolitan pizzas are quite thick, Roman pizzas extremely thin. Rome is also known for its use of offal and pecorino (cheese made from sheep's milk).

  • Tuscany is known for its meat, white beans and unsalted bread.

  • Products from the North of Italy include balsamic vinegar, lasagna, mortadella (a heat-cured pork sausage, served as a cold cut) parmigiano (parmesan cheese) polenta (a dish made from boiled corn-meal), prosciutto (dry cured ham), ragu (bolognese sauce), rice and tortellini (stuffed pasta). Piedmont and Lombardy both produce their own distinctive (and different from each other) variety of rice, and both forms are used to make risotto.
Here are some recipe books and cookbooks for Italian food:


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Books about Italian Cooking and Recipes


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Lidia's Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master

By Lidia Matticchio Bastianich

Knopf Publishing Group
Released: 2013-10-15
Hardcover (304 pages)

Lidia s Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master
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  • From one of the most beloved chefs and authors in America, a beautifully illustrated collection of 150 simple, seasonal Italian recipes told with commonsense cooking wisdom-from the cutting board to the kitchen table.
Product Description:
From one of the most beloved chefs and authors in America, a beautifully illustrated collection of 150 simple, seasonal Italian recipes told with commonsense cooking wisdom—from the cutting board to the kitchen table. 

As storyteller and chef, Lidia Bastianich draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her. Whether it's Citrus Roasted Veal or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators. In Campania, the region where mozzarella is king, we discover it best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurain culinary tradition, the herbs and flavorings will change from region to region; as home chefs, we can experiment with rosemary or oregano or olives or onions! When it's time for dessert, Lidia draws on the scared customs of nuns in Italian monasteries and convents and reveals the secret to rice pudding with a blessing.

Lidia's Commonsense Guide to Italian Cooking is a masterclass in creating delectable Italian dishes with grace, confidence and love.

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party: A Cookbook

By Lidia Matticchio Bastianich

KNOPF
Released: 2017-10-17
Hardcover (416 pages)

Lidia s Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party: A Cookbook
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  • KNOPF
Product Description:
The beloved TV chef offers the only cookbook you'll need to give any gathering--from a dinner for two to a wedding--a delectable, welcoming Italian flavor.

No one throws a party like Lidia Bastianich! And now, in this delightful new cookbook, she gives us 220 fantastic recipes for entertaining with that distinctly Bastianich flare. From Pear Bellinis to Carrot and Chickpea Dip, from Campanelle with Fennel and Shrimp to Berry Tiramisu--these are dishes your guests will love, no matter the occasion. Here, too, are Lidia's suggestions for hosting a BBQ, making pizza for a group, choosing the perfect wine, setting an inviting table, and much more. Beautifully illustrated throughout with full-color photographs and filled with her trademark warmth and enthusiasm, this is Lidia's most festive book. Whether you're planning a romantic picnic for two, a child's birthday party, a holiday gathering, or a simple weeknight family dinner, Lidia's flavorful, easy-to-follow recipes and advice will have you calling to your guests: "Tutti a tavola a mangiare!"

Essentials of Classic Italian Cooking

By Marcella Hazan

Alfred A Knopf
Released: 1992-10-27
Green Hardcover (704 pages)

Essentials of Classic Italian Cooking
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  • one volume Marcella Hazan's classic Italian cooking
Product Description:
The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food. 

Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.

Cooking with Nonna: Celebrate Food & Family With Over 100 Classic Recipes from Italian Grandmothers

By Rossella Rago

RACE POINT
Released: 2017-03-15
Hardcover (248 pages)

Cooking with Nonna: Celebrate Food & Family With Over 100 Classic Recipes from Italian Grandmothers
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  • RACE POINT
Product Description:

Learn to cook classic Italian recipes like a native with the long-awaited debut cookbook from Rossella Rago, creator of the popular web TV series Cooking with Nonna!

For Rossella Rago, creator and host of Cooking with Nonna TV, Italian cooking was never just about the amazing food or Sunday dinner; it was also about family, community, and tradition. Rossella grew up cooking with her Nonna Romana every Sunday and on holidays, learning the traditional recipes of the Italian region of Puglia, like focaccia, braciole, zucchine alla poverella, and pizza rustica.

In her popular web TV series, Rossella invites Italian-American grandmothers (the unsung heroes of the culinary world) to cook with her, learning the classic dishes and flavors of each region of Italy and sharing them with eager fans all over the world. Now you can take a culinary journey through Italy with Rossella and her debut cookbook, Cooking with Nonna, featuring over 100 classic Italian recipes, along with advice and stories from 25 beloved Italian grandmothers.

With easy-to-follow step-by-step instructions and mouthwatering photos, Cooking with Nonna covers appetizers, soups, salads, pasta, meats, breads, cookies, and desserts, and features favorite recipes including: 

  • Sicilian Rice Balls
  • Fried Calamari
  • Stuffed Artichokes
  • Orecchiette with Broccoli Rabe
  • Veal Stew in a Polenta Bowl
  • Struffoli
  • Ricotta Cookies
  • Homemade Pasta
  • Handcrafted Spaghetti with Meatballs
  • Four-Cheer Lasagna

If you are ready to bring back Sunday dinner and learn how to make Italian food just like nonna, then look no further!

The 5-Ingredient Italian Cookbook: 101 Regional Classics Made Simple

By Francesca Montillo

Rockridge Press
Released: 2019-01-29
Paperback (186 pages)

The 5-Ingredient Italian Cookbook: 101 Regional Classics Made Simple
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Product Description:

Savor delizioso dishes with The 5-Ingredient Italian Cookbook.

Real Italian cuisine is all about simplicity. Using just a few fresh and simple ingredients, The 5-Ingredient Italian Cookbook brings you the authentic taste of Italy with recipes that prove less is always more.

From Chicken Marsala to Pasta Carbonara to Tiramisu, this cookbook features regional classics that you can whip up any time. With recipes that require no more than 5-ingredients each―most of which are ready to eat in 30-minutes or less―this Italian cookbook makes every meal a celebration of taste and tradition.

The 5-Ingredient Italian Cookbook includes:

  • Cooking essentials that outlines the fundamentals of authentic Italian cuisine, including pantry essentials, equipment, and core techniques.
  • 101 simple recipes for appetizers, risotto, pasta, sauces, pizza, bread, meat, chicken, seafood, and dessert!
  • A taste tour that explains the culinary preferences of each region and the geographic origins of each recipe.

Traditional Italian recipes don’t need a laundry list of miscellaneous ingredients; Taste every flavor of everyday recipes with The 5-Ingredient Italian Cookbook.

Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook

By Lidia Matticchio Bastianich

Alfred a Knopf Inc
Released: 2015-10-27
Hardcover (480 pages)

Lidia s Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook
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  • Alfred a Knopf Inc
Product Description:

From the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes.

Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book, readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need.

The Italian Regional Cookbook: A Great Cook's Culinary Tour of Italy in 325 Recipes and 1500 Color Photographs, Including: Lombardy; Piedmont; ... Sicily; Puglia; Basilicata; and Calabria.

By Valentina Harris

Lorenz Books
Released: 2018-02-06
Hardcover (624 pages)

The Italian Regional Cookbook: A Great Cook s Culinary Tour of Italy in 325 Recipes and 1500 Color Photographs, Including: Lombardy; Piedmont; ... Sicily; Puglia; Basilicata; and Calabria.
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Product Description:
Famous for its bold flavors, seasonal ingredients and vibrant colors, Italian has repeatedly been voted the world's favorite cuisine. Take a closer look, though, and you will discover that there is much more to this nation's food than the ubiquitous pasta, pizzas and risottos offered at many restaurants. Italian cooking expert Valentina Harris examines each area in turn, with a carefully curated selection of recipes, and detailed instructions and photographs to help you achieve an authentic, and completely delicious, end result. This comprehensive book is a must-have reference for anyone who is passionate about cooking authentic Italian food. It has 325 recipes and 1500 specially commissioned color photographs, and forms a great cook's culinary tour of Italy's regions, including: Lombardy; Piedmont; Liguria; Emilia-Romagna; Veneto; Tuscany; Umbria; Sardinia; Campania; Sicily; Puglia; Basilicata; and Calabria. An extensive introduction examines in detail the history and traditions of classic Italian cooking, the ingredients and how to prepare and use them. This large deluxe hardback is the first time Valentina's prestigious Italian regional series has been published together, in a newly designed single compendium volume, with new additional recipes, updated dishes and special photographs.

• A culinary tour of Italy including: Lombardy; Piedmont;

Liguria; Emilia-Romagna; Veneto; Tuscany; Umbria;

Sardinia; Campania; Sicily; Puglia; Basilicata; and Calabria.

• An extensive introduction examines in detail the

history and traditions of classic Italian cooking, the

ingredients and how to prepare and use them.

Bestia: Italian Recipes Created in the Heart of L.A. [A Cookbook]

By Ori Menashe & Lesley Suter

Ten Speed Press
Released: 2018-10-30
Hardcover (336 pages)

Bestia: Italian Recipes Created in the Heart of L.A. [A Cookbook]
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Product Description:
This debut cookbook from L.A.'s phenomenally popular Bestia restaurant features rustic Italian food that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics.

IACP AWARD FINALIST

Since opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor-forward food served in a festive, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display. Rooted in the flavors and techniques of Italian regional cooking, these recipes include inventive hits like fennel-crusted pork chops; meatballs with ricotta, tomato, greens, and preserved lemon; and agnolotti made with cacao pasta dough. Irresistible desserts such as apple cider donuts and a chocolate budino tart, from co-owner and pastry chef Genevieve Gergis, end the concert of flavors on a high note. With chapters on making bread, pasta, and charcuterie; sections on stocks and sauces; and new ideas for getting the most from your cooking by layering flavors, Bestia delivers a distinctively innovative approach to Italian-inspired cooking.


 
 
 

 
 
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