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Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most,New
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Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking.For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italyfrom Piemonte to Pugliawith commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian. In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the regions Middle European influences; and buzara, an old mariners stew, draws on fish from the nearby sea. From Trieste, Lidia gives seafood from the Adriatic, Viennesestyle breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety CornmealSpinach Soup. In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. In Piemonte, the robust Barolo wine distinguishes a forktender stufato of beef; local white truffles with scrambled eggs is heaven on a plate; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slowcooked rabbit sauce for pasta or gnocchi and boar tenderloin with pruneapple Sauce, with Galloping Figs for dessert. In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them. In Naples she gathers unusual seafood recipes and a special way of making limoncellosoaked cakes. From Sicilys Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. In Puglia, at Italys heel, where durum wheat grows at its best, she makes some of the regions glorious pasta dishes and recreates a splendid focaccia from Altamura.Theres something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.
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- Q: What type of cuisine does 'Lidia's Italy' focus on? A: The book 'Lidia's Italy' focuses on Italian cuisine, featuring recipes inspired by various regions of Italy.
- Q: How many recipes are included in 'Lidia's Italy'? A: The book includes 140 simple and delicious recipes from ten different regions of Italy.
- Q: Who is the author of 'Lidia's Italy'? A: The author of 'Lidia's Italy' is Lidia Matticchio Bastianich, a renowned chef and restaurateur.
- Q: What is the format of 'Lidia's Italy'? A: The book is published in hardcover format and contains 364 pages.
- Q: When was 'Lidia's Italy' published? A: The book was published on April 10, 2007.
- Q: Is 'Lidia's Italy' suitable for beginners? A: Yes, 'Lidia's Italy' is suitable for home cooks of all levels, providing simple recipes that are easy to follow.
- Q: What kind of recipes can I find in 'Lidia's Italy'? A: You can find a variety of recipes, including pasta dishes, soups, seafood, and desserts, all inspired by Italian regional cooking.
- Q: Does 'Lidia's Italy' include any cultural insights? A: Yes, the book includes cultural commentary on the regions of Italy, written by Lidia's daughter, Tanya Bastianich Manuali.
- Q: Is there a specific edition of 'Lidia's Italy'? A: Yes, the book is a First Edition.
- Q: What themes are explored in the recipes of 'Lidia's Italy'? A: The recipes explore themes of regional ingredients and traditional cooking methods, showcasing the diversity of Italian cuisine.