Fresh and stuffed pasta and gnocchi
The sixth volume of the Food Culture Library traces the history, culture and processes leading to the innumerable recipes created by kneading hands: fettuccine, lasagne, trofie, bigoli, maltagliati, pici, cavatelli, and orecchiette – to name but a few. Ingenuity and local produce have further enriched various pasta doughs with fillings, sweet or savoury, with or without meat, in a cornucopia of flavours. Gnocchi, furthermore, form a large family, encompassing not only potato gnocchi but those made of pumpkin, semolina, bread... A delicious journey to rediscover the manifold traditional forms of an emblematic Italian food – pasta – for which we are envied worldwide.
Sweet and Savoury Cakes and Pies in Traditional Regional Cuisine
'Cake’ is a magic word, immediately reminiscent of sweet aromas and festive celebrations. However, the Italian term torta, encompassing a wider array of baked goods, is also a savoury dough shell which can contain vegetables, cheese or meat. This fifth volume of the Food Culture Library traverses Italy in search of recipes which still represent a rich and valuable tradition. There are many savoury pie fillings which use the finest local ingredients, but those in sweet pies are in no way inferior: inimitable specialities from the Neapolitan pastiera to the parrozzo from the Abruzzi to the Sicilian cassata. A cornucopia of fruit – blueberries, oranges, chestnuts, limoncella apples, almonds, hazelnuts – decorates or forms the bulk of celebratory sweets.
Flavours of the vegetable garden in traditional regional cuisine
The home vegetable garden has, especially in the past, constituted an important source of ingredients for preparing dishes associated with specific areas. This volume traverses
The use of cheeses in traditional regional cuisine
Cheese is a ‘living’ product, changing over time and according to season and environment. It is never identical, but is to be rediscovered each time. The Italian art of cheese-making has produced and continues to produce hundreds of cheeses which are strongly associated with their places of origin. They can be enjoyed as is, or used in a wide variety of recipes, as demonstrated by the breadth covered by this volume. Today, considering the abundance of industrial products available, consumers must be ever more aware of the peculiarities of, and the differences between, artisanal cheeses. For these reasons, the
Sea and freshwater fish in traditional regional cuisine
Sauces and Gravies in Regional Cooking Tradition
Seventy recipes illustrate the colours and flavours of the various Italian regions, from North to South: this is a veritable regional mosaic through which we may rediscover the natural environment, history, traditions and customs, and linguistic traits of a community.