In this exciting new book the incomparable Lidia takes us on a
gastronomic journey—from Piemonte to Puglia—exploring ten different
regions that have informed her cooking and helped to make her the
fabulous cook that she is today. In addition, her daughter Tanya,
an art historian, guides us to some of the nearby cultural
treasures that enrich the pursuit of good food.
? 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 region’s Middle European influences; and buzara, an old
mariner’s stew, draws on fish from the nearby sea.
? From Trieste, Lidia gives seafood from the Adriatic,
Viennese-style 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 Cornmeal-Spinach 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 fork-tender
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 slow-cooked rabbit sauce for
pasta or gnocchi and boar tenderloin with prune-apple 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 limoncello-soaked cakes.
? From Sicily’s Palermo she brings back panelle, the delicious
fried chickpea snack; a caponata of stewed summer vegetables; and
the elegant Cannoli Napoleon.
? In Puglia, at Italy’s heel, where durum wheat grows at its
best, she makes some of the region’s glorious pasta dishes and
re-creates a splendid focaccia from Altamura.
There are 140 delectable recipes to be found as you make this
journey with Lidia. And along the way, with Tanya to guide you,
you’ll stop to admire Raphael’s fresco Triumph of Galatea, a short
walk from the market in Rome; the two enchanting women in the
Palazzo Abbatellis in Palermo; and the Roman ruins in Friuli, among
many other delights. There’s something for everyone in this rich
and satisfying book that will open up new horizons even to the most
seasoned lover of Italy.
關於作者：
Lidia Mattichio Bastianich is the author of four previous
books, three of them accompanied by nationally syndicated public
television series. She is the owner of the New York City restaurant
Felidia among others, and she lectures on and demonstrates
Italian cooking throughout the country. She lives on Long Island,
New York.Tanya Bastianich Manuali, Lidia’s daughter, received her
Ph.D. in Renaissance history from Oxford University. Since 1996 she
has led foodwineart tours. She lives with her husband and
children on Long Island.
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