Along the way, she captures the fierce local pride that gives Italian cuisine its remarkable diversityįront Cover Title Page Copyright Dedication Contents Map Foreword by Umberto Eco Foreword by Carol Field Preface Friuli Venezia Giulia The Sagra Veneto and the City of Venice Olive Oil Trentino Alto Adige Pilgrims Lombardy Slow Food Valle d'Aosta Jews Piedmont Risotto Liguria The Early Gifts from the Americas Emilia Romagna Calendar Tuscany Pasta Umbria Preparation Methods The Marches The Later Gifts from America Lazio and the City of Rome The Mediterranean Diet Abruzzo and Molise Democracy Campania and the City of Naples Ingredients Puglia ErosīasilicataRestaurants Calabria Pizza Sicily Totalitarianism Sardinia Joy Cooking Methods for Meat, Fish, Eggs, and Vegetables Sauces and Gravies for Pasta Pairings of Pasta Shapes and Sauces Notes Author's Bibliography Translator's Bibliography Acknowledgments IndexĪccess-restricted-item true Addeddate 21:14:05 Bookplateleaf 0008 Boxid IA40431506 Camera Sony Alpha-A6300 (Control) Collection_set printdisabled External-identifier Elena Kostioukovitch explores the phenomenon that first struck her as a newcomer to Italy: the Italian 'culinary code', or way of talking about food.
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