Embark on a Culinary OdysseyLet National Geographic and America’s Test Kitchen take you on a journey through the regional cooking of Italy in this sumptuous cookbook. Uncover beloved dishes and hidden gems in 100 kitchen-tested recipes that pay homage to the foods that have been the lifeblood of communities: squash-stuffed fresh egg pasta from Emilia–Romagna, creamy Sicilian gelato flavored with rich pistachios, and soul-satisfying barley soup from Friuli. Explore local flavors in essays, vivid photos, and informative maps that traverse the country’s regions, from its Alpine valleys to its coasts and waterways. Beautiful to behold and easy to use, this inspiring book is a lavish gateway to the delights of Italy.
Regions and a preview of the recipes:
Northern Italy (Valle D’Aosta, Piedmont, Liguria, Lombardy, Trentino-Alto Adige, Veneto, Friuli-Venezia Giulia, and Emilia-Romagna) Potato Gnocchi with Fontina; Chocolate-Hazelnut Cake; Rosemary Focaccia; Buckwheat Pasta with Swiss Chard, Potatoes, and Taleggio; Bread Dumplings; Seafood Risotto; Cheese Wafers; and Squash-Filled Pasta
Central Italy (Tuscany, Umbria, Le Marche, Lazio, Abruzzo, and Molise) Grilled Steak with Olive Oil and Lemon; Orecchiette with Sausage and Cream; Hunter’s-Style Chicken; Lentil and Escarole Soup; Spaghetti with Amatriciana Sauce
Southern Italy and the Islands (Campania, Puglia, Basilicata, Calabria, Sicily, and Sardinia) Eggplant Parmesan; Spaghetti with Clams; Fiery Macaroni; Grilled Swordfish with Salmoriglio Sauce; Sicilian Pizza; and Fried Zucchini