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i cuochi delle famiglie nobili..."
Giovanni Rebora teaches Economic History and is head of the Modern History Department at Genoa University. Along with various articles on medieval and modern economic history he has published La cucina medievale italiana tra Oriente e Occidente (Genoa 1992) and Colombo a tavola (Savona 1992). In 1992 he organised the first Congresso internazionale di cultura e storia dell'alimentazione. In recent years he has been the coordinator of a series of researches into the history of nutrition in Italy, considering both the production and the distribution of food and the food consumption in rich families (merchants, bankers, etc.).
 Dopo i due "Calendari golosi", Laura Grandi e Stefano Tettamanti tornano ad accoppiare il piacere del cibo e quello della cultura che godono di mille complicità. Questa volta il filo conduttore è un viaggio attraverso circa duecento località italiane, dalle Alpi alle isole, con i necessari sconfinamenti verso Bengodi e Cuccagna. Prodotti tipici trovano eco in un romanzo, in una poesia, in un quadro. Ricette prelibate riecheggiano in un film o in una canzone.
di Odile Redon, Françoise Sabban, Silvano Serventi
con 150 ricette
di Odile Redon, Françoise Sabban, Silvano Serventi
con 90 ricette
Da Omero a Boccaccio,da Leonardo a Kant, da Tolstoj a Gadda, Neruda, Calvino l'affascinante storia dello stare insieme a tavola
Un grande viaggio storico gastronomico dal cibo degli antichi romani alle tavole imbandite del Rinascimento, dalle cucine regionali europee all'avvento dei MCDonald's
Racconti di Cucina (Ricette Antiche)
Di libri di cucina, ricettari, galatei della tavola, anche estremamente ricercati, sono piene le librerie. Questi miei quaderni non hanno, invece, grandi pretese. Cio' che desidero scrivendo queste righe è, semplicemente, descrivere come si cibavano i nostri avi, quali erano gli alimenti principali delle loro mense: semplicità e sapori. In sostanza riscoprire, anche attraverso i miei ricordi d'infanzia, quella cucina genuina e squisita che fa venire l'acquolina in bocca e che quando eravamo bambini scaldava corpo e anima, era frutto di un lavoro umile e paziente, della trasformazione quotidiana dei frutti dell'orto, del cortile, della terra, in ricette che non hanno nulla da invidiare a quelle della più celebrata gastronomia internazionale. Le ricette, in buona sostanza, che hanno fatto grande la tavola italiana. Quello che ho la pretesa, devo proprio dire così, di far rivivere è il clima, l'atmosfera che regnava in quelle nostre grandi e fumose cucine di campagna, ricche di calore umano, di colori, di profumi che non ho dimenticato. Che, forse, nessuno che le abbia conosciute e frequentate, puo' dimenticare.
Vino Italiano: The Regional Wines of Italy
by Joseph Bastianich, David Lynch
Hardcover - (April 2002) 320 pages
 At one time, Italian wines conjured images of cheap Chianti in straw-wrapped bottles. More recently, expensive “Super Tuscans” have been the rage. But between these extremes lay a bounty of delicious, moderately priced wines that belong in every wine drinker’s repertoire.
Vino Italiano is the only comprehensive and authoritative American guide to the wines of Italy. It surveys the country’s wine-producing regions; identifies key wine styles, producers, and vintages; and offers delicious regional recipes. Extensive reference materials—on Italy’s 300 growing zones, 361 authorized grape varieties, and 200 of the top producers— provide essential information for restaurateurs and wine merchants, as well as for wine enthusiasts.
Beautifully illustrated as well as informative, Vino Italiano is the perfect invitation to the Italian wine experience.
About the Author:
JOSEPH BASTIANICH is co-owner (with Mario Batali) of Babbo, Esca, Lupa, and Italian Wine Merchants, as well as (with Lidia Bastianich) Becco and Felidia, and has published extensively on the subject of Italian wine. He lives in Greenwich, Connecticut.
DAVID LYNCH is the wine director at Babbo and has been a senior editor at Wine & Spirits. He lives in New York City.
Italian Wines 2004: A Guide to the World of Italian Wine for Experts and Wine Lovers (ITALIAN WINES)
by Dario Cappelloni (Editor), Elenora Guerini (Editor), Bianca Minardo (Editor), Paolo Zaccaria (Editor), Gambero Rosso .
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Festa : Recipes and Recollections of Italian Holidays
by Helen Barolini
"An enchanting guide through the calendar of Italian holidays…a cookbook that offers more than just good food."
 Saveur Cooks Authentic Italian : Savoring the Recipes and Traditions of the World's Favorite Cuisine
This gorgeous book is the latest in a series that also includes titles on American and French cooking.
Because Italian food is undeniably America's favorite cuisine (whether or not it's the "world's favorite"), this one is likely to be even more popular than the earlier titles. Much of the material is drawn from Saveur, but it has been reorganized and mostly rewritten to make a cohesive cookbook rather than just a collection of previously published articles and recipes.
Marcella Cucina
by Marcella Hazan, Alison Harris (Photographer)
The Italian Country Table : Home Cooking from Italy's Farmhouse Kitchens
by Lynne Rossetto Kasper
This book contains a wide selection of dishes from Florence. All have been repeatedly tested and adapted to modern kitchen equipment and cooking methods. You also find suggestions, interesting tales, variations and, above all, the intriguing history of Florence told through its culinary traditions: from the Etruscans to Catherine de' Medici, from the Grand Dukes of Tuscany to our present day gastronomy.
After decades of success, this best selling "classic" cookbook has been traslated into English. All weights, measurements instructions and ingredients have been adapted for use in other coutries.
Contents
Over 250 traditional recipes, easy to prepare and delicious to eat
The most popular standard Florentine cookbook completely revised, enlarged and adapted for other countries
Traditional and well tested recipes from appetisers to desserts
The fascinating history of Florence through its recipes
Betty Crocker's Italian Cooking
by Antonio Cecconi, Betty Betty Crocker's New Italian Cooking CrockerEditorial Reviews
Amazon.com
This is not your mother's Betty Crocker. Put aside the ham and canned tomato sauce and get out the prosciutto and fresh plum tomatoes. From zuppa to dolce, this cookbook is filled with enticing, aromatic recipes compliments of chef Antonio Cecconi. You can almost smell the sharp Parmesan grated generously over Spinach Gnocchi with Nutmeg and the tang of fresh basil in Roasted Garlic and Onion Soup.
Featuring recipes from Italy's 20 regions, Betty Crocker's Italian Cooking is a primo introduction to the varying tastes of Italy that's straightforward and easy to read. Recipes are referred to in English and shadowed by their Italian counterparts (what sounds more intriguing: Linguine with Spicy Chicken Sauce or Linguine con Pollo al Pepe?). Each page clearly lists the ingredients, the steps, prep and cook time, serving size, and nutrition guidelines. As a bonus, Cecconi proffers historical context for every recipe. He also suggests substitutions in case you're just not up to creating a homemade tomato sauce or roasting your own red peppers. Make sure to stock your pantry with Cecconi's list of Italian cooking essentials (extra-virgin olive oil, anchovy paste, garlic, sun-dried tomatoes, and chicken broth) before attempting these recipes, then give Ravioli alla Bolognese a whirl. Try the Grilled Beef Short Ribs with Savory Lemon Sauce and a side of Potatoes with Artichoke Hearts and Olives, or maybe Pizza with Spinach, Prosciutto, and Goat Cheese. Follow it up with homemade tiramisu and piping hot espresso, or even a grappa to "aid the digestion and end the meal on a relaxing note." If you need help with meal planning, there are menus and suggested wine accompaniments in the back. --Dana Van Nest (www.amazon.com)
Barry Bluestein & Kevin Morrissey
"get" low fat cuisine. By that I mean, they understand that taste is equally as important as fat content. An important point countless other low fat cooking books seemed to have missed.
For those who thought it was too good to be true, dream no longer. Nearly fat-free Italian cuisine is here. Bravo!
Barry and Kevin have found ingenious ways to cut the fat out of all your favorites: polenta, pasta, rissotto, pizza and calzones, as well as a host of meat, poultry and seafood dishes. But wait, there's more! How about 99% Fat-Free Chocolate Tiramisu? It's here along with a fabulous collection of "dolci" (desserts for those who are Italian impaired).
There's eight pages of gorgeous full color photographs, nutritional breakdowns for each of the recipes as well as clear instructions and recipe notes.
Chapters include:
The 99% Fat-Free Pantry
Appetizers
Soups
Bread
Risotto
Dried Pasta
Fresh Pasta
Sauces
Fish & Shellfish
Meat & Poultry
Polenta
Vegetables
Salads
Pizza, Focaccia & Calzones
Desserts
Liqueurs
Master chef Giuliano Bugialli comes home to Stewart, Tabori & Chang with a completely revised and enlarged edition of his best-selling Bugialli on Pasta. A confirmed classic, the cookbook has sold more than 50,000 copies since its publication in 1988. Updated to cover all the changes the past decade has brought to our perception of pasta, the new Bugialli will demand its own place in the kitchens of cooks who appreciate authentic and inventive Italian cuisine.
In addition to its 190 classics, the new Bugialli on Pasta features 30 never-before-published recipes. From Sicily's Minestra di Pasta all'Aragosta (Lobster Soup with Pasta) to Bologna's Tagliatelle al Rag alla Bolognese (Tagliatelle with Bolognese Rag Meat Sauce), Bugialli offers traditional dishes that have been honed for centuries in all the regions of Italy. Penne Strascicate alla Lucchese tosses sausages, herbs, tomatoes, and cream with bite-sized tubes for a taste that typifies the hearty cuisine of its namesake city, Lucca. Pansoti o Pansooti alle Noci presents Genoa's triangular-shaped pockets, stuffed with ricotta, Parmesan, Swiss chard, and watercress, then garnished with walnuts.
The Classic Dolci of the Italian Jews, A World of Jewish Desserts
by Edda Servi MacHlin, Lou Myers
From the Back Cover
"In her wonderful, wonderful (because there's a volume I and a volume II) The Classic Cuisine of the Italian Jews, Edda Servi Machlin rescued one of the planet's finest tables from almost certain oblivion following the destruction of her community in World War II. In her latest, Classic Dolci of the Italian Jews, Machlin again delights with little tales and enchants with centuries-old folklore(no, exquisite cookery is not her only expertise)-not to mention things like Torta Buona della Mamma, Ricotta Ubriaca, Tortelli Dolci de Shavuot....'scuse me, I have to rush out and buy....tangerines and acquavite so I can make some Elisir d'Amore right now."
Joan Michel, The Jewish Week
Gastronomy of Italy
by Anna Del Conte
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(dal medioevo) ... I cuochi delle famiglie nobili, quando non scrivevano libri di cucina, una volta usciti dal palazzo del nobile con qualche risparmio ed entrati in un'arte, aprivano bottega: taverna, hosteria (albergo), bettola, oppure "bottega di cuoco", quella che oggi chiamiamo rosticceria.
L'arte dei cuochi era riservata in molte citta' ai rosticcieri (in Francia, traiteurs. Si poteva esercitare la propria arte liberamente presso le famiglie nobili (chi avrebbe avuto l'ardire di disturbare il signor Farnese , padrone del grande cuoco palermitano Carlo Nascia), si poteva esercitare nelle taverne e nelle osterie, ma per tenere bottega di cuoco si doveva appartenere all'arte, molto ristretta, dei cuochi. Questi vendevano cibi cotti e prestavano servizio di catering per banchetti impegnativi.
I nobili avevano il loro cuoco a palazzo, ma poteva accadere che il consiglio dei notai oppure dei reggitori di un'istituzione come il Banco di San Giorgio, decidessero di pranzare assieme, nella loro sede, un paio di volte l'anno. In queste occasioni si rivolgevano al cuoco ...
... salari sorprendentemente elevati, che chiariscono le ragioni degli ostacoli frapposti per l'ingresso nell'arte e delle resistenze dei componenti, e la dicono lunga sulla considerazione che la nobilta' aveva per i cuochi. I nobili "tengono in pretio magno i loro cuochi" scriveva un cronista della fine del medioevo.
... [ editore Laterza, La civilta' della forchetta, Gianni Rebora, 1998]
| (from medieval ages) … The chefs for the noble families, when they weren't writing cook books, would once in a while leave the service of the nobles and with their savings join a guild and open shops like taverns, hostels, inns or a "Rosticceria (Italian)" or what we today call a delicatessen.
The art of cooking was reserved in many cities only to the delicatessens (in France, Traiterus). One could carry out their profession freely under the patronage of a noble family, (who would dare disturb Mr. Farnese, the patron of the great Palermo chef Carlo Nascia), you could practice your profession in a tavern or in a hostel, but to carry out the activities of a delicatessen meant that you had to be part of the very excusive guild of chefs. These chefs sold prepared dishes and offered catering services for large banquets.
Nobles kept chefs at their estates, but it could happen that maybe a council of notaries or registrars of an institute like the Bank of San Giorgio would desire to have dinner together on their business premises, once or twice a year. On those occasions they would turn to the chef….
… a greatly increased salary, clears up the reasons for the obstacles placed on the entrance into the guild and the resistance on the part of its members, and the great consideration that the nobles held for the chefs. A journalist at the end of the medieval age wrote that the nobles "held in "pretio magno" their chefs"
... [ publisher Laterza, La civilta' della forchetta, Gianni Rebora, 1998
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