Italian Food

Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities.

Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them.​ Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York.

Travel with Bret Thoman on this hilarious and touching romp as he narrates his lifelong journey from his American upbringing to a new life in Italy. Written with passion, humor, and candor, this book masterfully captures the heart, soul, and spirit of Italy and the Italians as he navigates the wonder and craziness of this new Italian life. Initially drawn to Florence to study the language and explore his Italian ancestry, he feels a lure to the less touristy South. In the slower half of Italy, dialects are spoken, America is still revered, and lazy lunches are the high point of the day. In ...

Step into the alluring world of authentic Italian cuisine! Within the pages of this culinary odyssey, you are on the brink of embarking on a captivating journey that will not only elevate your culinary prowess but also deepen your appreciation for the diverse wonders of Italian gastronomy. Welcome to 'Become a Master of Italian Cooking,' subtitled 'Wow your Family and Friends,' your exclusive key to unlocking the cherished secrets of these timeless culinary traditions. I am delighted to serve as your guide on this delectable adventure. As the author of the 10-book series 'Italy Then and Now...

Tuscany. What's it really like? The author of the acclaimed Inside Tuscany: A Second Time Around guide book series offers a new anthology of essays about living and traveling in Tuscany and Italy. Book Sections I. P8: Many of the best foods of Italy begin with the letter P: pizza, pecorino Toscano, porcini mushrooms, pasta, parmigiano reggiano, prosciutto, porchetta, and pici. II. Working and Living: including my philosophy for slow travel, what my workday looks like, the benefits of speaking Italian, a visit to the hospital emergency ward, and mysterious vibes. III. Rome: staying at a ...

In Red Sauce, Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as "red sauce Italian," from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity.

Cosa pensiamo che sia il Kamut®? Perché mangiare troppo tonno non va bene? Le patate al selenio fanno davvero bene alla salute? La mortadella 100% naturale esiste veramente? Dario Bressanini, l'importante ricercatore del dipartimento di Scienza e alta Tecnologia dell'Università dell'Insubria, ci porta a fare la spesa in un supermercato immaginario, aiutandoci a capire la narrativa dietro i prodotti e etichette di quello che compriamo.