The New Cucina Italiana What to Eat, What to Cook, and Who to Know in Italian Cuisine Today

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  • Engels
  • Hardcover
  • 9780847868551
  • 02 maart 2021
  • 256 pagina's
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Samenvatting

Everybody loves Italian food. It is among the most talked about, written about, and globally popular. But as travellers have sought out culinary experiences in off-the-beaten-path destinations elsewhere in the world, in Italy even consummate foodies eat the same postcard versions of traditional dishes, occasionally making forays into a handful of fine-dining favourites. Yet by far the country s most interesting cuisine is to be found outside of well-trodden establishments, and it s as varied and full of personality as it is delicious. This generation of chefs has come a long way from their nonna s kitchen: they approach tradition with a respectful yet emancipated perspective; they rethink the formats of the Italian restaurant; they are rediscovering foraging and farming; they introduce serious cocktail programs. This book covers thirty-two chefs and restaurateurs who are reinterpreting the greatest hits of Italian dining: from trattorias to fine dining, from aperitivo to pizzerias. Laura Lazzaroni takes her readers on a visual north-to-south tour of this new cucina italiana, stopping at restaurants, inns, farms, and pop-ups all across the country, showing in stories and recipes the multitude of approaches, influences, and ingredients that compose this movement, which is paving the way for the country s gastronomic rebirth.

Productspecificaties

Inhoud

Taal
en
Bindwijze
Hardcover
Oorspronkelijke releasedatum
02 maart 2021
Aantal pagina's
256
Illustraties
Nee

Betrokkenen

Hoofdauteur
Laura Lazzaroni

Overige kenmerken

Editie
1
Extra groot lettertype
Nee
Studieboek
Nee
Verpakking breedte
210 mm
Verpakking hoogte
31 mm
Verpakking lengte
258 mm
Verpakkingsgewicht
1398 g

EAN

EAN
9780847868551

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