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Trattoria Italia : a gastronomic tour of Italy / [editor, Monica Floreale].
LIBRA TX723 .T73 1999
Available from offsite location
- Format:
- Book
- Language:
- English
- Subjects (All):
- Cooking, Italian.
- Penn Provenance:
- Grad, Laurie Burrows (donor)
- Physical Description:
- 239 pages : color illustrations ; 29 cm
- Place of Publication:
- New York : Rizzoli, 1999.
- Summary:
- In Italy, the trattoria is a casual restaurant where Italians go for typical home-style food made with local ingredients. From region to region the meals change to reflect the specialties of the area: the olive in Puglia, prosclutto di San Daniele in Friull, truffles in Piedmont.
- Trattoria Italia is a fascinating book of food from the 18 regions of Italy with up-to-date listings for each region's best restaurants, wines, cheeses, and markets. Each chapter presents the beauty and bounty of the region's landscape, followed by the favorite recipes of its people -- Italian soul food such as the Ligurian fish stew cacciucco, herbed fava bean salad, sausage and polenta gratin with tomato sauce, and sweet fried ravioli. Each chapter also offers a detailed essay on tire production and uses of a particular regional ingredient.
- Notes:
- Includes indexes.
- Local Notes:
- Presented to the Penn Libraries by Laurie Burrows Grad.
- ISBN:
- 0847821749
- 9780847821747
- OCLC:
- 41391758
- Online:
- Laurie Burrows Grad Collection Home Page
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