Soffritto : tradition and innovation in Tuscan cooking / Benedetta Vitali; photographs by Cary Wolinsky.

Format:

Book

Author/Creator:

Vitali, Benedetta.

Contributor:

Laurie Burrows Grad Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, Italian--Tuscan style.

Cooking, Italian.

Penn Provenance:

Grad, Laurie Burrows (donor)

Physical Description:

240 pages : color illustrations ; 25 cm

Place of Publication:

Berkeley, Calif. : Ten Speed Press, [2001]

Summary:

Tuscany has enchanted the world for centuries. At last in Soffritto, lovers of the region are treated to a view from the kitchen doorway of one of Florence's most talented chefs, Benedetta Vitali. Whether Benedetta is cooking at home or in her acclaimed restaurant, Zibibbo, she always prepares her native cuisine with respect and passion. Named in tribute to the aromatic preparation of onion, carrot, and celery that is the foundation of a wide variety of Italian foods, Soffritto is much more than a recipe book. Infused with Benedetta's spirit and wisdom, Soffritto offers an intimate look at both Old World and contemporary Tuscany through the eyes of a chef who has lived and cooked in Florence all of her life.

Beginning with basic recipes such as Pomarola (Fresh Tomato Sauce) and Fagioli (White Beans with Prosciutto, Tomato, and Sage), Benedetta teaches the classics of the region, such as the famous bread-soup, Ribollita, the original Crostini, and the essential Ragu. You'll share in the secrets passed down through generations of family cooks as you learn to prepare food in the true Tuscan way. Then take this beloved cuisine a step further when Benedetta discloses her innovative twists on traditional dishes, sharing some of Zibibbo's famed recipes, including Sformato di spinaci (Spinach Souffle), Cavolfiore gratinato (Cauliflower Gratin), and Torta di fichi (Fresh Fig Torte). Between recipes, accompany Benedetta through the streets of Florence, from the local butcher shop to the Sant'Ambrogio market, where she banters with local vendors while choosing the finest, freshest ingredients.

Through stunning color photography and over 125 recipes, you'll indulge all of your senses in Tuscany's seductive charm. Benedetta preaches reconnecting with food and cooking as a way to simplify and fully enjoy life. Her passion is contagious -- let her be your guide through Tuscany's culinary past and present.

Contents:

Soffritto: The Basics of Tuscan Cooking 7

Aroma and Taste 41

Bread, Oil, and Wine 67

Cooking Techniques 93

Ragu: Theme and Variations on Meat Sauces 143

Layering Flavors 165

Memory and Innovation: Finding the Equilibrium 179

Alchemy in the Kitchen 205.

Notes:

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

ISBN:

1580082580

OCLC:

47183537

Online:

Laurie Burrows Grad Collection Home Page