"Cooking with Italian Grandmothers is so much more than a cookbook. I read it cover to cover, enthralled by the stories of these women; their lives and their food. And the dishes are just what you'd expect: earthy, comforting, delicious. Favorite dish: spaghetti con pomodori scoppiati (spaghetti with burst tomatoes). This recipe pulls off that Italian magic trick where a recipe with almost no ingredients tastes deliciously complex. The key is searing whole and halved cherry tomatoes over high heat until they burst. Their juice, along with pureed sun-dried tomatoes, olive oil, and garlic, form a simple summer sauce."—Carrie Vasios, Sweets Editor
The thesaurus to Del Conte’s dictionary. At 2,000 recipes and counting, it is the enduring bestseller that lists every variant of baked sea-bass, every way with a shoulder of lamb, 17 different types of pastry and 14 distinct courgette sides … which is to say, it is comprehensive. The book started out in 1931 as a slim Milanese publication, and expanded with each new edition to incorporate ever more regions and ever more recipes. If David, in Italian Food, had to discard most of the material she’d collated, for sheer want of space, the Silver Spoon takes the opposite tack. Published in English in 2005, it is as heavy as a book subtitled Eating Is A Serious Matter ought to be, and bound only to get heavier.
In Venice, the restaurateur behind Polpo, Russell Norman, explores the simplicity and wonder of Venetian home cooking across the seasons, from Grilled Spring Vegetable Pizza to a wintry Slow Roasted Veal Shin. Interspersed between 130 inspiring and accessible recipes for everything from pizza, pasta, risotto, meat dishes and plenty of seafood, as well desserts and authentic cocktails, you'll find notes on Russell's favourite markets, suppliers and places to visit, complete with stunning photography of this beautiful city. This book will give you serious wanderlust.
The Chiappa sisters grew up in Wales in the heart of a close-knit Italian community where food was always at the centre of family and social gatherings. Whether searching for porcini in the hills near their parents' home, making pasta with the whole family, or sharing food at the annual Welsh-Italian summer picnic, they have been immersed in the Italian way of cooking all their lives. Here they share their cherished family recipes, including all the pasta dishes featured in their Channel 4 series.
The best of Anna del Conte, Amaretto, Apple Cake and Artichokes is packed with delicious recipes along with tips, anecdotes and reminiscences about Anna's life in Italy and London. Packed with inspiring information from the best way to make a tomato sauce and a tiramisu to more unusual dishes such as nettle risotto and chestnut mousse, each chapter is devoted to a different ingredient.
COMMENTSGeorge Miller had rightly said, "The trouble with eating Italian food is that two or three days later you're hungry again". A four-course meal is served with a variety of 400 types of cheese, and every bite speaks of its origins from the 4th century BC. Did you know that Italians are known to take their food very seriously? The lunch hour is the most important meal of the day. It starts with antipasti (before the meal) like cheese, olives, salad etc. The main course mostly comprises of the most popular Italian recipe pasta or risotto. Fact: There are more than 600 shapes of pasta produced across the world.
Maccheroni con la Trippa – A traditional savonese soup uniting maccheroni pasta, tripe, onion, carrot, sausage, "cardo" which is the Italian word for Swiss chard, parsley, and white wine in a base of capon broth, with olive oil to help make it satisyfing. Tomato may be added but that is not the traditional way to make it. (Traditional ingredients: brodo di gallina o cappone, carota, cipolla, prezzemolo, foglie di cardo, trippa di vitello, salsiccia di maiale, maccheroni al torchio, vino bianco, burro, olio d'oliva, formaggio grana, sale.)
Enjoy our Grandma's files for the most Original and Traditional Italian Food and Cuisine. Our collection includes: Pasta dishes, Soups, Desserts, Cookies, Fish, Meat and all the traditional Italian Holiday recipes prepared by our Nonne, our Grandmothers, who are the keepers of the most treasured traditions. It is like getting Free Italian Cooking lessons at your own pace. So, please become a member of La Famiglia and immediately have access to all the Best Italian Recipes. By joining La Famiglia we can also keep you informed of all new events and offers going on at Cooking with Nonna!!! Remember, when it comes to Italian Food... there is no higher authority than Nonna!