Lidia's Italy (Rating: 3.42 - 3873 votes)Lidia's Italy - Read Online or Download Lidia's Italy by Harlan Berger Book For Free. Available forma: PDF, TXT , ePub , PDB , RTF, Audio Books Lidia Matticchio Bastianich, Tanya Bastianich Manuali, David Nussbaum, Christopher Hirsheimer full text books
|Author||:||Lidia Matticchio Bastianich, Tanya Bastianich Manuali, David Nussbaum, Christopher Hirsheimer|
|Number of Pages||:|
|Category||:||Cookbooks, Cooking, Non fiction, Italian literature, Food, Italy, Reference, Travel|
PDF, EPUB, MOBI, TXT, DOC Lidia's Italy In this exciting new book the incomparable Lidia takes us on a gastronomic journey from Piemonte to Puglia exploring ten different regions that have informed her cooking and helped to make her the fabulous cook that she is today In addition her daughter Tanya an art historian guides us to some of the nearby cultural treasures that enrich the pursuit of good food .
In Istria now part of Croatia where Lidia grew up she forages again for wild asparagus using it in a delicious soup and a frittata Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region s Middle European influences and i buzara i an old mariner s stew draws on fish from the nearby sea .
From Trieste Lidia gives seafood from the Adriatic Viennese style breaded veal cutlets and Beef Goulash and Sacher Torte and Apple Strudel .
From Friuli where cows graze on the rich tableland comes Montasio cheese to make i fricos i the corn fields yield polenta for Velvety Cornmeal Spinach Soup .
In Padova and Treviso rice reigns supreme and Lidia discovers hearty soups and risottos that highlight local flavors .
In Piemonte the robust Barolo wine distinguishes a fork tender i stufato i of beef local white truffles with scrambled eggs is heaven on a plate and a i bagna cauda i serves as a dip for local vegetables including prized cardoons .
In Maremma where hunting and foraging are a way of life earthy foods are mainstays such as slow cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune apple Sauce with Galloping Figs for dessert .
In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them .
In Naples she gathers unusual seafood recipes and a special way of making limoncello soaked cakes .
From Sicily s Palermo she brings back i panelle i the delicious fried chickpea snack a caponata of stewed summer vegetables and the elegant Cannoli Napoleon .
In Puglia at Italy s heel where durum wheat grows at its best she makes some of the region s glorious pasta dishes and re creates a splendid focaccia from Altamura .
There are delectable recipes to be found as you make this journey with Lidia And along the way with Tanya to guide you you ll stop to admire Raphael s fresco i Triumph of Galatea i a short walk from the market in Rome the two enchanting women in the Palazzo Abbatellis in Palermo and the Roman ruins in Friuli among many other delights There s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy