Lidia's Italy by Lidia Matticchio Bastianich
140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most

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Synopsis

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 buzara, 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 fricos; 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 stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda 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 panelle, 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 140 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 Triumph of Galatea, 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.


From the Hardcover edition.
 

About Lidia Matticchio Bastianich

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LIDIA MATTICCHIO BASTIANICH is the author of eight previous cookbooks, five of which have been accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia, among others, and she gives lectures on Italian cuisine throughout the country. She lives on Long Island, New York. TANYA BASTIANICH MANUALI received her PhD in Renaissance art history from Oxford University. In 1996 she started Esperienze Italiane, a travel company that arranges food, wine, and art tours to Italy. She also coauthors cookbooks with her mother, Lidia; manages Lidia's product line; and serves as the cultural and art consultant for the art series. She lives on Long Island, New York.
 
Published August 18, 2010 by Knopf. 364 pages
Genres: History, Travel, Cooking. Non-fiction

Unrated Critic Reviews for Lidia's Italy

Publishers Weekly

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Meats and fish range from Roasted Guinea Hen with Balsamic Glaze to Veal Ossobuco with Barley Risotto and Red Grouper in White Sauce Served with a Side Dish of Pasta.

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Publishers Weekly

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Bastianich, acclaimed restaurateur, star of a PBS cooking show and author (Lidia's Italy , etc.), and her daughter Manuali offer a stellar array of regional Italian recipes in this tantalizing and lavishly photographed collection.

Aug 03 2009 | Read Full Review of Lidia's Italy: 140 Simple and...

Publishers Weekly

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Surely one of the secrets to Lidia Bastianich's success as a television personality is the high quality of her companion books. Bastianich's never seem like mere collections of stills from

Mar 05 2007 | Read Full Review of Lidia's Italy: 140 Simple and...

New York Journal of Books

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Her basic recipe for chicken stock adds turkey wings for richness, she says (and also includes the unusual instruction to boil the stock for an hour, contrary to the standard bare simmer).A dozen sandwich recipes appeal with their simplicity, but they point up the noticeable—and frustrating—missi...

Oct 26 2011 | Read Full Review of Lidia's Italy: 140 Simple and...

Christian Science Monitor

Skip to next paragraph Terry Boyd Blue Kitchen Terry Boyd is the author of Blue Kitchen, a Chicago-based food blog for home cooks.

Dec 04 2012 | Read Full Review of Lidia's Italy: 140 Simple and...

BellaOnline

Lidia’s Italy has been part of my collection of cookbooks for a few years now, and is one of the Italian recipe books I use more often, especially for those special occasions, when I want a real taste of my country.

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Bay Area Bites

So if you’re in the mood for authentic Italian American recipes from the embodiment of Italian mama-ness, pick up a copy of “Lidia’s Italy in America.” Italian American Meatloaf, salad and roasted potatoes.

Dec 20 2011 | Read Full Review of Lidia's Italy: 140 Simple and...

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