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The New Cucina Italiana

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Hardback
Published: March 2021
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Author: Lazzaroni
Category: /
BIC Subject: Cookery / food & drink etc
Published By: Rizzoli International
 
Published: 03-Mar-2021
Format: Hardback, 240 pages, 254x8in
ISBN: 9780847868551
Stock Code: 7868551
Product Description
 
Everybody loves Italian food. It is among the most talked about, written about, and globally popular. But as travellers have sought out culinary experiences in off-the-beaten- path destinations elsewhere in the world, in Italy even consummate foodies eat the same postcard versions of traditional dishes, occasionally making forays into a handful of fine-dining favourites. Yet by far the country’s most interesting cuisine is to be found outside of well-trodden establishments, and it’s as varied and full of personality as it is delicious.

This generation of chefs has come a long way from their nonna’s kitchen: they approach tradition with a respectful yet emancipated perspective; they rethink the formats of the Italian restaurant; they are rediscovering foraging and farming; they introduce serious cocktail programs. This book covers thirty-two chefs and restaurateurs who are reinterpreting the “greatest hits” of Italian dining: from trattorias to fine dining, from aperitivo to pizzerias. Laura Lazzaroni takes her readers on a visual north-to-south tour of this new cucina italiana, stopping at restaurants, inns, farms, and pop-ups all across the country, showing in stories and recipes the multitude of approaches, influences, and ingredients that compose this movement, which is paving the way for the country’s gastronomic rebirth.Everybody loves Italian food. It is among the most talked about, written about, and globally popular. But as travellers have sought out culinary experiences in off-the-beaten- path destinations elsewhere in the world, in Italy even consummate foodies eat the same postcard versions of traditional dishes, occasionally making forays into a handful of fine-dining favourites. Yet by far the country’s most interesting cuisine is to be found outside of well-trodden establishments, and it’s as varied and full of personality as it is delicious.

This generation of chefs has come a long way from their nonna’s kitchen: they approach tradition with a respectful yet emancipated perspective; they rethink the formats of the Italian restaurant; they are rediscovering foraging and farming; they introduce serious cocktail programs. This book covers thirty-two chefs and restaurateurs who are reinterpreting the “greatest hits” of Italian dining: from trattorias to fine dining, from aperitivo to pizzerias. Laura Lazzaroni takes her readers on a visual north-to-south tour of this new cucina italiana, stopping at restaurants, inns, farms, and pop-ups all across the country, showing in stories and recipes the multitude of approaches, influences, and ingredients that compose this movement, which is paving the way for the country’s gastronomic rebirth.
Recipes from the kitchens and restaurants of Italy’s new culinary masters, who combine an innate sixth sense for quintessentially Italian flavour with a contemporary approach, defining an exciting new gastronomy.