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Zusatztext "Excellent! witty. . . . Not to be confused with your everyday cookbook. . . . It is a keeper for my own kitchen." Informationen zum Autor Oretta Zanini De Vita is a distinguished Italian food historian. She is the author of more than forty books on Italian food and its traditions, including Encyclopedia of Pasta (UC Press). Klappentext "This superlative collaboration between author and translator has produced the very best kind of cookbook: authoritative but exciting, scholarly but racily written—everything the cook or scholar wants to know about the traditional food of the region around Rome.” —Paul Levy, editor of The Penguin Book of Food and Drink “Oretta Zanini and Maureen Fant are the very two experts I would consult first with any question on Roman cuisine, and this product of their collaboration is as rich and complex as a classic coda alla vaccinara (their recipe for which happens to be delicious). The breadth of information presented here is impressive and the selection of recipes refreshingly authentic, including intestines, heart, sweetbreads, and other delicacies of the quinto quarto so often left out of books on Rome published outside of Italy. At a time when Tuscany and Sicily occupy so much space in our collective Italian fantasies, it’s a pleasure to have a definitive exploration of Roman cuisine to put on the shelf or bring into the kitchen.” —Mitchell Davis, The James Beard Foundation "Zanini has written a fascinating profile of a region of Italy almost unknown to Americans--and that's strange because it's the region of the country’s best-known city, Rome. But Lazio and the Roman countryside remain a terra incognita despite their rich history and very rich culinary culture, all of which helped make Rome the center of the universe for many centuries and a place of endless enchantment to this day. Here are dishes that have traversed the ages and flavors that once beguiled Caesar just as they do modern tourists. Zanini provides astute analysis of how and why Romans and the people of Lazio eat what they do--and moreover, she gives us recipes so we can try them in our own kitchens." —Nancy Harmon Jenkins, author of The Essential Mediterranean: How Regional Cooks Transform Key Ingredients into the World’s Favorite Cuisines "Excellent, witty... Not to be confused with your everyday cookbook... It is a keeper for my own kitchen."--A Traveler's Library Zusammenfassung The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, and pork. It is the food of ordinary, frugal people, yet it is a modern cuisine in that it gives pride of place to the essential flavors of its ingredients. This book offers a substantial and complex social history of Rome and Lazio through the story of its food. Inhaltsverzeichnis Foreword by Ernesto Di Renzo Translator's Preface by Maureen B. Fant Acknowledgments Introduction The Agrarian Landscape of the Campagna Romana The Tiber and Fish in Popular Cooking Water and Aqueducts Mills on the Tiber: Bread and Pasta in Rome Rome and Its Gardens Sheep! Shepherds! and the Pastoral Kitchen Roads and Taverns Fairs and Markets Roman Carnival The Jewish Kitchen of the Roman Ghetto The Papal Table Giuseppe Gioacchino Belli! Poet of the Roman Kitchen Hollywood on the Tiber Traditional Sweets Olives Etruscan Lands: Viterbo and Tuscia Sabina! Land of Olive Trees and Hill Towns From the Castelli to the Ciociaria Buffalo Country: The Pontine Marshes Coastal Lazio and the Sea Recipes Thoughts on the Interpretation of Italian Recipes Primi piatti ? First Courses Secondi piatti ? Main Dishes Verdure e legumi ? Vegetables and Legumes
