Anyone who has strolled around Venice in search of something to eat will surely have come across cicchetti. They are served in bars, bàcari, and other eateries from late morning onward and are the Venetian equivalent of Spanish tapas and French canapés; irresistible little snacks of every imaginable configuration.
Cicchetti is for those of you in love with Italy and Italian food. Many people find sitting around a table with friends and family to be one of the great joys in life. This book will help bring what wonderful Italian tradition home with regional recipes from all over Italy prepared in irresistible bite-sized portions.
"Small plates" have become popular for both restaurants and now home cooking. From tapas of Spain to the mezze of the Middle East and the canapes of France, finger food allows us to eat almost anything guilt free. The smaller bite-size portions make even the most fattening ingredients consumed without concern.
This book will teach you all about this Venetian tradition while delivering a unique collection of dishes that span the entire country. In no time you'll be serving your friends irresistible little snacks on sticks or on bread with an ombra, as aperitif or for lunch on a plate with a glass of crisp soave.
|Publisher:||Race Point Publishing|
|Product dimensions:||7.60(w) x 9.80(h) x 1.00(d)|
About the Author
Food writer, cook, teacher and traveller Lindy Wildsmith is a great believer in the importance of seasonal ingredients and connecting with the land, people and producers she meets. Her book Cured was shortlisted for the André Simon award and the Guild of Food Writers best food book. Her most recent book, Artisan Drinks, 2014, celebrated the pleasure to be had from making your own everything, from tisanes to champagne.
Lindy has worked with Chef Franco Taruschio OBE (founder of the famed Walnut Tree Inn) since his retirement 15 years ago. For many years she ran the Chef’s Room cookery school in Wales, and now organises pop-up corporate and bespoke private cooking events, as well as teaching preserving and curing at The School of Artisan Food in Nottinghamshire, and Italian cooking at the WI cookery school, Denman College, near Abingdon.Cook and food writer Lindy Wildsmith specializes in British country and Italian regional food. She is in love with Italywhere she lived for many years. Lindy speaks fluent Italian and has an in-depth knowledge of Italy and Italian food. She believes that sitting around a table with friends and family is one of the great joys of life. Lindy runs The Chef's Room fish and cookery school in Wales where she teaches regularly with Franco Taruschio, founder of the Walnut Tree Inn. She also teaches residential courses at Denmanthe National WI College near Abingdon in Oxfordshire. Lindy speaks professionally and this year she will be taking part in the "Discover the Origin" scheme, presenting seminars for the catering, delicatessen, and restaurant trades on Prosciutto di Parma and Parmigiano Reggiano. Lindy is the author of Cured, which was shortlisted for the AndrS Simon award and the Guild of Food Writers best food book in 2011. She has written books on Italian food, preserving, and more general cooking. Lindy writes a blog, grown-upfood. blogspot.com, and you can follow her on twitter @lindywildsmith.With heritage like Valentina Sforza's, it is no wonder she is such a well-respected authority on Italian food and food culture.Tracing her family back to 1369 through the illustrious Sforza dynasty, Valentina is the youngest member of a large Anglo-Italian family of gourmets. Educated in Italy, Valentina brought her qualifications for teaching and cooking from Rome to London in 1976, where she built her reputation primarily as a private chef until the publication of her first award-winning cookery book in 1984; Perfect Pasta.The award winning author of over 30 books on Italian food, Valentina is an experienced and enthusiastic teacher, sharing her food philosophy of seasonal local produce served with minimum fuss and maximum care.Now the proprietor, principal tutor and regulator at Cucina Valentina culinary adventures across Europe, and a regular face at food fairs in the UK, Valentina stills finds time to host bespoke cookery courses and undertake private catering commissions, plus you may also find her popping up on radio and television from time to time!As President of the London chapter of Les Dames D'Escoffier, Valentina is committed to strengthening the position of professional women in the world of food, beverage and hospitality, and uses her wealth of experience to mentor young women who dream of a career within it. She also finds the time to contribute regularly to Reveal Italy's website sharing insights and recipes of the vast culinary delights of regional Italy.
Table of Contents
Pescheria | Venice: Seafood 20
La Drogheria | Venice: Eggs, cheese, cured meat 46
L'Erbaria | Venice: Vegetables 58
La Beccheria | Venice: Meat 74
Il Bacaro | Venice: Aperitivi 90
Abruzzo & Molise 106
Emilia Romagna 194
Piedmont & Aosta Valley 220
Trentino Alto Adige 230
Friuli Venezia Giulia 238
Le Marche 244
Most Helpful Customer Reviews
Anyone who knows me know that Italian food is my passion. I've never had the privilege of visiting Venice, but I was excited to dig into this book and find out more about their cuisine, or at least a portion of it. I knew we were off to a good start immediately when I fell in love with Gratinata di Peoci (Gratin of Mussels). This is classic Italian cuisine. Simple recipe, few ingredients, but emphasis on QUALITY ingredients. For instance, this recipe calls for a tomato, cut in half, de-seeded, drained and cut into tiny dice, but it also tells you to leave it out when they're out of season. Out of season tomatoes just do not have the same flavor, and it will pull down the quality of the dish. Polenta Fritta con lo Stracchino (Deep-fried Polenta Sticks with Stracchino Cheese), Polpettine di Melanzane (Eggplant Patties), Polpettine di Manzo (Beef Meatballs--includes riced potatoes and sopressa or speck. Yum!), and more whet the appetite for Venetian cuisine. Now I need to find a more extensive cookbook on Venetian Cuisine. But wait! There's more! From Venice we move to the other regions of Italy and sample their goodies. How about Pan-fried Hazelnuts from Abruzzo & Molise, Calabrian Ricotta Pizza, Fish Empanadas from Sardinia or Mini Bread Rolls with Garlic & Anchovies from Tuscany. Ah, and then there's my favorite. Sicily!! I fell in love with Arancini, fried rice balls, on my very first trip to Sicily. Most recipes I find in cookbooks for arancini are for the ones with ragu inside, but my absolute favorites are the ones with mozzarella, pecorino and prosciutto. Included in this cookbook is Arancini di Riso con al Mozzarella (Fried Rice Balls with Mozzarella) which are extremely close. Just add a little pecorino cheese (young pecorino such as Primo Sale, or Pecorino Toscana)and a little chopped prosciutto and there you have it--the best arancini around! Also included are Panelle (Chickpea Fritters) like we ate from the street vendors in Palermo. Delizioso! This is a gorgeous cookbook full of beautiful, full-color photos, delightful recipes and interesting information on the different cuisines of the different regions of Italy. I thoroughly enjoyed it and highly recommend it to all. I received a copy of this book from Race Point Publishing for my honest review. All thoughts and opinions are my own.