Though there are many individual regional cuisines in Italy, northern and southern Italian cuisines are primarily differentiated by the cooking fat and style of pasta commonly used. Northern Italian cuisine (other than on the coast) favors butter, cream, polenta, Mascarpone, Grana Padano, and Parmigiano cheeses, risotto and fresh egg pasta. Southern Italian cuisine tends toward Mozzarella, Caciocavallo and Pecorino cheeses, olive oil and dried pasta. Southern Italian cuisine also makes greater use of the ubiquitous tomato.
Italian Country Cooking
by Susanna Gelmetti
Healthy, delicious, and surprisingly simple to prepare. These are the characteristics that best describe Italian Country Cooking.
Now for the first time, Susanna Gelmetti, known internationally for her cooking courses in Italy's Umbria and Apulia regions, shares the bounty of these cuisines in Italian Country Cooking. Umbria, the relatively unknown neighbor of Tuscany, boasts a classical landscape that produces delightful wines, delicate olive oils, and hearty dishes flavored with garlic. Apulia, a region down in the heel of Italy, has a quintessential Mediterranean cuisine: fresh vegetables, fish, tomatoes, pasta, and olive oil.
The fusion of the cuisine of these two regions is what sets Italian Country Cooking apart from other cookbooks. Over 100 recipes are designed to suit any and every occasion, are easy to follow, and do not require hard-to-find ingredients. Here you will acquire confidence in a few basic techniques, and then cook in a relaxed and joyful mood-an essential accompaniment to all Italian food.
Start with Antipasti and choose from such delights as Red Onion Frittata, Grilled Courgette and Goat's Cheese Parcels, and, of course, learn the secret for making perfect pizza.
Next move on to Primi piatti (the first course) where pasta is one of the basic ingredients. Try a pasta recipe, or experiment with risotto or a nourishing soup. You'll learn to make perfect fresh egg pasta, perfect gnocchi, and perfect risotto along the way.
Secondi piatti consists of meat and fish recipes: Veal Noisettes with Grapes and Pomegranates, Apulian-Style Roast Lamb with Potatoes, and Fillets of Seabass or Trout with Oranges and Artichokes are among the delicacies on the menu.
Italians are passionate about vegetables, and in Verdure you'll find vegetable dishes that when coupled together produce hearty meals, yet can stand alone quite beautifully as accompaniments to meat and fish. Broad Beans and Chicory can be served followed by a dish of stuffed vegetables, baked onions, and a salad of mixed greens to create a complete meal, for example.
For centuries Italy has been famous for frozen confections. Cakes and ice creams are eaten to round-off a meal, but can also be enjoyed as snacks throughout the day. A slice of cake and a glass of wine is a very homey Italian indulgence. Dolci features many delectables: Apricot and Amaretti Tart, Chilled Zabaglione, and Chestnut Semifreddo to name a few.
Italian Country Cooking is filled with beautiful illustrations and photographs. This book is a refreshing resource for those who love Italy and its flavors.
Italian Country Cooking
by Susanna Gelmetti
Illustrations by Robert Budwig
Ten Speed Press, 1996
$16.95, paper, 128 pages
Reprinted with permission
- When To Eat
- Where To Eat
- How To Order Italian Coffee
- How To Eat Italian-Style
- About Cheap Eats in Italy and Cheap Sleeps in Italy
- Asparagus Omelet (Asparagus Frittata)
- Cornmeal Bread (Polenta)
- Fresh Pasta
- Hazelnut Dipping Cookies (Hazelnut Biscotti)
- Italian Wine Sherbet (Vin Santo Sorbet)
- Lemon Ricotta
- Marinated Mozzarella
- Creamy Mushroom Rice (Risotto al Funghi)
- Pasta and Bean Soup (Pasta di Fagioli)
- Pasta in Rich Sauce (Pasta Carbonara)
- Pasta with Sausage (Pasta alla Campidanese)
- Pizza Crust (Focaccia)
- Potato Pasta (Potato Gnocchi)
- Ricotta Cheesecake (Torta di Ricotta)
- Shrimp in Garlic Butter (Shrimp alla Griglia)
- Spaghetti with Olives and Capers (Spaghetti alla puttanesca)
- Stuffed Zucchini (Zucchini Ripiene al Prosciutto)
- Mocha Ladyfinger Cake (Tiramisu)
- Veal Scallops with Tomatoes and Basil (Veal Scaloppine)
- White Bean Salad
Pasta, Risotto & You (with recipes)
from Kate's Global Kitchen:
- Italian Country Cooking by Susanna Gelmetti
- Baked Asparagus (Asparagi Al Forno)
- Penne with Ricotta, Lemon and Basil
(Penne con Ricotta, Limone e Basilico)
- 99% Fat-Free Italian Cooking by Barry Bluestein & Kevin Morrissey
- Betty Crocker's Italian Cooking by Antonio Cecconi
- Biba's Italy by Biba Caggiano
- Biba's Taste of Italy by Biba Caggiano
- Cooking the Roman Way by David Downie
- Cucina Ebraica by Joyce Goldstein
- David Ruggerio's Italian Kitchen
- Flavors of Italy: Emilia Romagna by Rosalba Gioffré
- Gusto Italiano by Ursula Ferrigno
- How to Cook Italian by Giuliano Hazan
- Insalate by Susan Simon
- Italian Family Cooking by Father Joseph Orsini
- Italian Farmhouse Cookbook by Susan Herrmann Loomis
- Italian Festival Food by Anne Bianchi
- Italy Anywhere by Lori De Mori, Jean-Louis De Mori and Antonio Tommasi
- Little Foods of the Mediterranean by Clifford A. Wright
- Mangia by Ricardo Diaz & Nancy Jessup
- Naples at Table by Arthur Schwartz
- Nick Stellino's Passione
- Saveur Cooks Authentic Italian by the Editors of Saveur Magazine
- Simple Italian Food by Mario Batali
- Sweet Sicily by Victoria Granof
- The Slow Mediterranean Kitchen by Paula Wolfert
- Umbria by Julia della Croce
Back to the main Italy page
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This page modified January 2007