Culinaria Italy [antikvár]

WHERE THE ART OF COOKING AND THE ART OF LÍVING MEETL'ARTE DELLA CUCINA ITALIANAWhether a gastronomic tour of Italy, an elegant meal at the home of an Italian acquaintance, or "cooking Italian" back in one's own kitehen, the prospect is mouth-watering. It evokes memories, perhaps of holi-days past, and the remembered flavors of culinary delights enjoyed in that land fringed with mountains, the land where the lemon tree blooms. Fine antipasti, and pasta of every shape and form, delicious sauces, fresh fish and seafood, erisp salads, fruit, and vegetables, straight from the garden; and pork, beef, vvild boar, lamb, and even kid, all of the highest quality straight from the butcher. Last but not least are Italy's baked goods and desserts, from the savory focaccia to sugar-sweet confections such as cassata. The popularity of la cucina italiana has never been greater.This is true not only of cooking in Italy itself, where traditional recipes are enjoying something of a renaissance, but alsó in other countries where there has been a revolution in what is called "Italian cuisine."The days when this meant simply pizza, spaghetti, and cheap Chianti in wicker-clad bottles, are long gone. Now, ambitious food retailers, excellent chefs, gastronomic experts, and whole armies of talented home cooks have ensured that authentic Italian specialties are known and available far beyond their country of origin. The customer asking for arborio or carnaroli rice by name has surely been exploring the art of making a good risotto; the one requesting a particular prosecco has perhaps spent the previous evening discussing that very winemaker. Today, almost everyone knows that freshly grated parmesan tastes better than the ready-grated packet variety, convenient though this is. What is the key characteristic that makes Italian cuisine what it is? What particular charm has aroused such lively interest? Italian cuisine is not a single entity. There is great variety in a country of Italy's size; it is about 750 miles (1200 kilometers) from the Alpine peaks of the north to the toe of the "boot." The country alsó has two large islands, Sicily and Sardinia. Its changing geography from north to south results in a fascinating profusion of different foods; the distinct microclimates produce a great rangé of different sausages, hams, and cheeses - as well as the rich palette of Italian wines.The changing historical fortunes of the various regions have alsó left their mark on the cuisine. Sicilian cooking, for example, still reflects a degree of Arab influence to this day, and the Austro-Hungarian dish of goulash can still be tasted in Trieste.Italian cuisine, then, cannot be seen as a unified tradi-tion; on the contrary, each region has its own colors. Certain features are common to every city and province, such as the insistence on highest quality produce, and the love, care, and enthusiasm employed in preparing it.People frequently travel long distances and pay slightly higher prices to buy from a favorité retailer or producer. All over Italy there are speciálist producers dedicated to traditional methods. In Tuscany, for example, there are pork farmers devoting their efforts to preserving the cinta senese breed of pigs. These pigs lead a semi-wild existence, so keeping them is very cost-intensive, but their meat is of high quality and incomparable flavor. Although the producers realize that theirs is a niche product, they find that more and more consumers are looking for quality rather than quantity. Another example of this trend is the fact that cheese merchants are choosing to stock raw milk cheeses from small-scale cheese-makers despite the distinct lack of enthusiasm shown by the food control legislators of the European Union for such resolutely noncompliant produets.The Italian table presents us with a veritable feast.The régiónál variadon, the high quality of the produce, and a sense of tradition are its mainstays.Yet these alone are not enough: perhaps the true foundation on which this richly laden table rests is the Italian attitűdé to food and drink. Food in Italy means pure enjoyment, daily cele-brated as a feast for the senses, in the company of family or friends, at home or in a good restaurant. But now it is time to set out together on a journey of diseovery. It will take us through 19 regions of this enchanting country that never loses its magic. Take a look inside the cooking pots, taste the wines, and meet interesting people. Listen to tales about our daily bread, tales from the earnest to the amazing. Did you know how to cheat the Devil with a cheese? Or how you can use a cake to save your life? Culinaria Italy will reveal this and more.We hope you enjoy reading this book and sampling the many recipes it contains.Good luck and lmon appetito!Claudia Piras