Cover image for Regional Italian cuisine : typical recipes and culinary impressions from all regions
Regional Italian cuisine : typical recipes and culinary impressions from all regions
Hess, Reinhardt.
Personal Author:
Uniform Title:
Echte Italienische Küche. English
U.S. edition.
Publication Information:
Hauppauge, NY : Barron's, [1999]

Physical Description:
320 pages : color illustrations ; 29 cm
General Note:
Includes indexes.
Subject Term:
Added Author:
Format :


Call Number
Material Type
Home Location
Item Holds
TX723 .H49 1999 Adult Non-Fiction Central Closed Stacks-Oversize

On Order



Many delicious dishes have originated in cities such as Genoa, Milan, Bologna, Florence, Rome, Naples - as well as from Italy's diverse rural regions. This handsome, oversized book not only tells food lovers how to prepare 230 mouth-watering recipes, but also shows Italy's breathtaking cityscapes, coastal regions, and the countryside where world-famous Italian food products are grown, cultivated, and prepared. It's a cookbook and travelogue all rolled into one beautifully photographed package. Whether it's pasta, pane or pesce, you'll find the recipe here.

Author Notes

Reinhardt Hess was for many years the editor of a major cooking magazine in Germany and now devotes full time to writing cookbooks.
Sabine Salzer was a magazine editor in Germany before becoming a cookbook editor at the German book publisher, Grafe und Unzer.
Franco Benussi is a native of Milan but now lives in Munich, where he is a widely respected cooking consultant.
Elisabetta A. Giacon Castleman was born and raised in Bolzano, in the Italian Alps. She now lives in the United States where she is a baking and cooking instructor and a food columnist whose articles appear in publications throughout North America and the world.

Reviews 1

Library Journal Review

Does anyone need yet another coffee-table book on Italian cooking? This reasonably priced volume is filled with color photographs of scenery, people, and food. However, it's a translation of a 1991 German book, and the recipe instructions are often confusing or awkward; furthermore, most of the recipes are available in myriad other Italian cookbooks. Michele Scicolone's recent Savoring Italy (LJ 10/15/99) has both stunning color photographs and excellent recipes, and it's the one to choose. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Table of Contents

Preface and Introductionp. 6
The Culinary Regionsp. 8
Liguria and Coastal Tuscanyp. 10
Cliffs and Ocean: The Regions and Their Productsp. 12
People, Events, Sightseeingp. 14
The Winesp. 16
Regional Recipesp. 17
Olive Oilp. 42
The Po Basinp. 48
Emilia-Romagna, Veneto, Southern Lombardy
Flatlands and Foggy Fields: The Regions and Their Productsp. 50
People, Events, Sightseeingp. 52
The Winesp. 54
Regional Recipesp. 55
Cheese--Product of Milk and Rennetp. 80
The Alpine Regionsp. 88
Aosta Valley, Piedmont, Northern Lombardy South Tirol, Trentino and Friuli-Venezia Giulia
Peaks and Valleys: The Regions and Their Productsp. 90
People, Events, Sightseeingp. 92
The Winesp. 94
Regional Recipesp. 95
Grappap. 122
Tuscany, Umbria, and Le Marchep. 126
Hills and Cypresses: The Regions and Their Productsp. 128
People, Events, Sightseeingp. 130
The Winesp. 132
Regional Recipesp. 133
Chianti Classicop. 164
Latium and Sardiniap. 168
City and Suburbs: The Regions and Their Productsp. 170
People, Events, Sightseeingp. 172
The Winesp. 174
Regional Recipesp. 175
Coffeep. 202
Abruzzi, Molise, and Apuliap. 206
Tradition and Trulli: The Regions and Their Productsp. 208
People, Events, Sightseeingp. 210
The Winesp. 212
Regional Recipesp. 213
Fishp. 234
Campagna and Basilicatap. 238
Volcanoes and Beaches: The Regions and Their Productsp. 240
People, Events, Sightseeingp. 242
The Winesp. 244
Regional Recipesp. 245
Pastap. 268
Calabria and Sicilyp. 272
Hills and Islands: The Regions and Their Productsp. 274
People, Events, Sightseeingp. 276
The Winesp. 278
Regional Recipesp. 279
Tomatoesp. 306
Index and Glossary from A to Zp. 310
Recipe Index from Appetizers to Dessertsp. 317
Italian Culinary Termsp. 319