Italian Food Artisans: Traditions and Recipes

Although there are more than 50 authentic recipes in this lovely book, it is far more than a collection of Italian recipes. Instead, the author sets out to visit the small villages and town in Italy in an attempt to find the food artists who keep culinary traditions alive. I loved reating about such craftsmen as the ones who make Parmigiano-Reggiano cheese, Italian chocolate and other delicacies. An extra bonus- a list of restaurants and Culinary Guides to Italy - for those who wish to meet the people described in the book or taste the foods themselves.

This is a really interesting book. It tells you the traditional way such things as olive oil, balsamic vinegar and mozzarella cheese are made. It gives you a sense of the history of these foods in Italy, makes you appreciate them all the more and, makes you feel that much more part of the culture. One interesting fact: the vinegar we all think of as Balsamic is a pale version. The real traditional kind is thick as molasses and used a drop at a time on meat and other things. A very compelling and beautiful book!