Culinaria Italy

As it says in the introduction, "Culinaria Italy" is "where the art of cooking and the art of living meet." This is a fairly comprehensive one volume adventure which explores the culture of the 19 regions of Italy. In the 750 miles from the Alpine mountains to the toe of the boot, the geography and history have shaped the people and the food. Available ingredients and the proximity of central Europe make cuisine in the northern part of Italy quite different from the Mediterranean influences in Sicily. "Culinaria Italy" contains everything from maps to copies of 400 year old still life paintings of food from the Old Masters, in addition to some mouth watering recipes. For example, one section describes the region's wine making history and includes a lavish description of the Murano glassworks. So, you'll have a great cultural appreciation when you sip your wine from a Murano goblet. The section on the Compania Region includes a beautiful four page layout about tomatoes. Pictures, descriptions, discussion of commercially available tomato products, instructions on how to can your own tomatoes, and several recipes that feature the tomato. There are similar sections of the book that give you plenty of detail on Italian olive oil, herbs, cheeses, wines, pastas, and more. This is a beautiful book with gorgeous photography; evocative of a culture and a way of life. It's so much more than a cookbook! Highly recommended!!

CULINARIA ITALIA is more than a book about food: this magnificently produced volume offers more information about Italy than most books focused on the culinary arts. Put together by the team of editors Claudia Piras and Eugenio Medagliani and photographers Ruprecht Stempell and Guenter Beer, this volume of information is a colorful, intelligent, inspiring, educational and very entertaining book about the glories of Italy. Broken down in to regions (what country is better known for Regional modes of living and eating?), we are traveled from north to south and in each region not only are the particular specialties of pasta, sauces, cheeses, wines, fish and meat dishes described, illustrated and given recipes, but also the specifics of the locales are described - geographic, architectural, historical, and cultural. For example, in the Veneto section we learn about living in Venice (Carnevale is a focus), the fishing techniques, the glass house of Murano, Harry's Bar of Hemingway fame, the joys of gondola cruising, and the cheeses so tied to the region in addition to a fine sampling of recipes of famous Venetian foods. While some may bask in the very fine photographs spread so generously on every page of the book, others will read the secrets of how orchiette is made, the definition differences between macaroni and spaghetti, the nurturing of mussels, the manner of making the various forms of polenta etc. In other words, both the visual and the text are of the highest order. This book may make a dent in your lap (it is nearly 500 pages long!) but it will also make a strong mark in your desire to book passage to the land of beauty and culinary delights that is Italy. Highly Recommended for every reader. Grady Harp, January 07

This is another fantastc book in the Culinaria series. I own their Spain, France, Europe, and of course, Italy volumes.If you know these books, then here is the short review: It's excellent, buy it. For the uninitiated, this is as good as it gets for a full culinary tour of Italy. The pictures are beautiful, the stories interesting and educational, and the recipes are great too. Learn about the variety of Italian foods, the regions and their specialties (recipes, wines, cheeses, etc), as well as many other interesting stories (the origin of Harry's Bar). I cannot stress the excellence this book provides in the images, the organization, the culture, the background and so much more.You'll learn about different vegetables, meats, fish, cheeses, wines, spices and some history every now and again. Even if you don't try the recipes, or even cook, this is an interesting book. It is big and heavy, but what would you expect from a book that covers all of Italy's regions? I don't know about the rumor from Utah (see below), but the book is that heavy.Bottom line, these authors, photographers, publishers, etc. did an excellent job, and if you want a great well-written book for learning about Italian cooking, culinary styles and some of their culture, this is a must own.

I have been a fan of the CULINARIA series of books (European Specialties, Spain, France, The Caribbean, Hungary, Germany, to name a few). CULINARIA's Italy is their newest addition. What set the series apart from the rest of the food market cookbooks (it is almost inaccurate to call them "cookbooks" since the emphasis here is never on the recipes) is not the superb full color photographs of almost clinical detail of the various foods, food groups, regional specialties, food processes and products typical of the regions being explored, or the carefully written essays on the subjects being covered, or the cultural authenticity of the selections and the approach taken to covering the issues presented. What really differentiates these books is the love and the caring that is obvious that the editors have employed to produce every single entry into the series. All the CULINARIA books have a polished look to them, but they are more than mere glossy coffee table books (although I must admit that they look really good anywhere u place them!);they are veritable reference sources of not only the food but also of the culture of the nations and regions they explore. A veritable cornucopia of information, these books are the kind of books that can be cherished for a long time. The "Italy" book is one more jewel in the crown. Keep them coming!

My wife and I love to travel to Italy, and are constantly reading cookbooks and travel literature in search of Italian cuisine. What a joy to read this book! Each chapter describes in precise detail the ingredients and products for a specific region. I have seen this format before, but never with as much useful information. This book not only illustrates the variety of Italian products, but also gives extensive attention to the traditions of production. To read this book is to be immersed in the wonderful world of Italian culinary traditions.