Lidia's Italy

Lidia's Italy

140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most

By Lidia Matticchio Bastianich; Tanya Bastianich Manuali; Tanya Bastianich Manuali

Knopf Publishing Group, Hardcover, 9781400040360, 384pp.

Publication Date: April 10, 2007

In this exciting new book the incomparable Lidia takes us on a gastronomic journey from Piemonteto Puglia exploring ten different regions that have informed her cooking and helped to make her the fabulous cook that she is today. In addition, her daughter Tanya, an art historian, guides us to some of the nearby cultural treasures that enrich the pursuit of good food.
. In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region's Middle European influences; and "buzara," an old mariner's stew, draws on fish from the nearby sea.
. From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel.
. From Friuli, where cows graze on the rich tableland, comesMontasio cheese to make "fricos"; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup.
. In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors.
. In Piemonte, the robust Barolo wine distinguishes a fork-tender "stufato" of beef; local white truffles with scrambled eggs is heaven on a plate; and a "bagna cauda" serves as a dip for local vegetables, including prized cardoons.
. In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert.
. In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them.
. In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes.
. From Sicily's Palermo she brings back "panelle, "the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon.
. In Puglia, at Italy's heel, where durum wheat grows at its best, she makes some of the region's glorious pasta dishes and re-creates a splendid focaccia from Altamura.
There are 140 delectable recipes to be found as you make this journey with Lidia.And along the way, with Tanya to guide you, you ll stop to admire Raphael's fresco "Triumph of Galatea," a short walk from the market in Rome; the two enchanting women inthe Palazzo Abbatellis in Palermo; and the Roman ruins in Friuli, among many other delights. There's something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.

About the Author
Lidia Bastianich is the author of three previous books: "La Cucina di Lidia" and" "the best-selling "Lidia’ s Italian Table "and "Lidia’ s Italian-American Kitchen"– also the names of her nationally syndicated public television series. She is the owner of the very successful New York City restaurant Felidia, as well as Becco, Esca, and Lidia’ s in Pittsburgh and Kansas City, and she gives lectures on Italian cuisine throughout the country. She lives on Long Island in New York and she can be reached at her Web site,