In our new book two of Italy’s most iconic ingredients, rosemary and red wine, take center stage to connect the culinary and cultural heritage of regional Italian food with a collection of recipes from generations of Italian cooks, chefs, restaurateurs, cooking schools and the author’s time spent in Italy with her Italian family and friends. Ingredients and methods are prefaced by brief introductions meant to help the reader and would-be cook understand the purpose of the dish, its storied history, or a trick for making it just right.
The recipes are a culinary backstory to the author’s travels in Italy over the last 20+ years and include taste and travel tips that make this part cook book and part culinary travel guide. The author encourages you to look beyond the fork of every Italian dish and you will find a fascinating gastro-history developing a taste for Italy and wanting more.
Click here to read a sample chapter.