Italian Regional Recipes: A Cookbook

From the Emmy award-winning chef and bestselling author, Lidia Bastianich, comes a collection of wonderful, uncomplicated recipes from little-known parts of Italy. The recipes celebrate time-honored techniques and elemental, good family cooking, as Lidia penetrates the heart of Italy, starting from the north, working down to the tip, and ending in Sardinia.

Lidia unearths a wealth of recipes from various regions of Italy, each with its own unique culinary tradition. From Trentino-Alto Adige, she shares Delicious Dumplings with Speck (cured pork), and dishes where apples accent soup, pasta, salsa, and salad, as well as a chicken roasted and beef braised with local beer. In Lombardy, she explores a world of rice, baked in a frittata, with lentils, butternut squash, and gorgonzola, as well as the special treat of Risotto Milan-Style with Marrow and Saffron.

Venturing into Valle d'Aosta, Lidia presents Polenta with Black Beans and Kale, and local fontina featured in fondue, a roasted pepper salad, and embedded in veal chops. From Liguria, an array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables. Emilia-Romagna offers an olive oil dough for making the traditional, versatile vegetable tart erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine Bolognese.

Lidia's journey continues to Le Marche, where she shares Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment. Umbria introduces the sweet Norcino black truffle and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait.

In Abruzzo, Lidia unveils fresh scrippelle (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a "guitar," Rabbit with Onions, and Lamb Chops with Olives. Molise offers Fried Ricotta, homemade cavatelli pasta in a variety of ways, Spaghetti with Calamari, Shrimp, and Scallops, and Braised Octopus.

Basilicata presents Wedding Soup, Fiery Maccheroni, and Farro with Pork Ragù. Calabria shares Shepherd's Rigatoni, steamed swordfish, and Almond Biscottini. Finally, in Sardinia, Lidia discovers Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping.

This rich feast of a book represents the work of the local people and friends with whom Lidia made intimate contact – the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. Additionally, Lidia's daughter, Tanya, takes readers on side trips in each of the twelve regions to share her love of the country and its art.

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