The New Cucina Italiana
What to Eat, What to Cook, and Who to Know in Italian Cuisine Today
(Sprache: Englisch)
Recipes from the kitchens and restaurants of Italy's new culinary masters, who combine an innate sixth sense for quintessentially Italian flavor with a contemporary approach, defining an exciting new gastronomy.
Everybody loves Italian food. It is...
Everybody loves Italian food. It is...
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Recipes from the kitchens and restaurants of Italy's new culinary masters, who combine an innate sixth sense for quintessentially Italian flavor with a contemporary approach, defining an exciting new gastronomy.Everybody loves Italian food. It is among the most talked about, written about, and globally popular. But as travelers have sought out culinary experiences in off-the-beaten-path destinations elsewhere in the world, in Italy even consummate foodies eat the same postcard versions of traditional dishes, occasionally making forays into a handful of fine-dining favorites. Yet by far the country's most interesting cuisine is to be found outside of well-trodden establishments, and it's as varied and full of personality as it is delicious.
This generation of chefs has come a long way from their nonna's kitchen: they approach tradition with a respectful yet emancipated perspective; they rethink the formats of the Italian restaurant; they are rediscovering foraging and farming; they introduce serious cocktail programs. This book covers thirty-two chefs and restaurateurs who are reinterpreting the "greatest hits" of Italian dining: from trattorias to fine dining, from aperitivo to pizzerias. Laura Lazzaroni takes her readers on a visual north-to-south tour of this new cucina italiana, stopping at restaurants, inns, farms, and pop-ups all across the country, showing in stories and recipes the multitude of approaches, influences, and ingredients that compose this movement, which is paving the way for the country's gastronomic rebirth.
Autoren-Porträt von Laura Lazzaroni
Laura Lazzaroni is an award-winning journalist and the author of several previous culinary books in Italian. She was the first editor in chief of Food & Wine Italia, and has also worked as the features editor of L'Uomo Vogue and in New York for the weekly magazine of La Repubblica. Lazzaroni is also the co-author with 3-Michelin-starred chef Niko Romito of 10 Lezioni di Cucina (Giunti, 2015) and author of Altri Grani Altri Pani (Guido Tommasi Editore, 2017), and happily maintains a second line of work as bread consultant.
Bibliographische Angaben
- Autor: Laura Lazzaroni
- 2021, 256 Seiten, 100 farbige Abbildungen, Maße: 21,1 x 26,1 cm, Gebunden, Englisch
- Verlag: Rizzoli
- ISBN-10: 0847868559
- ISBN-13: 9780847868551
Sprache:
Englisch
Pressezitat
"Now Lazzaroni has written her third book, The New Cucina Italiana, a journey for the senses through the kitchens, restaurants, and farms of chefs across Italy who are reshaping the Italian culinary landscape as we have known it. Their approach to the nonna tradition is respectful, but they are breathing new life into it by applying new cooking techniques, focusing on more sustainable approaches, and expanding the range of restaurant formats, rethinking the trattoria, introducing mixology programs - and more." FORBES.COMFull disclosure: Milano native Laura Lazzaroni was once the editor-in-chief of Food & Wine's Italian language edition; is the biggest bread nerd you might ever meet (with a book and a tattoo to prove it), and an all-round bad-ass. One of her second book's central theses is that the chefs leading the charge to develop a new Italian cuisine have realized they must let go of what their nonne's taught them...Through 24 evocative profiles, Lazzaroni outlines the passions and ideologies that drive Italy's new guard while also taking the reader on a culinary journey that highlights the importance of regional ingredients and biodiversity. That journey extends from the green hills of Piedmont in the north where chef-farmer Juri Chiotto makes the creamiest gelato she's ever eaten (infused with hand-cut hay!), to the ancient city of Caiazzo between the mountains and the sea in the south, where one of Italy's best pizzaioli, Franco Pepe, creates pizza that's both custardy and crunchy." FOOD AND WINE
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