Stuffed Pasta

There are over 130 different Italian pasta shapes catalogued in the book, including over 20 different styles of stuffed pasta.

Salumi

Italy is, for many, synonymous with charcuterie. From the famous prosciutto di Parma to the precious lardo di Colonnata, readers can find an inventory of the most delicious cured meats from the peninsula.

Olives

In brine, in oil, dried, added to a martini, or to top a pizza, there is an oliva for every occasion.

The Artisan Breads of Italy

Ever since the word flour entered the Latin language and the Romans mastered arte bianca, (“white art,” referring the trade of the baker), bread has occupied a fundamental place in the Italian diet.

Choose Your Own Cheese Adventure

While climate and terroir might be words more associated with winemaking, cheese can be judged in the same way. In the colder Northern regions of Italy, harder, more aged cheeses, like parmigiano-reggiano are prevalent. In the warmer Southern regions, softer, fresher cheeses, like mozzarella, are more popular.

Start Your Day Right with an Italian Breakfast

How one starts their day depends on the region.

IN GENOA: Focaccia dipped in a latte.

IN NAPLES: Coffee with sfogliatelle, a kind of puff pastry shell filled with cream or ricotta.

IN THE DOLOMITES: The day begins with strudel.

IN SARDINIA: One eats seadas, fried ravioli with pecorino and honey.

IN ROME: The morning starts with a coffee and a maritozzo (a small pastry filled with whipped cream) or, for those who prefer a savory flavor, a tomato pizzetta.

The Beaneater, Annibale Carracci, 1583–1585

This iconic work is part of the comic tradition and celebrates the riches of the Bolognese terroir as much as it enjoys the ill-mannered mores of the peasant—busy, open mouthed, eagerly plunging his wooden spoon into his bowl of beans. Placed in the foreground, among onions, bread, and a jug with its glass of wine, is torta d’erbe, a Bolognese dish par excellence and the true star of the table!

Federico Fellini, Screenwriter and Director

Famed Italian filmmaker Federico Fellini filled his films with food-centric scenes. His life philosophy was a simple one: “La vita è una combinazione di pasta e di magia.”

“Life is a combination of magic and pasta.”

Massimo Bottura, Chef and Owner, Osteria Francescana

This Michelin three-star chef from Modena is the most influential man in Italian gastronomy. His reinterpretation of classic dishes has inspired and invigorated the Italian culinary community, illuminating a path toward the future with an eye still fixed on tradition.