The Cooking of Emilia Romagna, Illustrated Edition

Back in print in a new illustrated edition with color photographs! Giovanna Bellia La Marca guides readers through the wealth of local delights in Emilia-Romagna, a region in northern Italy famous for its gastronomic offerings. The Emilia-Romagna region in northern Italy is home to several of the world’s most renowned gastronomic cities—the capital, Bologna, has given its name to the famed Bolognese sauce; from Parma comes exquisite prosciutto, the best-known pork product of Italy; Parmigiano-Reggiano cheese has been made in Parma and Reggio-Emilia for over 700 years; and Modena has been producing unrivaled balsamic vinegar for centuries. This culinary heartland is also well-known for its delicate homemade pastas. Giovanna Bellia La Marca (author of Sicilian Feasts and host of YouTube’s “Kitchen on the Cliff” cooking show) takes readers on a personally-guided tour through the culinary landscape of this beautiful Italian region. From homemade tagliatelle noodles with a rich, hearty Bolognese Ragú, to unique desserts like Torta Ferrarese, a confection made with fresh egg noodles layered with almonds, sugar, and butter that hails from the town of Ferrera, home chefs will fall in love with the classic Italian fare presented in these 140 recipes. A section on cooking techniques teaches the correct way to peel chestnuts, clean leeks, soak dried beans, and much more. Also included are guides to the wines of the region and Italian ingredients, a resource section with specialty retailers, and a bibliography. Along the way, La Marca reminisces about her favorite meals, people, and places in Emilia-Romagna, sharing a true taste of the region with readers. Sample recipes: • Fritelle di Castagna (Chestnut Fritters) • Cavoli alla Romagnola (Savoy Cabbage Romagna Style) • Ragu’ Romagnolo di Lugo (Meat Sauce From Lugo) • Polenta con Funghi (Polenta with Mushrooms) • Ossobuco alla Romagnola (Ossobuco in the style of Romagna) • Pollo Ripeno di Castagne (Chestnut-stuffed Chicken) • Brodetto (The Classic Fish Stew of Romagna) • Salsa Zabaglione (Zabaglione Sauce) • Classico Ragu’ Bolognese (Classic Bolognese Sauce) • Torta Ferrarese (Fresh Noodle Cake from Ferrara) • Crostata di Albicocche (Apricot Tart)

Pages: 220, Edition: 2. ed., Hardcover, Hippocrene Books