Italian

Having lived and traveled in France repeatedly over the years I know pretty well the regional differences when it comes to food. Like what the specialty of a region is, or where a specific dish hails from. Italy is another matter completely. I have a general sense of the regional differences, north versus south, Tuscan, Roman and Sicilian. Those differences also vary widely from village to village and province to province. The longest stretch of continuous time I’ve spent in Italia was two and half months. I spent that time in the region of Umbria — smack, dab in the middle of the country. Food there was unfamiliar, and I could easily have used the wonderful book “Italy Dish by Dish” to guide me and answer unending questions I had about the region’s food.

“Italy Dish by Dish” is here to answer travelers’ (both armchair and mobile) questions about what is what when it comes to food, eating, cooking and dining in Italy. The book describes more than 3,000 dishes found throughout every region of Italy. Broken down by region each chapter is organized alphabetically by course then by ingredient and ends with an iconic recipe that represents that area; for example the chapter on Umbria ends with a recipe for Pizza di Pasqua al formaggio – a dish I remember fondly. There are also listings for the region’s cheeses and wines as well as food and wine pairing suggestions. A detailed glossary describes the bounty of the land and sea that makes up la cucina italiana while an index easily puts menu items close at hand.

How could I not get this book? The title is me. What makes this better than most wine pairing books is that it really delves into the recipes and specialties that make each region unique, explaining wine types, laws and labeling terms along the way. The recipes aren’t always quick or easy, but they are authentic and quite flavorful.

How can you go wrong cooking Spaghettini with Shrimp and Ginger, Macaroni and Cheese with Truffle Oil (better the second day), Osso Buco Emilia-Romagna Style or Slow-Baked Lamb with Potatoes? Plus, they choose the wine for you. A book that makes learning and eating a pleasure.

As recommended by Lisa Dinsmore

Buy The Wine Lover Cooks Italian

One of the nice things about this book is that every thing in it takes 45 minutes or less to prepare.  And the other nice thing is, most of the recipes are actually easy to make on a budget – Spaghetti with tomatoes and anchovies (let’s face it, you either like anchovies or you don’t and some of us do!); Red Snapper with Fresh Tomatoes and Black Olives; Chicken Braised with Tomatoes and Black Olives; Veal Stew with Green and Yellow Peppers; Savory Three Meat Loaf with Simple Tomato Sauce; Red Cabbage Slaw; Marinated Green Beans – you get my point.  And everything we’ve tried, anyway, is perfect!

As recommended by Amy Ephron

Buy Every Night Italian

In our house, we think Jamie Oliver walks on water.  Every recipe from Jamie Oliver’s Jamie’s Italy rocks.  And all you have to do is follow the directions.  The variation on spaghetti carbonara with chicken instead of ham is genius.  The Prawn and Parsley frittata is totally great (and I don’t even like frittatas and neither does Jamie Oliver). 

And it’s just so simple to use!  And it’s kind of like having a friend in the kitchen.  The grilled swordfish with salsa di giovanna is an exercise in simple bliss.  And the whole fish baked in salt is something you didn’t think you could try at home.... 

Buy Jamie's Italy