Regional Foods of Northern Italy: Recipes and Remembrances
Marlena de Blasi's life-long love affair with cooking began at age 9 on a beach along the coast of Liguria, Italy. There she met an elderly woman roasting potatoes coated with rosemary, olive oil, and salt over an open fire. "It was then," de Blasi writes, "that I began to understand that the way people eat and drink is more a measure of them than all the other measurements...." In her book,Regional Foods of Northern Italy, de Blasi finds that her adopted homeland is filled with tastes, smells, and textures that evoke far more than great meals--they are the stuff of memory and dreams.Regional Foods of Northern Italyfocuses on 10 "gastronomic regions," areas in which the author has worked, lived, and cooked: Tuscana, Umbria, Romagna, Emilia, Veneto, Lombardia, Piemonte, Val D'Aosta, Friuli-Venezia Giulia, and Marche. The recipes in this book are, as de Blasi explains, only "interpretations" of these regional cuisines, since it would be nearly impossible to replicate the exact qualities of the local ingredients--the sweet white butter of the Romagnans or the chile peppers of La Marche. Still, wherever it's cooked,Pasta di Alberto Bettini, with its lacing of basalmic vinegar, is a loving expression of its native Emilia, while so simple a meal as olive oil drizzled over bread and eaten with a glass of red wine evokes the ageless hills of Tuscany. Whether you live in Stockholm or San Diego, Marlena de Blasi's fine collection of recipes can transport you--for the length of a meal, at least--on an extraordinary journey through Northern Italy. SoBuon viaggio--e Buon appetito!