Bugialli’s Italy: Traditional Recipes From The Regions Of Italy

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Bugialli’s Italy is a delicious culinary tour. This well-known chef travels throughout “the boot,” presenting the best dishes from each region. Star of his own PBS television series, Giuliano Bugialli is an expert on all things Italian and all things gastronomic. From Tuscany and Naples to Sardinia and Sicily, the quintessential dishes from each area are all here for your eating pleasure. There are antipasti and desserts; a plethora of pastas, sauces, and soups; delicious risottos and fresh, crispy salads. Bugialli is passionate about his love for authentic Italian cooking, and faithfully reproduces recipes that have been passed down through the generations. In Italy, a meal is a long, lavish affair not to be rushed, and Bugialli’s Italy mimics the structure of a traditional meal: the first chapter is for antipasti; next come soups, pastas, and risottos–right through to final chapter and the last course of dessert. Each chapter and each course reflects the eclectic mix of Italy’s regional cooking. For a main course, Campania offers a Monkfish in Savory Sauce–making good use of this Mediterranean region’s love of fresh fish. From Piedmont, a region famous for its vineyards, Bugialli presents a Rump Roast Cooked in Barolo Wine, a succulent dish combining meat, garlic, nutmeg, and fresh rosemary with a whole bottle of full-bodied wine.