Lidia’s Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most Hardcover – April 10, 2007 by Lidia Matticchio Bastianich, Tanya Bastianich Manuali

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Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich’s legendary cooking.

For the home cook and the armchair traveler alike, Lidia’s Italy offers a short introduction to ten regions of Italy–from Piemonte to Puglia–with commentary on nearby cultural treasures by Lidia’s daughter Tanya, an art historian.- In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea.- From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel.- From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup.- In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors.- In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons.- In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert.- In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them.- In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes.- From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon.- In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura.

There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.

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