Product Description

Here is the very best food from our very favorite cities—the glorious dining destinations Rome, Florence, Bologna, Milan, and Venice—brought to life by one of the most authoritative authors in the field. The 100 delicious, simple recipes range from time-honored home-cooking traditions to restaurant classics and even startling innovations by Italy’s star chefs, and are accompanied by invaluable cooking tips and rich, evocative atmosphere. And each chapter offers travel tips galore—on the best restaurants, wine bars, gelatarie, and markets—as well as eminently useful reference sections on ingredients and menus. Biba’s Italy will at turns transport you to a canal-side caffè in Venice and a bustling outdoor market in medieval Bologna, to a chic Milanese ristorante and the lively streets in Rome and cozy enoteca in Florence. Then lure you back home to re-create these experiences in your own kitchen.

Product Details

• Amazon Sales Rank: #695149 in Books
• Published on: 2006-09-07
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 336 pages

Amazon.com Review
Author of Trattoria Cooking among other cookbooks, PBS personality Biba Caggiano provides Italian recipes that are authentic, approachable and delicious. In Biba's Italy she offers 125-plus formulas from Rome, Florence, Bologna, Milan and Venice--among the great food centers in a country devoted to good eating. The book provides definitive versions of old favorites, including Stuffed Artichokes Roman Style; Potato Gnocchi with Classic Bolognese Ragù; and Roasted Pork with Rosemary, Sage and Garlic, as well as recipes for more innovative fare, such as Chestnut-Flour Tagliatelle with Mushrooms, and Prawns with Cannellini, Rosemary and Hot Pepper, plus formulas for a few homey sweets. Included also are reminiscences of the restaurants that yielded the recipes plus wine and dining information for those wishing to retrace Caggiano's steps. Photo-illustrated, the book excels by offering a superior, easy-to-do repertoire for both everyday and special occasion cooking--one that all cooks will use. --Arthur Boehm

From Publishers Weekly
Caggiano's pleasing collection allows home cooks to follow the current fashion of spotlighting regional Italian cooking by sampling recipes from five cities—Rome, Florence, Bologna, Milan and Venice. She offers full menus, from antipasti to dessert, with multiple options for each course so one can choose between familiarity and novelty: for example, with Venetian appetizers, she suggests comforting Whipped Creamy Salt Cod, or piquant Salame with Honey and Wilted Radicchio. From Tuscany, she offers recipes for Rigatoni Dragged with Florentine Meat Ragù and Ricotta-Parmigiano-Spinach Dumplings. Caggiano (Biba's Taste of Italy) emphasizes seasonality, as with a Milanese Roasted Capon with Pancetta, Sage, and Rosemary, or Rome's delightful "La Vignarola," a springtime stew of fava beans, peas and artichokes. Though simple, many of the recipes are time-intensive, but are worth the effort. Along with the recipes, Caggiano includes brief but tantalizing descriptions of eating traditions in each city and recommendations for wines and ingredients. (Sept.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist
Caggiano adds to her already impressive list of outstanding cookbooks with this urban-based volume. For each of five Italian cities (Rome, Florence, Bologna, Milan, and Venice), she offers recipes for antipasti, first courses, entrees, vegetables, and desserts. Appealing to the traveler, she includes for each city a guide to her own favorite restaurants as well as significant markets that dedicated gastronomes should not miss. Caggiano's recipes tend to the simple and seasonal, and most are easily reproducible in American kitchens. A surefire appetizer calls for pureeing mortadella and mixing it with cheese and cream for a spread to top toasted bread rounds. Long-cooked Florentine pasta sauce attains richness from ground beef, chopped aromatics, and plenty of Chianti. A complex, unique Roman pasta dish sauces noodles made from Japanese green tea with shrimp and candied cherry tomatoes. Less radical and more traditional pastas such as chard-stuffed tortelloni in Gorgonzola sauce and entrees on the order of stuffed pork chops and braised beef broaden the book's appeal. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Customer Reviews

Great Portmanteau of Classic Recipes. Buy it!
`Biba's Italy' by notable restauranteur and cookbook writer, Biba Caggiano succeeds because it has established itself in a tidy little niche at the intersection between Italian travel guide, study of regional Italian cooking, and Italian recipe reference.

From the first influence, Biba gets a breezy, engaging writing style which is far superior to many other highly touted interpreters of Italian cuisine such as Mario Batali or Giada DeLaurentiis. It shares the same virtues as the much less culinarily talented Ina Garten's book `Barefoot in Paris', which gives us a culinary tour of great venues and products from the City of Lights. Since I have been in four out of these five cities myself, I can guarantee that Ms. Caggiano is not exaggerating one wit about the charm and beauty of these five great cities. For anyone who is planning to visit Italy, I would recommend this book before any more pedestrian tourist guide, assuming, of course, that the prospective traveler liked to eat.

From the second influence, most notably represented by Claudia Roden's classic `The Food of Italy', we get a sampling of great dishes from five of Italy's most important cities, Rome, Florence, Bologna, Milan, and Venice. While journalist Roden is looking to cram as many different dishes as possible into a small book (actually, a series of newspaper articles originally), Ms. Caggiano is simply treating us to the high points. Anyone familiar with Ms. Caggiano's earlier books will know that she did not include Naples or Sicily because Ms. Caggiano is a northern girl, originally from Bologna in Emilia-Romagna, north of both Tuscany (Florence) and Lazio (Rome). What this means is that the book is heavy on the fresh pasta, polenta, and risotto, but light on pizza and other southern specialities.

From the third type of book, the Italian culinary `encyclopedia', we get `classic' versions of the representative dishes. While it is common knowledge that aside from some recent inventions such as Pizza Margarita, there is no one essential recipe for classic dishes, but some recipes come a lot closer (and are a lot more interesting) than others to the ideal.

Based on having reviewed several different cookbooks on the dishes of Rome, for example, I'm convinced that almost all of Biba's recipes in this book are based on the way they actually make it in Rome. And, the choice of recipes stays with all the best-known dishes. If one has been diligent in learning the Italian names of many dishes, you may not immediately recognize this, since Ms. B. always gives the English name first, but it should not be too hard to recognize that `Veal Scaloppine with Prosciutto, Sage, and Wine' is the famous `Saltimbocca alla Romana'. It jumps in your mouth by simply saying the name! I must warn you that the book doesn't have simply every classic Italian dish. It does not, for example, include a recipe for Ragu Bolognaise (although it DOES have `Bistecca alla Fiorentina').

I am pleased that Ms. Caggiano includes a complete list of all recipes on the opening page of her chapters on each of the five cities. Following the recipes for each city are sections on the wines of the region; the city's Restaurants, Trattorie, and Wine Bars; food markets, specialty food stores, bakeries, and cooking schools; caffes, pastry shops, and other speciality shops.

The very last chapter covers `Basic Recipes' for broths, pasta dough, potato gnocchi (Roman style), basic polenta, and basic pie dough. These recipes demonstrate that Ms. Caggiano is a far better cook than the average Italian recipe hack. The description of her techniques lacks a lot of the finer background, but the actual instructions are equal to some of the best from Marcella Hazan.

I would not say this of Ms. Caggiano's other cookbooks, but of this I insist that even if you have a library of Italian recipe books, this one will be more enjoyable to read and a surer and faster source to dozens of classic and authentic Italian dishes than many bigger tomes. It doesn't have pizza and it doesn't have 50 spaghetti sauce recipes, but it's a great addition to the kitchen.

On a personal note, I'm tickled that Ms. B. includes New York City's Di Palo store in Little Italy as a source for Italian specialities (They make their own mozzarella and ricotta daily). I thought I had discovered them myself, until I found they were a darling of the Food Network NY venues and known to every important Italian chef in the business. But, I still consider them my own discovery.

A delightful book all around!

This book is fantastic!!!!
This book is fantastic!!! Yes it's full of essays and stories about her travels thoughout Italy, but its also about THE FOOD. Bibba provides the reasons and the history for why Italian food is so wonderful. As the previous reviewer mentioned the Chicken with potatos, pancetta, and herbs is delicious, as are other recipes in the book. I can't recommend this enough.

Fun book, with recipes, and menus from each City
I love how this book is sectioned into 5 Italian cities: Rome, Florence, Bologna, Milan, and Venice. And at the beginning of each section is a 'full' restaurant menu with English translation. This is great to have if you plan to travel to Italy, since not all restaurants have English translation (and you may want restaurants that DON'T). Of course, the recipes for all of the mouth watering menu items then follow, as well as personal anecdotes that make this book so much fun to read. Tons of helpful tips for each recipe. Just reading the menus make me salivate!