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Cookbooks for Italy

Peter (Pecepe)

A resource that I always use for planning trips to Italy are Regional cookbooks. The very good cookbooks will usually have a good bit about the culture and history of the Region. Also, knowing what kind of cuisine to expect plus having a decent understanding of the cuisine that one will find in the restaurants and trattorie of a Region seems to make sense to me. This then is the list I would recommend.

All of Italy

Waverly Root, The Food of Italy

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Fred Plotkin, Italy for the Gourmet Traveler, Little Brown & Co (Pap), 1996

While dated for the restaurant recommendations has a good summary of the foods of every Region in Italy.

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Julia della Croce, Italy: The Vegetarian Table

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Regional Cookbooks

 

Lombardy and Aosta: Anna del Conte, The Classic Food of Northern Italy

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Fruili Venezia: Fred Plotkin, La Terra Fortunato: Glorious Foods of Italy's Secret Garden

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Veneto: Luigi Veronelli, The Food of Venice: Authentic Recipes from the City of Romance

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Emilia Romagna: Lynne Rossetto Kaspar, The Splendid Table

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Piedmont: Matt Kramer, A Passion for Piedmont: Italy's Most Glorious Regional Table

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Liguria: Fred Plotkin, Recipes from Paradise: Life and Food on the Italian Riviera

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Tuscany: Nancy Harmon Jenkins, Flavors of Tuscany: Traditional Recipes from the Tuscan Countryside

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Tuscany: Giuliano Bugialli, Giuliano Bugialli's Foods of Tuscany

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Umbria: Mary Ann Esposito, Ciao Italia in Umbria: Recipes and Reflections from the Heart of Italy

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Umbria: Julia della Croce, Umbria: Regional Recipes from the Heartland of Italy

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Abruzzo: Anna Teresa Callan, Food and Memories of Abruzzo: The Pastoral Land

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Lazio/Rome: Diane Seed, Diane Seed's Rome for All Seasons: A Cookbook

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Campania: Arthur Schwartz, Naples at Table : Cooking in Campania

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Calabria: Mary Amabile Palmer, Cucina Di Calabria: Treasured Recipes and Family Traditions from Southern Italy

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Sicily: Mary Taylor Simeti, Pomp And Sustenance : Twenty Five Centuries Of Sicilian Food

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Sicily: Wanda Tornabene, La Cucina Siciliana di Gangivecchio: Gangivecchio's Sicilian Kitchen

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Sardinia: Giuliano Bugialli, Foods of Sicily and Sardinia and the Smaller Islands

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Puglia: Nancy Harmon Jenkins, Flavors of Puglia: Traditional Recipes from the Heel of Italy's Boot

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The new and even some experienced travelers will not be disappointed when they cannot find their favorite Italian-American dishes listed on the menus of restaurants in Italy. That is, if they take the time to use a specific Regional cookbook as a planning resource.

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