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The Gastronomy of Italy
Pastas, pestos, risottos, sublime cheeses, scintillating seasonings, superb wines, and of course delectable no wonder the first known food writer was Italian. With fish from the port of Ostia, game from the hills near Rome, and the freshest fruits and vegetables, nature has blessed the country with delicious bounty. Prepare your own Italian feast with luscious recipes that range from antipasti, soups, and seafood to sauces, breads, and pizzas. Background information will acquaint you with the cuisine's development, and the different regional specialties (such as Emilia-Romagna's prosciutto di Parma.) Bring to your table a Frittata al Formaggio, the perfect light main course; Mozzarella in Carozza, or a fried mozzarella sandwich; Anolini alla Piacentina, small ravioli stuffed with braised beef; and Gelato di Crema, a smooth, fresh, lemony custard ice cream. With an A-Z of ingredients and, of course, a wine list from this land of vines!
416 pages, Hardcover
First published October 4, 2001
35 people are currently reading
282 people want to read
About the author
Anna Del Conte
46 books27 followersAnna Del Conte (born 1925 in Milan, Italy) is the doyenne of Italian cookery. Her books include the acclaimed Portrait of Pasta, Gastronomy of Italy and Amaretto, Apple Cake and Artichokes. She won the Duchessa Maria Luigia di Parma award for Gastronomy of Italy, and has won awards from the Guild of Food Writers and the Academia Italiana della Cucina. In 2010 Anna received from the president of the Italian Republic the honour of Ufficiale Ordine al Merito della Repubblica italiana in recognition of the work she does for Italy and Italian food in this country. In 2011 Nigella Lawson presented her with the Lifetime Achievement Award of the Guild of Food Writers. She lives in Dorset.
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Displaying 1 - 15 of 15 reviews
September 17, 2008
This is an amazing book. I had been craving it for ages because I kept coming across some of my favorite chefs saying things like "This is a recipe from/inspired by Anna del Conte, who is the master Italian chef of the English-speaking world". The book begins with a section on the cuisine of every region of Italy. Then it gives 200 separate beautifully illustrated and described recipes. It includes, finally, a glossary of ingredients and cooking terms and methods, and a full spread on Italian wines. It's a tome. I've already cooked several recipes from it and they were, without exception, absolutely delicious. Even if you don't feel like cooking though, this is a wonderful book just to browse through and enjoy.
May 27, 2014
Reviewing a cookbook is always a peculiar task – one I’m only undertaking for the second time here. This is a revised edition of a 1987 classic from one of the doyennes of Italian cooking. I only skimmed this one, so my comments are fairly general. My main complaint is that it is more of a reference book for the shelf than an everyday cookbook. Not only is it formatted like a glossary, in alphabetical order, but it focuses more on ingredients, cooking techniques and regional cuisines than on recipes.
Moreover, what recipes there are seem rather complicated (especially gnocchi, pasta pie, and sweetbread lasagna), with ingredients that might well be difficult or expensive to obtain outside Western Europe (many offal products, 00 pasta flour, etc.), which leads me to conclude that this is not a book geared toward the average home cook. (I was also dismayed to see a recipe for skylark.) Still, there are a few recipes here that I might have tried, had my NetGalley loan not expired so soon: cauliflower with tomato sauce, green bean and potato pie, pumpkin gnocchi, stuffed turkey, and sweet focaccia.
I learned a few interesting facts, anyway: only four Italian words begin with the letter ‘H,’ and ‘K’ and ‘W’ are only used in northern, German-speaking regions. And hey, you’ve got to love a language that has a word for “to make more tasty” – “insaporire.”
My husband and I will be off to Florence in April for him to attend a conference on biodiversity. While we’re there we hope to be able to explore the countryside of Tuscany a bit, so it was also good to learn of the “Tuscan passion for shooting almost anything that moves.”
[Amusing error spotted in the e-galley: on page 178, a picture of radicchio leaves is used to illustrate a recipe for gelato di crema! More minor, but still annoying for a literature buff, is that the reference to D.H. Lawrence in the index (p. 373) doesn’t lead anywhere.]
This is probably one to just borrow from the library so you can try a few dishes – unless you are a real Italian cooking aficionado. For a lighter and more personal take on the life of an Italian chef, read del Conte’s memoir, Risotto With Nettles.
Moreover, what recipes there are seem rather complicated (especially gnocchi, pasta pie, and sweetbread lasagna), with ingredients that might well be difficult or expensive to obtain outside Western Europe (many offal products, 00 pasta flour, etc.), which leads me to conclude that this is not a book geared toward the average home cook. (I was also dismayed to see a recipe for skylark.) Still, there are a few recipes here that I might have tried, had my NetGalley loan not expired so soon: cauliflower with tomato sauce, green bean and potato pie, pumpkin gnocchi, stuffed turkey, and sweet focaccia.
I learned a few interesting facts, anyway: only four Italian words begin with the letter ‘H,’ and ‘K’ and ‘W’ are only used in northern, German-speaking regions. And hey, you’ve got to love a language that has a word for “to make more tasty” – “insaporire.”
My husband and I will be off to Florence in April for him to attend a conference on biodiversity. While we’re there we hope to be able to explore the countryside of Tuscany a bit, so it was also good to learn of the “Tuscan passion for shooting almost anything that moves.”
[Amusing error spotted in the e-galley: on page 178, a picture of radicchio leaves is used to illustrate a recipe for gelato di crema! More minor, but still annoying for a literature buff, is that the reference to D.H. Lawrence in the index (p. 373) doesn’t lead anywhere.]
This is probably one to just borrow from the library so you can try a few dishes – unless you are a real Italian cooking aficionado. For a lighter and more personal take on the life of an Italian chef, read del Conte’s memoir, Risotto With Nettles.
May 9, 2020
This is a wonderful book - ideally one which would be kept for reference but I borrowed it from the public library. The coronavirus lockdown meant I was able to keep it for months and take my time over it. It's arranged alphabetically with dictionary style entries for the various regions as well as the food, and there are lots of recipes (some of which look very useful although there are many things here I wouldn't ever eat, much less cook, such as songbirds and the inevitable shellfish, and some items not obtainable where I live). There is so much interesting information here - historical and cultural as well as the cookery. The page numbers are easy to miss at first - halfway up each page and in a colour which doesn't jump out at you - and be warned, the hardback is quite heavy. If I were starting out again I would definitely want to have my own copy of this book.
February 24, 2023
Is there anyone who doesn’t like Italian food? Pastas and pizzas are a lifesaver for parents (or partners) of fussy eaters. I speak from experience! But Italian food is more than that — it has a rich and complex history, fueled by the quality and diversity of Italian regional produce and by the influence of other cultures through the historical trade routes. It’s a foodie fave. Gastronomy of Italy by Anna Del Conte is an incredible reference book that explains the myriad of ingredients, the regional traditions, and the cultural connections that make Italian food so exciting. Laid out in A-Z format, like an encyclopedia, this is not a regular recipe book as such, but it does include many fabulous recipes and beautiful pictures. A go-to for many famous chefs, this one is a winner!
November 19, 2018
No page numbers
No page numbers but subjects in index given a page number. Finding an item through the search box also only yields page numbers or can not be found eg chicken with aubergines in index yields no results in search box.
No page numbers but subjects in index given a page number. Finding an item through the search box also only yields page numbers or can not be found eg chicken with aubergines in index yields no results in search box.
May 6, 2021
A fabulous glossary of all ingredients Italian, with some gorgeous Italian recipes thrown in.
A combination of reference book with cookbook.
A combination of reference book with cookbook.
December 30, 2021
Anna Del Conte is an award-winning food writer for good reason. This book is the best place to start for a comprehensive understanding of Italian food.
September 4, 2025
A somewhat dull book with mediocre recipes sparsely scattered throughout
A somewhat great book if you want to expand your Italian food vocabulary
A somewhat great book if you want to expand your Italian food vocabulary
February 11, 2014
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While I wasn't able to read a hardcover of this book, I was able to read an ebook.
This is much more than just a simple recipe book; packed with definitions and explanations, this book covers everything relating to Italian cooking from A-Z. The definitions were informative and offered just enough information to get a grasp on the term, without overloading the reader with excess information.
The recipes seem very intriguing. This book includes recipes that are traditional to Italy, not the "Americanized" versions. For me, this is exactly what I was looking for but if you aren't a fan of traditional Italian cooking then this isn't the book for you. I'm very excited to try the recipes in this book, although a few I have made before (or similar recipes).
The writing in this book is pleasant. The author defines terms in a pleasing manner that are easy to read and understand. There is enough description without being overloaded with definitions, definitely a pleasing read if you have an interest in Italian cooking.
Overall, I really enjoyed this book. It reminded me a little of the book Cooking with Italian Grandmothers, which is one of my all-time favorite books about Italian cooking. I will definitely be purchasing this book in the near future so that I can try out the recipes and because I want a hard copy.
I received this book for review purposes via NetGalley.
While I wasn't able to read a hardcover of this book, I was able to read an ebook.
This is much more than just a simple recipe book; packed with definitions and explanations, this book covers everything relating to Italian cooking from A-Z. The definitions were informative and offered just enough information to get a grasp on the term, without overloading the reader with excess information.
The recipes seem very intriguing. This book includes recipes that are traditional to Italy, not the "Americanized" versions. For me, this is exactly what I was looking for but if you aren't a fan of traditional Italian cooking then this isn't the book for you. I'm very excited to try the recipes in this book, although a few I have made before (or similar recipes).
The writing in this book is pleasant. The author defines terms in a pleasing manner that are easy to read and understand. There is enough description without being overloaded with definitions, definitely a pleasing read if you have an interest in Italian cooking.
Overall, I really enjoyed this book. It reminded me a little of the book Cooking with Italian Grandmothers, which is one of my all-time favorite books about Italian cooking. I will definitely be purchasing this book in the near future so that I can try out the recipes and because I want a hard copy.
I received this book for review purposes via NetGalley.
September 23, 2014
This book is a gem! I adore Italian food, and this is now my go-to book for Italian cooking terms and ingredients. This is not just a dictionary of Italian terms or word, though. Arranged in alphabetical order (by Italian, not English), this gives you the Italian word, the English word, then the definition. However, it's much more than just a definition--bits of information, history and more are here at your fingertips. From abbacchio (baby lamb) to zuppa inglese (custard and cake dessert), all you need to know about Italian cuisine is here!!
One nice touch is a small spoon at the end of an entry indicates that a recipe for that dish or style of dish is included. The page number is bracketed after the spoon. For instance, under the entry for salmi (a cooking method), it shows you that a recipe using that method is 2 pages over. Regions of Italy, cooking methods, ingredients, and more are all covered in this amazing tome.
A lovely combination of lexicon and cookbook, there are about 200 great recipes in this book. I thoroughly enjoyed the Stuffed Mussels, and Bruschetta col Pomodoro makes a refreshing appetizer. The Stewed Lentils are quite nice and reminded me of the simple yet delicious food of Sicily. I can't wait to try the Tiramisu, the Fresh Egg Pasta and the Stewed Venison among many others. I highly recommend this book for cooks and Italiphiles everywhere.
I received a copy of this book from Trafalgar Square Publishing through IPG for my honest review. All thoughts and opinions are my own.
One nice touch is a small spoon at the end of an entry indicates that a recipe for that dish or style of dish is included. The page number is bracketed after the spoon. For instance, under the entry for salmi (a cooking method), it shows you that a recipe using that method is 2 pages over. Regions of Italy, cooking methods, ingredients, and more are all covered in this amazing tome.
A lovely combination of lexicon and cookbook, there are about 200 great recipes in this book. I thoroughly enjoyed the Stuffed Mussels, and Bruschetta col Pomodoro makes a refreshing appetizer. The Stewed Lentils are quite nice and reminded me of the simple yet delicious food of Sicily. I can't wait to try the Tiramisu, the Fresh Egg Pasta and the Stewed Venison among many others. I highly recommend this book for cooks and Italiphiles everywhere.
I received a copy of this book from Trafalgar Square Publishing through IPG for my honest review. All thoughts and opinions are my own.
August 20, 2014
This is a book to be read and savored by Italophile foodies. Ingredients, cooking techniques, regional variations, popular dishes and pastries, recipes for classic dishes, cooking writers, regional specialties of bread and cheese: the book is exhaustive with information.
The information on Italian cuisine, Italy's regions, and the 200 recipes in this comprehensive book are presented in an A-to-Z dictionary format, with all the defined words in Italian, and sorted by the Italian name. The e-book edition's Search-feature allows you to easily move through the text to quickly find what interests you the most, and to electronically bookmark the recipes and food preparation techniques that you use most often. You can also adjust the text size for ease of reading. There are some beautiful photographs, too.
The variety of Italian cooking is one of its great appeals to the foreign palette. Where many national cuisines are homogenous in ingredients, methods and flavors, Italian cuisine is most definitely not! Regional differences abound. The author describes these differences in her book. The dictionary entries on the regions are wonderful summaries, touching on the area's culinary strong points. And many of the ingredient entries explain the history of the item.
Read the full and illustrated review at Italophile Book Reviews
http://italophilebookreviews.blogspot...
The information on Italian cuisine, Italy's regions, and the 200 recipes in this comprehensive book are presented in an A-to-Z dictionary format, with all the defined words in Italian, and sorted by the Italian name. The e-book edition's Search-feature allows you to easily move through the text to quickly find what interests you the most, and to electronically bookmark the recipes and food preparation techniques that you use most often. You can also adjust the text size for ease of reading. There are some beautiful photographs, too.
The variety of Italian cooking is one of its great appeals to the foreign palette. Where many national cuisines are homogenous in ingredients, methods and flavors, Italian cuisine is most definitely not! Regional differences abound. The author describes these differences in her book. The dictionary entries on the regions are wonderful summaries, touching on the area's culinary strong points. And many of the ingredient entries explain the history of the item.
Read the full and illustrated review at Italophile Book Reviews
http://italophilebookreviews.blogspot...
May 20, 2014
I was really disappointed with this book, i have two other Anna Del Conte books and love them, but this book is really hard to use, its recipes are mixed up between history and region information about Italy and then further down on the page recipes themselves, trying to use the index is hopeless as each time you get to the correct page instead of a recipe being there, you will most likely just find that recipe being mentioned or the ingredient being mentioned
Anna's recipes are amazing but considering the title of this book i was expecting a lot more recipes and a lot less stories and history
Anna's recipes are amazing but considering the title of this book i was expecting a lot more recipes and a lot less stories and history
February 4, 2015
This is a wonderful book about Italian cooking, not only offering a huge selection of delicious recipes but also an alphabetical history of Italian food and the people and ingredients behind it.
The book makes for a very interesting read, the colour photos are beautiful and make the food look very appealing, and it is a whopping chunk of book for the price it is sold for.
I am looking forward to trying some of these recipes out in future.
I received a copy of this book via Netgalley in exchange for an honest review.
The book makes for a very interesting read, the colour photos are beautiful and make the food look very appealing, and it is a whopping chunk of book for the price it is sold for.
I am looking forward to trying some of these recipes out in future.
I received a copy of this book via Netgalley in exchange for an honest review.
October 24, 2008
I love the way Anna Del Conte combines history and food, but mostly I love the way she cooks. I can strongly recommend the apple cake (!!!) and the potato dough rolled with spinach and ham! Truly there aren't words...
And I feel it is necessary to update and say that the caponata was really popular and I really like the chicken in vinegar and the pasta with chilli, garlic and breadcrumbs!
I'm diving back into this book with a vengeance!
And I feel it is necessary to update and say that the caponata was really popular and I really like the chicken in vinegar and the pasta with chilli, garlic and breadcrumbs!
I'm diving back into this book with a vengeance!
June 22, 2014
This book is amazing. It gives you everything you need to know. I'm a total beginner when it comes to Italian cooking but the well thought out balance of this book has helped me a great deal. The mix of recipes, advice, history and notes all come together to create a brilliant book!
Displaying 1 - 15 of 15 reviews