Italian Recipes for Dummies (April 2022.)
This book is the by-product of a 12-week intensive Mastering Italian Certification Cooking Class that I used to teach. In the class, as in the book, I promised participants that upon completion they would know all of the basics of authentic Italian cuisine – from breadcrumbs and broth to traditional homemade and stuffed pastas, hearty second courses, vegetables, salads, and desserts.
I even had a former student – who is now an Italian Ambassador sit in on the written final exam of the course!
There are 150 complete traditional recipes that are perfect for breakfast, lunch, and dinner as well as aperitivi and special occasions as well. Dishes from all of Italy’s regions along with historical and cultural information needed to prepare and enjoy them properly is included as well. You’ll learn how to plan appetizer, first, second, salad, and dessert courses like an Italian.
My dear friend, Dr. Sante Laviola meticulously paired each applicable recipe in the book to a different Italian wine. I like to say that if you follow the principles in this book, you’ll be able to cook as if you learned both from an Italian Nonna and a professional Italian Chef – all while gaining the knowledge of an Italian food historian who’s fluent in the modern Italian culinary scene.
This book is the by-product of a 12-week intensive Mastering Italian Certification Cooking Class that I used to teach. In the class, as in the book, I promised participants that upon completion they would know all of the basics of authentic Italian cuisine – from breadcrumbs and broth to traditional homemade and stuffed pastas, hearty second courses, vegetables, salads, and desserts.
I even had a former student – who is now an Italian Ambassador sit in on the written final exam of the course!
There are 150 complete traditional recipes that are perfect for breakfast, lunch, and dinner as well as aperitivi and special occasions as well. Dishes from all of Italy’s regions along with historical and cultural information needed to prepare and enjoy them properly is included as well. You’ll learn how to plan appetizer, first, second, salad, and dessert courses like an Italian.
My dear friend, Dr. Sante Laviola meticulously paired each applicable recipe in the book to a different Italian wine. I like to say that if you follow the principles in this book, you’ll be able to cook as if you learned both from an Italian Nonna and a professional Italian Chef – all while gaining the knowledge of an Italian food historian who’s fluent in the modern Italian culinary scene.
This book is the by-product of a 12-week intensive Mastering Italian Certification Cooking Class that I used to teach. In the class, as in the book, I promised participants that upon completion they would know all of the basics of authentic Italian cuisine – from breadcrumbs and broth to traditional homemade and stuffed pastas, hearty second courses, vegetables, salads, and desserts.
I even had a former student – who is now an Italian Ambassador sit in on the written final exam of the course!
There are 150 complete traditional recipes that are perfect for breakfast, lunch, and dinner as well as aperitivi and special occasions as well. Dishes from all of Italy’s regions along with historical and cultural information needed to prepare and enjoy them properly is included as well. You’ll learn how to plan appetizer, first, second, salad, and dessert courses like an Italian.
My dear friend, Dr. Sante Laviola meticulously paired each applicable recipe in the book to a different Italian wine. I like to say that if you follow the principles in this book, you’ll be able to cook as if you learned both from an Italian Nonna and a professional Italian Chef – all while gaining the knowledge of an Italian food historian who’s fluent in the modern Italian culinary scene.
