Trattoria Cooking: 200 Authentic Recipes by Biba Caggiano is an important work on the intricacies of fine Italian cooking. The author begins by discussing the traditional meal sequences. For instance, appetizers like anti-pasto are served initially.
The first course is called primi piatti which may consist of pasta or risotto. Secondi piatti is the next course which consists of meat, game or fish. The vegetables are called contorni. Salad is referred to as insalata and desert may consist of frutta (fruit) or dolci (dessert). Herbs like anise or cinnamon may be used in place of sugar.
The author describes important accents utilized for the food preparations. For instance, the standard cheeses are parmigiano, gran padana, mozzarella and ricotta. Mozzarella may be melted on top of a lasagna preparation with ricotta spread on each layer of macaroni. Parmigiano is sprinkled on the top of a lasagna preparation. Cooking herbs consist of parsley, basil, sage, oregano or mint. These herbs are tasty and they provide excellent nutrition for health buffs.
Coffee may be served ristretto (strong), macchiato (with milk), lungo (thin) or coretto (with brandy). The author describes important meals like Tuscan Garlic Bread and Spinach, Onion and Bread Soup, Pisotto with Smoked Mozzarella and Sweet/Sour Mixed Vegetables.
The author provides an exhaustive list of Italian restaurants for visitors to Italy. For instance, numerous restaurants are listed in locations like Torino, Trieste, Venezia, Milano, Verona, Roma and Taormina.
Trattoria Cooking is an important resource for chefs the world over. The presentation is easy to understand. The food groups described are the most popular ones served in restaurants everywhere. Many of these foods are in the standard Mediterranean Diet which is known for health, wellness and longevity.
Article comments