Popes, peasants, and shepherds : recipes and lore from Rome and Lazio / Oretta Zanini De Vita ; translated by Maureen B. Fant ; with a foreword by Ernesto Di Renzo.
The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass th...
Saved in:
| Online Access: |
Full Text (via De Gruyter) |
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| Main Author: | |
| Other title: | Lazio a tavola. English |
| Format: | Electronic eBook |
| Language: | English Italian |
| Published: |
Berkeley :
University of California Press,
[2013]
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| Series: | California studies in food and culture ;
42. |
| Subjects: |
| Summary: | The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating jo. |
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| Item Description: | A revised and expanded edition of Il Lazio a tavola : Guida gastronomica tra storia e tradizioni, originally published in Italian. |
| Physical Description: | 1 online resource (xv, 304 pages). |
| Bibliography: | Includes bibliographical references (pages 277-285) and indexes. |
| ISBN: | 9780520955394 0520955390 |
| Source of Description, Etc. Note: | Description based on print version record and CIP data provided by publisher; resource not viewed. |