Osteria Slow Food Editore
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Osteria Slow Food Editore is a collection of 1,000 simple, authentic Italian recipes served by off-the-beaten-track restaurants to their customers every day, as well as little-known recipes that, were it not for Slow Food’s efforts, might have been lost to history. Delight in the classics like Pasta alla Carbonara, as well as local dishes like Garlic Scape Frittata.
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ABOUT THE PRODUCER
Osteria Slow Food Editore is a collection of 1,000 simple, authentic Italian recipes served by off-the-beaten-track restaurants. This celebration of the simple, hospitable cooking of Italy’s small regional restaurants is unmatched in both authenticity and scope.
Slow Food, the international defender of local food traditions, scoured the countryside of every region of Italy to collect and share the best traditional recipes from osterie, the humble local taverns that preserve the heritage of true Italian cooking. This cookbook is the culmination of that research—1,000 compelling recipes that highlight ingenuity with rustic ingredients and the generous hospitality of these off-the-beaten-track gems where we all dream of dining.
Within the book, these homegrown chefs share their knowledge of local ingredients worth searching out, cooking techniques that vary from region to region (and even from town to town), and charming culinary customs. From cornmeal pizza with chicory and zucchini parmesan to pork ribs with cabbage and mushrooms, this is eminently cookable Italian food, perfect for everyday family meals and feasts alike. Each recipe is labeled with its region of origin, and indexes by both region and principal ingredient are provided. Osteria is an essential resource for every cook (and armchair traveler) who wants the secrets of Italian cooking straight from the source.
About the Author
Slow Food is a grassroots nonprofit organization with 1,500 local chapters around the globe and more than 200,000 members in the United States. It was founded in Italy in 1989 to prevent the disappearance of local food traditions and nurture people’s interest in the food they eat, where it comes from, and how our food choices affect the world around us.