The Regional Italian Cookbook: Recipes from The Silver Spoon

With chapters on each of Italy’s 20 regions, this collection of more than 150 recipes offers a brief characterization of each area’s culinary history and geography, attractive photographs, and introductions to at least a few dishes not well known outside their home territory.

For some regions, which are the subject of many books in English, the recipe selections do not shed much fresh light. But for areas such as Marche, Molise, and Basilicata, the book offers coverage which is lacking in other places.

For example:

• St. Benedict’s seafood stew, seasoned with white wine vinegar

• A timbale of wild chicory and scamorza cheese

• Rafanata, a horseradish omelette

• Tuna with potatoes and honey sauce

While this would not be the only Italian cookbook we would suggest for anyone’s collection, it does a solid job of revealing the strong regional differences in Italian cuisine.

Hardcover. Color photographs throughout.