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Italian Food & Cooking (Ricette di Cucina)

Selected Books

Accademia Italiana della Cucina
La Cucina: The Regional Cooking of Italy
TX723.C88513 2009x
The Accademia Italiana della Cucina (Italian Academy of Cuisine) was founded in 1953 in Milan to preserve the gastronomic heritage of Italy. Members have collected authentic recipes of regional Italian cooking from grandmothers and farmers in many small villages. This huge volume of 2,000 recipes is the result.
Barrett, Judith
Fagioli: The Bean Cuisine of Italy
TX803.B4 B37 2004
Pasta e fagioli, anyone? This Rodale book offers 124 Italian recipes as well as bean basics.
Bastianich, Lidia Matticchio and Tanya Bastianich Manuali
Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes
TX723.B31567 2009
Lidia Bastianich acquaints us with lesser known regions of Italy (as opposed to Sicily and Tuscany), offering us uncomplicated recipes for simple home-cooked dishes, including many suitable for vegetarians. The recipes are from the local people she met: the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. Her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art.
Bastianich, Lidia
Lidia's Italy
TX723.B3224 2007
"140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most"
Lidia Bastianich owns the restaurant "Lidia's" in Pittsburgh's Strip District. She also has her own PBS TV Show: Lidia's Italy.
Bastianich, Lidia
La Cucina di Lidia: Recipes and Memories from Italy's Adriatic Coast
TX723.2.N65 B37 2003x
Lidia was born in Istria, which is now Serbia.
The Best Italian Classics
q TX723.B46827 2007x
Here's another compendium for the serious cook from the folks at America's Test Kitchen (Cook's Illustrated). Although you don't get the colored photos of other cookbooks, you do get a long description of what the cooks were looking for in a recipe and why they went with the version they did. Try their Butternut Squash Risotto or their Ricotta Cheesecake.
Carluccio, Antonio and Priscilla Carluccio
Complete A-Z of Italian Food
TX723.C2854 2007
Antonio Carluccio, an Italian native now living in England, runs a British restaurant chain, Carluccio's Deli Caffes, each of which includes an Italian food shop and deli. Check out his website for recipes by season. He also has a program on the BBC. To learn more about the food of the different regions of Italy, see his book, Italia.
Costantino, Rosetta with Janet Fletcher
My Calabria: Rustic Family Cooking from Italy's Undiscovered South
Calabria is the tip of Italy's boot and, although it is an impoverished mountainous region, food is very important. Costantino does a good job explaining about the food and food customs, including the Christmas Eve meal, il Cenone, which typically includes 13 dishes. Read more at Calabria from Scratch.
Curti, Leonardo and James O. Fraioli
Food Festivals of Italy: Celebrated Recipes from 50 Food Fairs
q TX723.C9478 2007
The food photographs are the highlight here. Curti uses the festival ingredient to create rather sophisticated dishes. More information about Italian food festivals (sagre) can be found in Italian Festival Food
De Blasi, Marlena
Regional Foods of Northern Italy: Recipes and Remembrances
TX723.D49 1997
Marlena de Blasi is an American food and wine journalist and culinary historian who lives in Italy. The book evokes the essence of Northern Italy's traditional foods in a beautifully wrought amalgam of recipe and narrative.
De Blasi, Marlena.
A Taste of Southern Italy: Delicious Recipes and a Dash of Culture
TX723.2.S65 D435 2006
From the bestselling author of "A Thousand Days in Venice" comes a collection of mouthwatering recipes from all over southern Italy, interwoven with anecdotes of her travels and the culture of the region. Originally published as "Regional Foods of Southern Italy" in 1999.
Farris, Efisio
Sweet Myrtle and Bitter Honey: the Mediterranean Flavors of Sardinia
TX723.F355 2007x
An interesting cookbook with unusual homestyle recipes from Sardinia. Not your common spaghetti and meatballs Italian-American cooking but one that includes unusual ingredients like myrtle, bitter honey, and fregula (toasted semolina pasta). There are recipes for mussels, goat, tripe, eel and fresh cheese curd and the commentary that goes alongside (Efisio Farris grew up in Sardina and his family still lives there) makes this book an excellent read.
Ferrigno, Ursula
Ursula Ferrigno's Trattoria: a Passion for Italian Food
TX723.F466948 2006x
More than just a cookbook, this work is a travelogue filled with colorful images and mouthwatering recipes sure to transport the reader into the world of homestyle Italian food.
Field, Carol
The Italian Baker: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies
TX763.F53 2011
In this updated version of her 1985 classic, Carol Field introduces artisanal doughs and techniques used by Italian bakers. Every city and hill town has its own baking traditions and Field spent more than two years traversing Italy to collect regional and local specialties, adapting them through testing.
Harper, Douglas A. and Patrizia Faccioli
The Italian Way: Food and Social Life
GT2853.I8 H37 2009
This University of Chicago Press publication focuses on two dozen families in the city of Bologna and their food practices. Douglas Harper is a sociology professor at Duquesne University specializing in visual sociology.
Hazan, Marcella
Essentials of Classic Italian Cooking
TX723 .H342 1992
"Essentials" is a revision and update of Marcella's two previous "classic" Italian cookbooks (Classic Italian Cook Book and More Classic Italian Cooking which I had in paperback editions from the 70s) and is meant to be a handbook to Italian cooking. Try her basic tomato sauce for spaghettic and her baked fish with potatoes and garlic.
Jenkins, Nancy Harmon
Cucina del Sole: a Celebration of Southern Italian Cooking
TX723.2.S65 J44 2007
This bestselling book covers the regions of Campania, Calabria, Basilicata, Puglia and Sicily. Previous books by Jenkins are Flavors of Tuscany and Flavors of Puglia.
Locatelli, Giorgio
Made in Italy: Food & Stories
q TX723.L6325 2006x
The heft of this book is intimidating but the recipes (and stories) are intriguing and cover all sorts of Italian food, both complex and simple. Locatelli will teach you how to make a biga (bread starter) using pears and how to celebrate the new spring garlic crop with a garlic soup. In 2012, he came out with Made in Sicily.
Mariani, John F.
How Italian Food Conquered the World
TX723.M328185 2011
Whose favorite food isn't Italian? Esquire Magazine's food critic John Mariani charts the rise in popularity of Italian food and its history. Listen to an interview with Mariani on NPR.
Middione, Carlo
The Food of Southern Italy
TX723.M4874 1987
Middione received the 1988 James Beard Award for this book.
Recipes from an Italian Summer
q TX723.R432 2010x
This Silver Spoon collection of 380 recipes is well-illustrated and the recipes are invitingly simple yet different. I would have liked to see more background information on each recipe but the Internet comes to the rescue (see Piadina)!
Romagnoli, G. Franco and Gwen Romagnoli
Italy, the Romagnoli Way: A Culinary Journey
TX723.R53865 2008x
If any of you remember the 1970s PBS program "The Romagnoli's Table" (with Franco Romagnoli and his first wife, Margaret), you might enjoy this book in which Franco Romagnoli and his second wife tour Italy and talk about the cooking of each region.
Schwartz, Arthur
The Southern Italian Table: Authentic Tastes from Traditional Kitchens
TX723.2.S65 S343 2009x
Although his name isn't Italian, Schwartz has written a previous book on Italian food: Naples at Table: Cooking in Campania. In his latest book, he explores all regions of Southern Italy, including Molise, Puglia, Calabria, Basilicata, and Sicilia, as well as Campania.
Segan, Francine
Dolci: Italy's Sweets
TX773.S3546 2011
If you want to try something different for dessert, try one of these from Italy. They are definitely different and ones that you won't find in a typical dessert book and there are some quick and easy ones. Even better, each recipes features an Italian proverb: "gallina vecchia fa buon brodo" (an old hen makes a good broth) so you can practice your Italian!
The Silver Spoon
q TX723.C8513 2005x
Italy's best-selling cookbook for over 50 years has now been translated into English. This bible of authentic Italian cooking has over 2,000 recipes, including pizzas, soups, polenta, pasta, risottos, timbales, eggs, vegetables, fish and more.
Simeti, Mary Taylor
Pomp and Sustenance: Twenty-Five Centuries of Sicilian Food
TX723.2.S55 S56 1989
If you like food history, you should enjoy this book that traces that of Sicily, from the time of the Greeks, through invasions by the Romans, Saracens, Normans and Spanish. Simeti includes recipes as illustrations: for instance one for Caponata when she speaks of the introduction of eggplant by the Arabs of North Africa.
Theroux, Jessica
Cooking with Italian Grandmothers: Recipes and Stories from Tuscany to Sicily
TX723.T476 2010
American chef Jessica Theroux spent a year traveling throughout Italy, cooking and talking with Italian grandmothers. She profiles each of her "nonnas" and then offers several of her recipes, many of which are unusual and not found in other cookbooks. Listen to an interview at Wisconsin Public Radio. Or more interesting yet, view Jessica Theroux's film of the grandmother in Calabria on Vimeo.
Trabocchi, Fabio.
Cucina of Le Marche
TX723.T72 2006
Trabocchi is chef at Maestro in Washington, D.C. and a native of Le Marche, in the south of Italy. He presents the best, most characteristic recipes of la cucina marchigiana, many of them rustic and somewhat difficult to replicate in the American kitchen.
Vegetables from an Italian Garden: Season-by-Season Recipes
TX801.V435 2011x
Here's another voluminous volume from Phaidon Press (publisher of The Silver Spoon) that covers all sorts of Italian vegetables, including how to grow them.
Zanini De Vita, Oretta
Encyclopedia of Pasta
TX394.5.Z35 2009
Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information for each variety of pasta. This book won a James Beard Foundation Award in 2010. You can listen to her in this CBC Radio broadcast: Pasta: The Long and Short of It by Megan Williams.


The Best of Lidia
(DVD) TX723.L53564 2009x
Lidia Bastianich shares some of her simplest recipes from her travels to all of the regions of Italy in these segments from the television series: Lidia's Italy.
Everyday Italian
Giada De Laurentiis shows how to prepare classic Italian favorites with updated verisons of recipes from her Italian roots in these episodes from her Food Network TV series.
Foods of Italy: La Cucina Italiana
Explores the history of Italian cooking, what foods are used in the preparation of Italian meals and regional differences in Italian cooking.
Studd, Will
Parmigiano Reggiano
An episode of the Australian program Cheese Slices dedicated to Parmigiano Reggiano and Grana Padano. Visits Reggio Emilia where Parmigiano Reggiano is made. Affineurs discuss differences between Parmigiano Reggiano and Grana Padano.
(DVD) SF274.I8 P373 2007x
Pasquale's Kitchen Express. Volume 1
(DVD) TX723.2.S65 P3734 2004x
Instruction in Southern Italian cuisine by a singing chef. Demonstrates how to prepare full course dinners for four in under thirty minutes. Originally produced as six individual episodes of the Toronto television series.
World Food Markets: Italy
(DVD) GT2853.I8 W67 2009x
Cookbook author and world traveler Paulette Mitchell visits food markets in Venice, Rome, Sicily, the Tuscan countryside, and Florence. She experiences city and market highlights, savors regional specialties, and meets local residents, who talk about their lives and share the Italian cooks' secret ingredient -- passion.

Web Sites in English

  • The Art of Cookery
    Traditional Italian recipes & wines from Florentine and Tuscan cooking by the Mandragora Publishing House, Florence.
  • La Cucina Italiana Magazine (English)
    English edition of the oldest and most authoritative magazine of Italian gourmet cuisine. Includes a daily recipe in English and a Regional Food Archive to help readers better savor and enjoy their time while travelling to Italy.
  • Culinary Institute of America World Flavors: Sicily
    Watch these streaming videos of the food of Sicily. You can also download the recipes.
  • Divina Cucina Blog (Over a Tuscan Stove)
    The author of this blog teaches cooking classes in Tuscany.
  • Eataly New York
    Next time you are in New York City, stop by the New York branch of this Italian food emporium at 200 5th Avenue.
  • Epicurious International Cooking: Italian
    Browse through pages of Italian recipes from Bon Appetit and Gourmet magazines.
  • Italian Food Forever
    "Chi Mangia Bene, Mangia Italiano"
    A blog with recipes and articles about Italian food traditions, maintained by Deborah Mele. Look here for reviews of Italian cookbooks, It also includes links to affiliated websites, like Nonna Lina's Kitchen.
  • Italian Made
    This promotional website by the Italian Trade Commission offers a lot of information about foods and wines from the distinct regions of Italy.
  • New York Times: Totally Authentic Flavors of Sicily
    A September 17, 1995 article By Mary Taylor Simeti in which a Sicilian reminisces about traditional foods of Sicily that he grew up with.
  • Parla Food
    Katie Parla, a travel writer, food historian, and sommelier based in and around Italy, chases down the best food in Italy and elsewhere in this blog.
  • Terra di Toscana: Cucina toscana
    Terra di Toscana is a travel promotion website for Tuscany. Their Tuscan Cuisine section offers extensive information under 5 topics: Giuseppe Alessi's cuisine (many recipes), Typical products (information about many agricultural products), Pamela Sheldon Johns, Popular cuisine, and Cooking courses.

TV Programs in English

  • Ciao Italia
    Mary Ann Esposito is the creator and host of this nationally televised PBS series. 2010 marked its milestone 20th season, making it the longeset running cooking series on television.
  • Everyday Italian
    This Food Network program is hosted by Giada De Laurentiis who shares updated versions of the homey recipes she grew up with in her Italian family, like Pancetta Turkey Meatloaf...
  • Lidia's Italy
    Lidia's Italy is a PBS television series with Lidia Bastianich. Includes a schedule of each episode and what it covers as well as many recipes.
  • Molto Mario
    A Food Network show with Mario Batali.

Web Sites in Italian

  • Accademia Italiana della Cucina
    This is the organization that published La Cucina: The Regional Cooking of Italy, originally La Cucina del Bel Paese, the first serious and organic research produced in Italy to classify as thoroughly as possible Italian regional cuisine. These recipes are available online in Italian and are searchable by Regione, Tipo di piatto, Titolo della ricetta, and Ingrediente. The previous 3 months of their monthly magazine are available online in .pdf format in Italian. They also have a searchable guide to restaurants in Italy. There is an English version of the website.
  • Buonissimo
    This is a web magazine of cooking in Italian.
  • La Cucina di Calycanthus
    This blog by two friends and a photographer is a good starting point for exploring Italian cooking blogs.
  • La Cucina Italiana
    Italian edition of the oldest and most authoritative magazine of Italian gourmet cuisine.
  • Donna Moderna: Cucina
    The cooking section of "Modern Woman" magazine.
  • Giallo Zafferano (Yellow Saffron)
    Includes well-illustrated recipes in Italian.
  • Mangiare Bene
    A professionally developed Italian food site with hundreds of recipes, including gourmet recipes from restaurant chefs.
  • Meglio
    A large database of recipes
  • Ricette Per Cucinare
    Recipes for dishes by region of Italy
    Il portale delle sagre, delle fiere, delle feste populare... (The website of local festivals, fairs, and popular festivals). Italy has many local food festivals called sagra (sagre pl.). This website in Italian will tell you about them by region and also tell you which are happening now. Yum!

Italian TV Programs


Pittsburgh Region


  • Fantes
    Fante's is a family owned and operated retail kitchenware business, located in the heart of Philadelphia's historic Italian Market since 1906. It has an online store and offers many specialty kitchenware items from Italy, such as Cavatelli Maker, Chitarra, attachments for pasta makers, etc. Some of the gadgets have links to YouTube so you can see how to use them.