2026
A01=Editors of Slow Food Europe
appetizers
artichokes
asparagus
authentic
Author_Editors of Slow Food Europe
baked
beef
beets
bolognese
braised
breakfast
bridal shower
brunch
bruschetta
cake
campania
cannoli
carbonara
casserole
casual
Category=WBAC
Category=WBN
Category=WBTP
central
cheese
chicken
children
Christmas
clean
comfort food
cookies
cozy
cuisine
dad
dessert
diet
dinner
duck
dumplings
Easter
easy
emilia-romagna
entertaining
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eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
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family
fancy
farm to table
father's
fish
forthcoming
fresh produce
fried
frittata
from scratch
fruit
gift
gnocchi
healthy
herbs
holiday
host
hostess
ideas
inspiration
Italian cookbook
Italy
kids
lamb
lasagna
lasagne
lazio
Liguria
lombardy
lunch
marcella
marinara
marsala
Mediterranean
menu
Milan
Milanese
minestrone
mom
mother's day
mushrooms
Naples
newlywed
nonna
noodles
nostalgia
nothern
nutritious
oil
olive
osteria
panzanella
Parmesan
party
pasta
peas
piedmont
pizza
polenta
pork
present
primavera
protein
pudding
puglia
ravioli
recipes
regional cooking book
regions
rice
ricotta
risotto
roasted
Rome
rustic
salad
salmon
sausage
sauteed
seafood
shank
shellfish
shrimp
sicily
simple
slow food movement
soup
southern
spaghetti
stew
supper
tiramisu
tomato
tortellini
trattoria
Tuscan
tuscany
umbria
unprocessed
veal
vegetables
veggies
Venice
wedding registry
weeknight
whole food
with pictures
Product details
- ISBN 9798317901394
- Weight: 1279g
- Dimensions: 203 x 254mm
- Publication Date: 03 Sep 2026
- Publisher: Quarto Publishing Group USA Inc
- Publication City/Country: US
- Product Form: Hardback
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Get out of the pizza, spaghetti, and lasagna rut with this best-of-the-best collection of iconic dishes from each of Italy’s great food regions.
The Slow Food movement was founded in Italy. One of its chief goals is to collect and curate the best and most authentic regional dishes around the world. After decades of intensive research, Slow Foods Europe shares from their extensive archives the greatest recipes from Italy’s trattorias, osterias, and other authentically local restaurants—updated and modified to be accessible and easy for home cooks.
Each with its own color photo and every one delectably good, the recipes include:
Italian Home Cooking is a rustic, authentic, easy-to-use, and beautiful kitchen companion, whether for the busy weeknight whirl or for special dinners with family and friends.
The Slow Food movement was founded in Italy. One of its chief goals is to collect and curate the best and most authentic regional dishes around the world. After decades of intensive research, Slow Foods Europe shares from their extensive archives the greatest recipes from Italy’s trattorias, osterias, and other authentically local restaurants—updated and modified to be accessible and easy for home cooks.
Each with its own color photo and every one delectably good, the recipes include:
- Extraordinary pastas, from a Spinach-and-Ricotta-Filled Pasta from the Alps of Northern Italy to a Seafood Tagliolini from Abruzzo, in Southern Italy on the coast of the Adriatic Sea.
- Robust and hearty main courses, like a veggie-rich Hunter’s Chicken from The Piedmont, an easy-to-make, throw-it-all-in-a-pot classic to serve over rice, pasta, or polenta.
- Luscious and creamy risottos, including an aromatic and perfectly delicious Milanese Saffron Risotto made with fresh parmesan.
- Appetizers and finger foods for parties, from Potato-Cheese Croquettes to Peppery Mussels to Fried Stuffed Olives.
- Comforting and easy-to-make desserts, such as an exceptional Zuppa Inglese Trifle from Emilia-Romagna and a Crumbly Almond Cake from Lombardy.
Italian Home Cooking is a rustic, authentic, easy-to-use, and beautiful kitchen companion, whether for the busy weeknight whirl or for special dinners with family and friends.
Slow Food Europe is an organization that promotes local food sourcing, local foodways, and an environmentally sustainable food ecosystem. It was founded by Carlo Petrini in Italy in 1986, and Italy remains the movement’s epicenter, its most active location. Slow Food Europe works to preserve traditional regional cuisines within each of the countries of Europe and to promote the work of chefs and home cooks who both keep those traditions alive and take them in exciting new directions. Petrini, the movement’s founder, is an enthusiastic and public fan of the role that humble bars, taverns, trattorias, and osterias in Italy have played in the survival and evolution of Italian regional cooking.
