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"Cooking Italy"
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A blissful feast : culinary adventures in Italy's Piedmont, Maremma, and Le Marche
\"Moving from the Italian Piedmont to the Maremma and then to Le Marche, chef Teresa Lust interweaves portraits of the people who served as her culinary guides with cultural and natural history in this charming exploration of authentic Italian cuisine. We learn how to prepare bagna cauda--a robust dipping sauce of anchovies, garlic, and olive oil--with Lust's relatives outside Torino. We learn about making hand-stretched grissini, Italy's iconic breadstick, the secrets of whipping up zabaione, a classic dessert of ethereal foam made with egg yolks, sugar, and marsala. Then there is acquacotta, a rustic soup that nourished generations of the area's shepherds and cowhands. In the town of Camerano, an eighty-year-old woman reveals the art of hand-rolling pasta with a three-foot rolling pin. Underpinning Lust's travels is our journey from chef to cook, mirroring the fact that Italians have been masters of home cooking for generations, so they are an obvious source of inspiration. Today, more and more people are rediscovering the pleasures of cooking at home, and Lust's account--and wonderful recipes--will help readers bring an Italian sensibility to their home tables.\"--Amazon.com.
Book
Popes, peasants, and shepherds
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 journey from antiquity through the Middle Ages to the mid-twentieth century.
eBook
Discovering Italy's south
Alongside recipes for minestre and swordfish in a garlicky broth are stories of bread made to last so Calabrian fishermen and shepherds would not go hungry, and stuffed pizza made with wild borage and dill.
Newspaper Article
Effects of Household Cooking on Mineral Composition and Retention in Widespread Italian Vegetables
Background/Objectives: The process of cooking food can result in alterations to its nutrient composition due to changes in water content and the destruction or loss of certain micronutrients that occur in response to heat. This study examined the impact of diverse cooking techniques, namely grilling, microwave, and steam, on the macronutrients and minerals of vegetables commonly utilized in Italian cuisine (two varieties of zucchini, eggplants, and potatoes). Methods: The proximate composition was determined according to the Association of Official Analytical Chemists (AOAC) methods. The content of the minerals (Ca, K, P, Mg, Na, Fe, Zn, and Mn) was determined via ICP plasma after liquid washing. Results: Regarding macronutrients, the results revealed a notable difference in the carbohydrate profiles, whereas mineral retention demonstrated considerable heterogeneity. Some minerals, such as Na, Ca, Mn, and Fe, were found to be more prone to significant increases or losses. Moreover, the true retention factor (TR) calculations indicated that microwave cooking resulted in higher retention compared to the other methods for zucchini, while grilling demonstrated higher TR than microwave cooking for eggplants. Potatoes exhibited lower TR values than the other vegetables and their steaming resulted in higher retention than microwave cooking for K, P, Fe, and Zn. Conclusions: The results confirm the heterogeneous behaviors of minerals in commonly consumed Italian vegetables subjected to different cooking methods. The data underscore the need for additional research to understand the effects of heat treatments on mineral profiles and to determine specific retention factors linked to various cooking techniques. The significant gap between “true” and “apparent” retention factors, caused by changes in water content during cooking, highlight the need for new experimental data to update and enrich the existing literature on this topic.
Journal Article
Waste Cooking Oils into High-Value Products: Where Is the Industry Going?
Waste cooking oils (WCOs) are generated globally in significant amounts by various sectors including hospitality, households, and industrial operations. Many nations currently lack dedicated legislation for managing WCOs, creating a pressing environmental challenge. At present, WCOs are primarily utilized in industries as raw materials for biodiesel production and energy generation. However, their role in second-generation biodiesel production is contingent on availability, often necessitating imports of either biodiesel or WCOs from other countries. The European Union has emphasized the importance of prioritizing biowaste for high-value alternative products beyond biodiesel to achieve carbon neutrality by 2050. Many reviews have been published in the literature reporting potential WCO applications to produce biolubricants, biosolvents, animal feed, asphalt additives, among others, however, no detailed analysis of industrial trends has ever been presented. Within this panorama, unlike existing reviews that focus on specific polymer classes derived from WCOs, this work sought to present a comprehensive industrial overview of the use of WCOs in creating high-value polymeric materials beyond fuel and energy, providing a general overview of patents published (or alive) in the last 10 years, together with the analysis of which innovative products are being introduced and sold on the market today.
Journal Article
Venetian Republic : recipes from the Veneto, Adriatic Croatia, and the Greek Islands
\"The food of the Venetian Republic is diverse: prosecco & snapper risotto, Croatian roast lamb shoulder with olive oil potatoes, the sweet & sour red mullet of Crete, zabaglione from Corfu, or Dubrovnik's ricotta & rose liqueur crepes. These are recipes steeped in history; dishes from the days when Venice was a world power. How did this small city state rule the waters of the Mediterranean, enjoying unrivaled wealth and prestige? How could this serene, safe-haven city of canals come to play a defining role in shaping the cuisine, culture, and architecture of her Mediterranean neighbors? Yet, for a thousand years, the ships and merchants of the Republic dominated salt, silk, and spice trade routes. To tell this story, respected writer and restaurateur Nino Zoccali focuses on the four key regions that geographically encapsulate the Venetian Republic, each of which has its own distinct cuisine: Venice and its lagoon islands; the Veneto, of which Venice is the capital; the Croatian coast and the Greek Islands formerly under Venetian rule. The 80 dishes he has selected all have strong traditional Venetian roots or influence, celebrating ingredients and techniques that show how, to this day, food in this magnificent region continues to be influenced by neighboring cultures. Stunning food and location photography from around Venice, the Dalmatian Coast, and Greek Islands make this cookbook a must-have for foodies and lovers of Mediterranean cuisine\"-- Provided by publisher.
Book
From Neandertals to modern humans: New data on the Uluzzian
Having thrived in Eurasia for 350,000 years Neandertals disappeared from the record around 40,000-37,000 years ago, after modern humans entered Europe. It was a complex process of population interactions that included cultural exchanges and admixture between Neandertals and dispersing groups of modern humans. In Europe Neandertals are always associated with the Mousterian while the Aurignacian is associated with modern humans only. The onset of the Aurignacian is preceded by \"transitional\" industries which show some similarities with the Mousterian but also contain modern tool forms. Information on these industries is often incomplete or disputed and this is true of the Uluzzian. We present the results of taphonomic, typological and technological analyses of two Uluzzian sites, Grotta La Fabbrica (Tuscany) and the newly discovered site of Colle Rotondo (Latium). Comparisons with Castelcivita and Grotta del Cavallo show that the Uluzzian is a coherent cultural unit lasting about five millennia, replaced by the Protoaurignacian before the eruption of the Campanian Ignimbrite. The lack of skeletal remains at our two sites and the controversy surrounding the stratigraphic position of modern human teeth at Cavallo makes it difficult to reach agreement about authorship of the Uluzzian, for which alternative hypotheses have been proposed. Pending the discovery of DNA or further human remains, these hypotheses can only be evaluated by archaeological arguments, i.e. evidence of continuities and discontinuities between the Uluzzian and the preceding and succeeding culture units in Italy. However, in the context of \"transitional\" industries with disputed dates for the arrival of modern humans in Europe, and considering the case of the Châtelperronian, an Upper Paleolithic industry made by Neandertals, typo-technology used as an indicator of hominin authorship has limited predictive value. We corroborate previous suggestions that the Middle-to-Upper Paleolithic transition occurred as steps of rapid changes and geographically uneven rates of spread.
Journal Article