http://geishagourmet.com/2013/01/16/geisha-gourmet-domani-in-tutte-le-librerie-ditalia-con-la-cucina-di-montagna-ed-ponte-alle-grazie-collana-il-lettore-goloso-diretta-da-allan-bay/

Gourmet Geisha tomorrow in all the libraries of Italy with mountain cuisine, and. Ponte alle Grazie, Greedy Reader series directed by Allan Bay

by Wednesday, January 16, 2013

And so tomorrow should be in all the libraries of Italy. My new book, for the first time for Ponte alle Grazie, Greedy Reader series directed by Allan Bay. Immense satisfaction for me and a great honor. What I wanted to do with this book? Will the discovery of hot water, but there is no, Italian editorial scene, a collection of all the recipes of our mountain. This means that to get them, you have to buy the book about the Aosta Valley cuisine, then lombarda, piemontese, thirty, South Tyrol, friulana, Tuscany, Molise… AND’ coming from here the decision to select 315 recipes and enclose them in one book: obvious that there are many more, I chose the ones I considered most important. Some, then, are nowhere to be found, Let, until this my book, only the oral tradition, as the fettuccine alla Vehia gate or the Sake of Pontremoli. At the opening, the history of the food traditions of the peoples of high altitude, the raw materials for their livelihood and their evolution over the centuries and a whole chapter dedicated to linguistic minorities, Italian cultural heritage also in culinary terms. For the rest, I leave it to you to read. I wait in the library!

Qui il comunicato della casa editrice e l’indice del libro 🙂

So conservative, so revolutionary. Reflection and memory of inaccessible territories, jealous custodians of traditions and customs handed down for centuries, Mountain cuisine is also a very modern example by knowing and imitating its simplicity and sustainability. First of all, however,, Francesca Negri as explained in these pages, We must dispel the clichés that the boil as lacklustre and essentially fat. As proof of its argument, in a high-altitude trekking from Valle d'Aosta to Calabria and the Islands the author has selected 315 recipes including classic and famous real goodies, bringing together for the first time in one volume the most extensive and comprehensive directory of Italian mountain cuisine. A broadcast mostly to family ancestry, always characterized by the exaltation of the flavors and ingredients of the territory but also surprisingly nuanced: because mountain cuisine is also border culture, carries influences from other countries and civilizations. Telling of origins and history, This book takes us to discover the linguistic minorities – by Walser to the Cimbri, from the Comelico Mòcheni, German-speaking populations of Alto Adige and Friuli – and their traditions at the table, that so influenced the traditional Italian food and wine heritage.

pp. 220 – euro 16,00

ENCLOSED IS THE DELICIOUS INDEX

«When skiing was a necessity even before

that an industry as it is today, When the economy was

based almost solely on livestock farming and Agriculture and any

Valle was self-sufficient in terms of food ...

... in the mountains, Perhaps more than anywhere else, is the mirror

the history of a people: the recipes.»

THE BOOK

So conservative, so revolutionary. Reflection and memory of inaccessible territories, jealous custodians of traditions and customs handed down for centuries, Mountain cuisine is also a very modern example by knowing and imitating its simplicity and sustainability. First of all, however,, Francesca Negri as explained in these pages, We must dispel the clichés that the boil as lacklustre and essentially fat. As proof of its argument, in a high-altitude trekking from Valle d'Aosta to Calabria and the Islands the author has selected 315 recipes including classic and famous real goodies, bringing together for the first time in one volume the most extensive and comprehensive directory of Italian mountain cuisine. A broadcast mostly to family ancestry, always characterized by the exaltation of the flavors and ingredients of the territory but also surprisingly nuanced: because mountain cuisine is also border culture, carries influences from other countries and civilizations. Telling of origins and history, This book takes us to discover the linguistic minorities – by Walser to the Cimbri, from the Comelico Mòcheni, German-speaking populations of Alto Adige and Friuli – and their traditions at the table, that so influenced the traditional Italian food and wine heritage.

«315 preparations, choose between a vast repertoire,

representing basic cultures and traditions

for the history of our nation,

as for our culinary identity.»

ALL REGIONS

MOUNTAIN TO MOUNTAIN

Piemonte, Valle d'Aosta, Lombardy, Trentino-Alto Adige, Veneto and Friuli Venezia Giulia

But even Emilia Romagna, Tuscany, Umbria, Abruzzo, Lazio, Molise, Basilicata, Campania, Calabria, Sicily and Sardinia

AND LINGUISTIC MINORITIES ETC.

THE AUTHOR

Francesca Negri, journalist and writer, is one of the emerging young national gastronomic journalism, twice Premio Selezione Bancarella della Cucina, in 2008 and in 2009. His great passion for cooking and wine led her to become the signature wine of Trentino and South Tyrol backs of Corriere della Sera and a some pens for magazines such as table manners. His blog: www.geishagourmet.com

Press Office to Bridge Thanks:

Matteo Columbo

matteo.columbo@ponteallegrazie.it

02 34597632 – 349 1269903

THE INDEX OF THE BOOK

Preface 5

What you will find in this book 6

supply routes in the Alps 8

In the lands of polenta, before the maize 10

Before potatoes, turnips 11

The breeding 12

Lard for a few, walnut oil for all 12

Mountain herbs 13

Frogs and snakes 14

The cat and the Groundhog 14

The mountain cake 15

The King of Alpine salami 16

The conservation 17

linguistic minorities: the strong identity of the kitchen

of the mountains 19

The Occitan 20

The South Tyrol 21

The Ladins 22

The Walser 23

The Mòcheni 26

The Cimbri 27

The Friulani 29

The Carinthian 30

The Slovenians 31

The cuisine of the region-by-region 33

Piemonte 35

The Piedmontese Agnolotti 38

Bagna cauda 38

Bagnett Verd 39

Batsoà 39

Apple Binhette 39

Bodi and aioli 40

Cagliette – Calhëttte 40

Capunèt 41

Castagnaccio apples 41

Italian stuffed onions 41

The Piedmontese rabbit 42

Crepes al Castelmagno 42

Polenta croquettes to toma blu 43

Crouzet with banho grizo 43

Dobà 44

greasy beans – Tupinà 44

Val di Susa focaccia – fujasa Cesana 45

fresse 45

the fricc marghé – fried herdsman's 45

fricò 46

frit-gris 46

Carnival fritters – friciò 47

Apple Pancakes 47

Potato Glôre 47

Gnocchi at line review 48

Gnocchi in the Valley of Lanzo 49

Is ' Gofri ' 49

Sunflower salad (Dandelion) 50

Hare Sadhu – Hare civet 50

Snails to Ossola 51

Matafam 51

Marinated Eggplant 52

Peasant soup of cabbage and potatoes 52

Chestnut soup – Menehtra de quegne 52

Milk and flour soup – Li bernin 53

Walnut Soup 53

Bread and rice soup 53

Rice soup, milk and chestnuts – ris, LACC and babalola 54

Bread with apples 54

Bread baked – Lo pan coit 55

The Vercelli panissa 55

Pan perdu 55

Pasta e rustì bagian 56

"Paste di Meliga" – Mèlia pastes 56

Potatoes to milk 56

Pilot 57

Lanzo Valley polenta with sausage 57

raviòles 58

fashionable rice Abada 58

Stinchett 58

Tofeja 59

Bognanchina Cake 59

Blood cake 60

St. Peter's cake 60

Uberlekke 61

bread and cabbage soup – Supa Dahan 61

turnips and barley soup 62

fat soup 62

Waldensian soup – Souppa Kylie_b 63

Valle d'Aosta 65

Capriolo valdostana 68

Carbonade 69

Chnéffléne 69

Aosta Donuts 69

Valdostana lamb chops 70

Cogne cream 70

favò 71

fonduta alla valdostana 71

hockiene 72

Kanestri 72

Mécoulin 72

Merveilles 73

Chestnut soup and milk 73

Peulà 73

Baked Polenta 74

Barley flour polenta valdostana – Peilà 74

Mountain polenta 75

Risotto alla valdostana 75

rissili 75

Seuppa 76

Seuppa à la Valpellenentse 76

Soça 76

Strubene 77

Courmayeur Walnut cake 77

Potatoes and corn cake – häpfluturta 77

Rice cake with raisins of rhêmes-Saint-Georges 78

Eggs and cheese 78

Arey soup 79

rice and beans soup – fessilsuppu 79

wine soup 79

Lombardy 81

Duck with cabbage-Nèdra with vérs 83

Bresaola topped 83

Bröda 84

Busecca – Buseca 84

Capponi – Capu Tie 85

Casonsei to Bergamo 85

Casonsei to bresciana 86

Cuz 87

filascetta 87

Focaccia – hpongàde 88

foiade 88

fritole 89

Glue dumplings – Gnòcc de còla 89

Bread dumplings – Gnòc with dad – Gnocarilì 89

Hare in crust 90

Snails with garlic tops – Lumaghe with hime d'ai 90

Escargots with herbs – Viarol 91

Beef from Valtellina 91

Milk soup – Minèhtra dè lat 91

Rice and spelt soup 92

Spinach soup – Minèhtra dè peruc 92

Dirty soup – Minèhtra hpòrca 92

ofele 93

boiled calf's ear – orègia dè Premier lesa 93

Panadél 93

Small faces or Mustasì 94

Pizzoccheri 94

Polenta with chestnut flour Polenta – de hchelt 95

Polenta e oséi (sweet) 95

Polenta e osei (salata) -Polenta and ohèi 95

Polenta taragna 96

rice and milk – ris and lacc 96

Sausages and polenta – Codeghí and polenta 97

Schisòla 97

Sciatt 97

Spaghetti and beans – Bigoi and fahoi 98

Strangolapreti 98

SUPA de can 99

Tènca 'n carpiù – Tinca in carpione 99

Donizetti cake – turta of Donizèt 100

Pecan Pie – Turta dé nus 100

Pig's blood cake – Tùrta dé hanc dé pòrhel 101

Deer stew 101

Stewed Savoy cabbage-Cabbage Masarade 101

barley soup, dried chestnuts and beans – de Sùpa ors, bilìne and beans

102

Trentino-alto adige 103

Baccalà alla trentina 105

Brazedel 106

Brennsuppe 107

Demetris Brusà 107

Buchteln 107

Grey cheese dumplings – The Knödel Graukäse 108

The thirty dumplings 108

Or the Capuc capun Cimeghese 109

Carne salada 109

Fried brains – Profezeni 110

Ciaronciè in Moena 110

feies by marmulada 111

Apple fritters – fritole de pomi 111

Goulash to thirty 112

Tyrolean goulash 112

"herrengröstel" 113

Jufa 113

Kaiserschmarren 114

Kiechl 114

South Tyrolean doughnuts 115

Linzer Torte 115

Snails (bugoni) the thirty 116

De fregoloti soup 116

Bean and potato soup – Peterlang 117

Tripe soup 117

Mosa 117

orzotto ai porcini mushrooms 118

Panada 118

Pandya to thirty 119

Pinza de lat 119

Polenta carbonera 119

Potato polenta with sausage sauce – Potato Pult mit Karitz 120

Potato polenta of Val di Ledro 120

Macafana polenta 121

Pork chops and sauerkraut 121

Schlutzkrapfen 122

Sguazet 122

Sisam 123

Erick 123

White noodles 124

Green noodles 124

Skewer to Meran 124

Strangolapreti 125

The South Tyrolean apple strudel 125

Trentino apple strudel 126

Straboi 127

Calf's head on seasonal salad 127

Tirtlen 127

Tonco de pontesel 128

Torta de fregoloti 128

Torta de levà 129

Buckwheat cake 129

Tortel de potatoes 129

zelten South Tyrol 130

zelten trentino 130

white wine soup of Val d'isarco 131

Veneto 133

Roast lamb of Altopiano dei Sette Comuni 135

Bak 136

Kid Agordino 136

Jugged venison alla veneta 136

Casunzièi 137

Rabbit with herbs 138

Lamb Chops with the manner of Alpago 138

Bean curd with pork sausage 139

Creamed Spinach and Asiago Cheese 139

Mallard in the valleys 140

Pumpkin gnocchi with smoked ricotta 140

Kodinzon 141

Nettle soup 141

Barley soup 141

Pasta and beans soup 142

Panada 142

Pastin or Tastesal 143

Ampezzo potatoes 143

Considèra Polenta 143

RISI e bisi-rice and peas 144

rice with Lamon beans and goby 144

baked risotto 145

Sbatudin 145

Sopressa in fortaja 145

Broccoli strudel 146

Calf's head 146

Poppy cake – Cake of pavé 146

Laying soup – Sopa Coada 147

spleen soup – Sopa de spienza (Milt) 147

Friuli Venezia giulia 149

Blècs al ragù di cervo 151

Polenta pudding of beef – cjâr 151

Venison with mushrooms 152

Timau Cjalsóns – Timau ravioli 152

Cjalzòns dolci della Carnia 153

Duck leg stuffed with aromatic herbs 154

Sauerkraut – Chucrut 154

pork liver montanara 155

Frico cheese fried in Friuli 155

GNOC or Cóce's Macaróns 156

Gnocchi with porcini mushrooms 156

Dumplings stuffed with ricotta 157

Gubana 157

Jota carnica – of Jote Bala 158

Rye soup 158

Barley and bean soup 159

Nose and sour turnips – Muset and Brovada 159

Mont polenta 160

Baked mushrooms 160

Putizza – double Sweet 160

Fried frogs 161

meat ravioli – Cjalzòns ciargnei 161

ravioli of Pesaris – Cjalzòns of Pesaris 162

Szegediner Goulash 163

Mountain cake or cake blueberries Alpine – mont cakes 163

Trout with butter and Sage 164

Sangro trout stew 164

Escaped birds – Uciei sciampàz 164

tripe soup – Sope cu ' lis tripis 165

pumpkin soup from Val di Gorto (or Danesh) – Sùf from Val di

Guart 165

other regions 167

Emilia-Romagna 170

CC montesini 170

Rich donut 170

Crescentine 170

Pisarei and Faso 171

Potato tortelloni 172

Tuscany 172

Acquacotta tion 172

Amor Pontremoli 173

Arbadela 173

flat cakes of Aulla 174

light fried canapes of Lunigiana 174

Gnochi mes ' there of chestnuts 174

Polenta di castagne del Casentino 175

Pesto testaroli 175

Erbi cake 176

Tortelli alla lastra 176

stuffed soup del Casentino 177

Umbria 177

Bala 177

Farro and chickpeas 178

Beef Fillet with black truffles 178

friccò stew of lamb 178

rocciata 179

Abruzzo 179

Arrosticini 179

Broth with cardone 180

Caggionetti or calcionetti 180

Cac and deep-fried dumplings 181

Polenta abruzzese 182

Lazio 182

Fettuccine alla Trebulana 182

Nociata 183

Pizza co the sfrizzulli 183

Trios or small or terzitti 183

Molise 184

Old sour 184

Calciuni cakes "calciuni" 184

Cicerchiata 185

Eggplant funghetielle 185

Miccule a la muntanara 185

Basilicata 186

Shepherd's stew 186

Callaridd 186

Cutturiddi 187

Lagana chiapputa 187

Minestra maritata 187

Strascinati with Mint 188

Campania 188

Calzoncello 188

Thistles and beans 189

Wild boar, chiuchiarole and potatoes 189

Upholstered hen 190

Spicy sauced slugs 191

Majed giffoni area 191

Spleen stuffed 191

Pasta with chestnuts 192

Apple and bean soup 192

Calabria 192

Braciolone with milk Cap mushrooms 192

Cod with potatoes and leeks 193

Potato snacks, cabbage and cashews 193

Cake milk Cap mushrooms and ricotta 194

Pan vavusi mushrooms with potatoes 194

Sicily 195

Kid with dried mushrooms delle Madonie 195

Moons of Etna 195

Pasta al pesto delle Madonie 196

Sfoglio delle Madonie 196

Sardinia 197

The use of Barbagia Lamb with wild fennel 197

Cordula with peas 198

Culurgionis of olgiastra 198

Pane frattau Barbagia 199

Sebadas 199

Bibliography 201

Webliografia 202

index 203

for course index 205

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1 Response
  • lara
    January 16, 2013

    carissima ..minimo che desidero una copia autografata….. bacioni lara

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