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Why Italians love to talk about food / Elena Kostioukovitch ; translated from the Italian by Anne Milano Appel.

by Kost︠i︡ukovich, Elena.

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Farrar, Straus and Giroux, 2009.

Cooking, Italian.

Food habits -- Italy -- History.

Table of contents only

9780374289942 (hardcover : alk. paper)

0374289948 (hardcover : alk. paper)

Perché agli Italiani piace. English.

1st American ed.

xxiii, 449 p. : col. ill., col. maps ; 24 cm.

Includes bibliographical references and index.

Friuli Venezia Giulia -- Sagra -- Veneto and the city of Venice -- Olive oil -- Trentino Alto Adige -- Pilgrims -- Lombardy -- Slow food -- Valle d'Aosta -- Jews -- Piedmont -- Risotto -- Liguria -- Early gifts from the Americas -- Emilia Romagna -- Calendar -- Tuscany -- Pasta -- Umbria -- Preparation methods -- Marches -- Later gifts from America -- lazio and the city of Rome -- Mediterranean diet -- Abruzzo and Molise -- Democracy -- Campania and the city of Naples -- Ingredients -- Publia -- Eros -- Basilicata -- Restaurants -- Calabria -- Pizza -- Sicily -- Totalitarianism -- Sardinia -- Joy -- Cooking methods for meat, fish, eggs, and vegetables -- Sauces and gravies for pasta -- Pairings of pasta shapes and sauces.

Kostioukovitch captures the fierce local pride that gives Italian cuisine its remarkable diversity. Organized according to region and colorfully designed with illustrations, maps, menus, and glossaries, this is an exceptional celebration of Italy's culinary gifts.

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