Description

Book Synopsis
Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich''s legendary cooking.

For the home cook and the armchair traveler alike, Lidia''s Italy offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia''s daughter Tanya, an art historian.

· In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea.

· From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel.

· From Friuli, where cows graze on the rich t

Lidias Italy

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    £32.40

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    RRP £36.00 – you save £3.60 (10%)

    Order before 4pm today for delivery by Wed 1 Jul 2026.

    A Hardback by Lidia Matticchio Bastianich, Tanya Bastianich Manuali

    10 in stock


      View other formats and editions of Lidias Italy by Lidia Matticchio Bastianich

      Publisher: Alfred A. Knopf
      Publication Date: 10/04/2007
      ISBN13: 9781400040360, 978-1400040360
      ISBN10: 1400040361
      Also in:
      National and regional cuisine

      Description

      Book Synopsis
      Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich''s legendary cooking.

      For the home cook and the armchair traveler alike, Lidia''s Italy offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia''s daughter Tanya, an art historian.

      · In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea.

      · From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel.

      · From Friuli, where cows graze on the rich t

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