TY  - BOOK
AU  - Lazzaroni,Laura
TI  - The new cucina italiana: what to eat, what to cook & who to know in Italian cuisine today 
SN  - 9780847868551
AV  - TX723 .L39 2021
U1  - 641.0945 23
PY  - 2021///]
CY  - New York
PB  - Rizzoli International Publications, Inc.
KW  - Cooking, Italian
KW  - Gastronomy
KW  - Italy
KW  - Restaurants
KW  - Food
KW  - Cuisine italienne
KW  - Gastronomie
KW  - Italie
KW  - Aliments
KW  - fast
N1  - "First published in the United States of America in 2020 by Rizzoli International Publications, Inc."--Colophon; Mentors
Farmers & foragers
Sunday restaurateurs
Fine dining creatives
Pizzaioli
Forces of Neo-Osterie & Neo-Trattorie

N2  - Everybody loves Italian food. It is among the most talked about, written about, and globally popular. But as travelers have sought out culinary experiences in off-the-beaten-path destinations elsewhere in the world, in Italy even consummate foodies eat the same postcard versions of traditional dishes, occasionally making forays into a handful of fine-dining favorites. Yet by far the country's most interesting cuisine is to be found outside of well-trodden establishments, and it's as varied and full of personality as it is delicious.This generation of chefs has come a long way from their nonna's kitchen: they approach tradition with a respectful yet emancipated perspective; they rethink the formats of the Italian restaurant; they are rediscovering foraging and farming; they introduce serious cocktail programs. This book covers thirty-two chefs and restaurateurs who are reinterpreting the "greatest hits" of Italian dining: from trattorias to fine dining, from aperitivo to pizzerias. Laura Lazzaroni takes her readers on a visual north-to-south tour of this new cucina italiana, stopping at restaurants, inns, farms, and pop-ups all across the country, showing in stories and recipes the multitude of approaches, influences, and ingredients that compose this movement, which is paving the way for the country's gastronomic rebirth

ER  -