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050	0	0	_aTX723 _b.L39 2021
082	0	4	_a641.0945 _223
100	1		_aLazzaroni, Laura, _eauthor.
245	1	4	_aThe new cucina italiana : _bwhat to eat, what to cook & who to know in Italian cuisine today / _cLaura Lazzaroni ; photographs by Alberto Blasetti.
246	3		_aWhat to eat, what to cook & who to know in Italian cuisine today
246	3		_aWhat to eat, what to cook and who to know in Italian cuisine today
264		1	_aNew York : _bRizzoli International Publications, Inc., _c[2021]
264		4	_c©2021
300			_a255 pages : _bcolor illustrations ; _c27 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_a"First published in the United States of America in 2020 by Rizzoli International Publications, Inc."--Colophon
505			_aMentors Farmers & foragers Sunday restaurateurs Fine dining creatives Pizzaioli Forces of Neo-Osterie & Neo-Trattorie
520			_aEverybody 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
650		0	_aCooking, Italian.
650		0	_aGastronomy _zItaly.
650		0	_aRestaurants _zItaly.
650		0	_aFood _zItaly.
650		6	_aCuisine italienne.
650		6	_aGastronomie _zItalie.
650		6	_aRestaurants _zItalie.
650		6	_aAliments _zItalie.
650		7	_aCooking, Italian. _2fast _0(OCoLC)fst01753356
650		7	_aFood. _2fast _0(OCoLC)fst00930458
650		7	_aGastronomy. _2fast _0(OCoLC)fst00938901
650		7	_aRestaurants. _2fast _0(OCoLC)fst01095907
651		7	_aItaly. _2fast _0(OCoLC)fst01204565
906			_a7 _bcbc _ccopycat _d2 _encip _f20 _gy-gencatlg
942			_2ddc _cLUO
999			_c1999 _d1999