Cooking & Food. History. Travel. Nonfiction. HTML:From the Emmy award-winning chef and bestselling author, a collection of wonderful, uncomplicated recipes from little-known parts of Italy, celebrating time-honored techniques and elemental, good family cooking.

Penetrating the heart of Italy�??starting at the north, working down to the tip, and ending in Sardinia�??Lidia unearths a wealth of recipes:

�?� From Trentino�??Alto Adige: Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef
�?� From Lombardy: A world of rice�??baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron
�?� From Valle d�??Aosta: Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops
�?� From Liguria: An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables
�?� From Emilia-Romagna: An olive oil dough for making the traditional, versatile vegetable tart erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine Bolognese
�?� From Le Marche: Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment
�?� From Umbria: A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait
�?� From Abruzzo: Fresh scrippelle (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a �??guitar,�?� Rabbit with Onions, and Lamb Chops with Olives
�?� From Molise: Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus
�?� From Basilicata: Wedding Soup, Fiery Maccheroni, and Farro with Pork Ragù
�?� From Calabria: Shepherd�??s Rigatoni, steamed swordfish, and Almond Biscottini
�?� From Sardinia: Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping

This is just a sampling of the many delights Lidia has uncovered. The 175 recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact�??the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each