- Antonio Carluccio's Simple Cooking
- Two Greedy Italians
- Southern Italian Feast DVD
- Italia
- Complete Mushroom Book
- An Invitation to Italian Cooking
- Antonio Carluccio Goes Wild
- Antonio Carluccio's Vegetables
- Antonio Carluccio's Southern Italian Feast
- Complete Italian Food
- Antonio Carluccio's Italian Feast
- Passion for Pasta
- A Passion for Mushrooms
Antonio Carluccio's Italia
A celebration of the regional gastronomy of Italy - essential for anyone with a genuine interest in Italian food. Antonio Carluccio weaves together vital information on each region's character and culinary traditions with valuable insights into cheeses, wines and speciality dishes.
From Piedmont and Lombardy in the north right down to Puglia, Calabria and the islands of Sicily and Sardinia, Antonio conveys his extraordinary knowledge and personal impressions of his mother country, the source of his lifelong passion for good food, good cooking and good living.
Author - Antonio Carluccio
Sample recipes from this book
Crema alla Panna
Pannacotta from the Aosta Valley
This is the original pannacotta. According to the Aostani, the recipe originated in Savoy, and it is probably a derivative of the French creme caramel, except that there are no eggs in pannacotta, only a little gelatine to hold it together.
La Costoletta del Curato
Veal Chop of the Priest
In Italy, as we know, the clergy treat themselves proverbially well. You will find this recipe on the restaurant menus in Orvieto during May, when wild herbs are available in the fields. It was a challenge for me because the exact 'mixture' is apparently a secret. The only known fact is that there should be at least 18 herbs. Gather together as many as you can find, but go easy on the more pungent varieties.