So many Italian cookbooks are unapproachable. As romantic as it is to
read about produce one is able to obtain and the freshness of the olive
oil in Italy; it is extremely refreshing to read someone who takes into
account that many people don’t have aged Parmesan and obscure Italian
ingredients just hanging around the house. Ruggero’s "Key for
consistency" ingredients list at the beginning of the book includes
items we can all get our hands on and brings Italian cooking to a much
more down to earth level than many other publications I’ve read.
The book also includes reproductions of many of Gina’s artwork, which
is called intaglio printing, an ancient Italian art form. It’s so
beautiful, it made me want to photocopy the recipes so I don’t damage
the beautiful drawings while cooking.
Through ancient lore, stories and legends, the book explains a lot of
the thought process behind what is known today as "Italian
cuisine". Most recipes occupy only a page and are so simple that they
invite you to attempt them with their simplicity, straightforward
explanation and ingredients.
Two of my favorites were Fichi con Noci (figs with walnuts) and Pollo
al Mattone (Chicken under brick) which is sure to cause a sensation at
your next dinner party- although my grill required 30 minutes of cooking
as opposed to the book’s recommended 20. The book encourages you to
experiment, at the risk of being over the top I took Ruggero’s figs with
walnuts recipe and put it on a cookie tart shell, drizzled it with honey
and broiled it for 2 minutes – divine!
I asked Gina what prompted them to write this book? She says "For
many years I dreamed about writing a book with food and wine legends. In
Tuscany, when visiting Ruggero's family and friends, I've enjoyed
listening to stories being told about long-past events as if they had just
occurred. As my Italian language skills improved over the years, I
realized that these tales were often embellished with stretched threads of
truth. Accordingly, in Poco Pane, Poco Vino, each chapter starts with a
full-page etching, then a fictional story, followed by: a page of facts, a
"leaf of truth", a menu with Ruggero's recipes from the
designated time and place.
Our hope is that readers will be inspired to make pasta and bread from
scratch, using fresh ingredients on hand for simple sauces and
accompaniments. In other words, to follow time-honored traditions instead
of trendy fads "
Hear hear! I say. I also asked Gina to provide me with a recipe that is
NOT in the book for your enjoyment. See under this months menu for the
recipe. To order the book
click here.
