Author Michele Scicolone offers simple recipes for delicious classics such as lasagne, minestrone, chicken cutlets, and gelato, plus many more of your favorites; a wealth of modern dishes, such as grilled scallop salad; and a traveler's odyssey of regional specialties from the northern hills of Piedmont to the sun-drenched islands of Sicily and Sardinia. Whether giving expert advice on making a frittata or risotto, selecting Italian ingredients, or pairing Italian wines with food, Scicolone enlivens each page with rich details of Italian food traditions. This book is a treasury to turn to for any occasion.

Introduction.

The Italian Pantry.

Kitchen Equipment.

Menus.

Antipasti.

Cheese Antipasti.

Vegetable Antipasti.

Egg Antipasti.

Meat Antipasti.

Seafood Antipasti.

Dips and Spreads.

Bruschetta and Crostini.

Fried Antipasti.

Salads.

Green Salads.

Tomato Salads.

Vegetable Salads.

Salads with Fruit.

Fish Salads.

Dressings.

Soups.

Broths.

Bean, Grain, and Legume Soups.

Vegetable Soups.

Egg Soups.

Meat and Fish Soups.

Sauces.

Tomato Sauces.

Meat Sauces (Ragù).

Other Pasta Sauces.

Sauces for Meat and Fish.

Pasta.

Dried Pasta with Vegetables.

Dried Pasta with Tomatoes.

Dried Pasta with Cheese and Eggs.

Dried Pasta with Meat.

Dried Pasta with Seafood.

Fresh Pasta.

Lasagne.

Stuffed Fresh Pasta.

Fresh Gnocchi.

Other Fresh Pasta.

Rice, Cornmeal, and Other Grains.

Rice.

Cornmeal.

Farro and Barley.

Eggs.

Fried, Poached, and Baked Eggs.

Scrambled Eggs.

Frittatas.

Fish and Shellfish.

Fillets and Steaks.

Whole Fish.

Salted and Dried Fish.

Shrimp, Lobster, and Scallops.

Clams and Mussels.

Calamari, Octopus, and Conch.

Mixed Seafood.

Poultry.

Chicken Cutlets (Scaloppine).

Chicken Parts.

Whole Chicken and Capon.

Turkey, Duck, and Quail.

Meat.

Steaks.

Beef Stews and Braises.

Meatballs and Ground Beef Dishes.

Beef Roasts.

Veal Cutlets (Scaloppine).

Veal Chops.

Veal Stews.

Veal Shanks.

Veal Roasts.

Other Veal Dishes.

Pork Sausages.

Pork Ribs and Chops.

Pork Tenderloins and Roasts.

Lamb Chops.

Lamb Stews and Braises.

Rabbit.

Vegetables.

Artichokes.

Asparagus.

Beans.

Broccoli, Broccoli Rabe, and Cauliflower.

Brussels Sprouts and Cabbage.

Cardoons.

Carrots.

Eggplant.

Fennel.

Green and Wax Beans.

Leafy Greens.

Mushrooms.

Onions.

Peas.

Peppers.

Potatoes.

Tomatoes.

Zucchini and Winter Squash.

Mixed Vegetables.

Breads, Pizzas, Savory Pies, and Sandwiches.

Breads.

Flatbreads and Breadsticks.

Pizzas and Turnovers.

Savory Pies.

Italian Sandwiches (Panini).

Fruit, Ice Cream, and Spoon Desserts.

Fruit Desserts.

Spoon Desserts.

Italian Ices.

Ice Cream (Gelato).

Dessert Sauces.

Cookies, Cakes, Tarts, and Pastries.

Basic Cookies.

Chocolate Cookies.

Nut Cookies.

Plain Cakes.

Cakes with Fruit.

Cakes with Ricotta.

Chocolate Cakes.

Cakes with Dried Fruit and Nuts.

Bread Puddings.

Tarts.

Pastries.

Italian Wines.

Glossary.

Sources.

Bibliography.

Index.

About the Author.