Italy’s Delicious, Diverse Cuisine

By Julie Wilson and Cynthia Psarakis

Published on August 10, 2009

Italian cooking isn't just red sauce and pasta—succulent grilled meats, fresh seafood, creamy risottos, and hearty beans are all hallmarks of the Italian table. We've had the good fortune to travel extensively throughout Italy, discovering a mind-boggling array of dishes as diverse as the regions they come from.

Though no bigger than the state of Arizona, Italy boasts a rich and varied culinary heritage, from the hearty beans and crusty breads we discovered in Tuscany—read about them in Mangia-Fagioli--to the abundance of seafood recipes from The Fishmonger's Table that characterize much of Venetian cooking.

During our journeys through this abundant land, we've come to treasure these regional specialties—so much that we've compiled them in a new Special Issue, Authentic Italian. Each recipe, selected from our wealth of experiences, showcases the best of Italian cuisine, from the southern isle of Sicily through the central regions of Lazio (where Rome is located) and Marche, to the northern provinces of Friuli-Venezia Giulia and Piedmont, including such classics as:
Sicilian Rice Timbale
Roman-Style Artichokes
Olive Oil Cake

Authentic Italian sells for $9.95 and can be found at select Barnes & Nobles, Borders, Walmart Super Centers, and other Preferred Retailers nationwide. For immediate delivery, order a digital copy.

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