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Food Wine The Italian Riviera & Genoa (The Terroir Guides) | 
 enlarge | Author: David Downie
Creator: Alison Harris
Publisher: Little Bookroom
Category: Book
List Price: $24.95
Buy New: $14.86
You Save: $10.09 (40%)
New (35) Used (8) from $11.80
Sales Rank: 338512
Media: Paperback
Pages: 448
Number Of Items: 1
Shipping Weight (lbs): 1.8
Dimensions (in): 8.3 x 4.3 x 1.5
ISBN: 1892145642
Dewey Decimal Number: 641.22094518
EAN: 9781892145642
ASIN: 1892145642
Publication Date: November 18, 2008
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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Product Description
Most food guides for Italy suffer from the “too-much, too-little” syndrome. The territory is vast, yet for each city and village they rarely provide enough information. This guide focuses on a manageable territory–Liguria–and covers it in depth with an emphasis on understanding the local culture through its food. This is not an encyclopedic volume but a renowned food writer’s highly selective guide to Liguria’s authentic small eateries, culinary traditions, wine, wineries, food artisans, and gourmet shops. (The “big” restaurants are covered in a short and amusing sidebar that lists the places that everyone knows and can read about in any guide or on the Internet: a tip of the hat to the great toques, but many other suggestions are given so the reader can dine elsewhere. In Italy, the restaurants Michelin rewards with multiple stars have little to do with regional or local food.) Recommendations center on “where the locals eat.” The book is also lavishly photographed, perfect for the armchair traveler. There is a glossary of food items and unusual specialties, as well as a typical Ligurian menu, detailed indexes, many sidebars, and a map.
Learn all about the savory Ligurian flatbread called farinata (and where to buy farinata baking pans), garlic (raw in local dishes, braids, the pink heirloom variety from the village of Vessalico, and the village’s annual garlic festival), pesto mania (and a profile of the hothouses of the western Genoese suburb of Pra that produce what most Italians and 99.9 percent of Ligurians claim to be the world’s best commercially grown basil) and which restaurants serve authentic mortar-and-pestle-made pesto, as well as dozens of other regional topics.
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