Read this: La Cucina: The Regional Cooking of Italy by the Italian Academy of Cuisine

La Cucina: The Regional Cooking of Italy
by the Italian Academy of Cuisine


So, at almost 1000 pages long, it’s not exactly a “curl up with a pot of tea and read it on Saturday morning” kind of book. But, it’s also a lot more than just a cookbook. I’ve found myself picking it up and flicking through it more than usual lately, and as you can probably tell by the top of the dustcover, I spend a bit of time with this book…

A few decades ago, some thoughtful, clever Italians came together with the idea of preserving their culinary legacy. They formed the Italian Academy of Cuisine and set their sights on the lofty goal of recording the classic Italian recipes from all over the country. Including/especially those very specific, regional ones that have (until now) only been passed down verbally through the generations.

With over 7,600 members across the country, they were able to get their paws on some 2,000 recipes, covering everything from pasta to vegetables to desserts and literally everything in between. These are the precious recipes that are cooked in only this or that region of Italy. Recipes that have graced the dinner tables for generations. Recipes that would have eventually been lost as the generations stopped cooking them, or stopped remembering how much flour and salt Nonna said the dough needed.

Not only are there the recipes, but like in the photo below, scattered throughout the book are little snippets of “local traditions;” with half of my family from Northern Italy and the other half from Southern Italy, there’s a lot in between I don’t know much about! And if you love to travel and learn about other cultures through their culinary traditions half as much as I do, you’re going to find a veritable treasure trove in these pages…

One of the most beautiful things about this book is the point made in the introduction – it is very much recognised that every Italian has their own way of making a dish their own (I can vouch for that), so this is not intended to be a “correct to the last letter” type of cookbook…

“Interpretation, improvisation – these are essential characteristics of Italian coking. Thus while we have strived to present the most iconic version of key regional dishes, it is up to you, the home cook, to make them your own.”

Pick up a copy here and start reading/cooking!

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