Popes, peasants, and shepherds : recipes and lore from Rome and Lazio /
Oretta Zanini De Vita ; translated by Maureen B. Fant ; with a foreword by Ernesto Di Renzo.
Berkeley : University of California Press, 2013.
xv, 304 p. : ill. ; 24 cm.
0520271548 (cloth : alk. paper), 9780520271548 (cloth : alk. paper)
More Details
uniform title
Berkeley : University of California Press, 2013.
0520271548 (cloth : alk. paper)
9780520271548 (cloth : alk. paper)
general note
A revised and expanded edition of Il Lazio a tavola : Guida gastronomica tra storia e tradizioni, originally published in Italian.
catalogue key
Includes bibliographical references and indexes.
A Look Inside
Flap Copy
"This superlative collaboration between author and translator has produced the very best kind of cookbook: authoritative but exciting, scholarly but racily written--everything the cook or scholar wants to know about the traditional food of the region around Rome." --Paul Levy, editor of The Penguin Book of Food and Drink "Oretta Zanini and Maureen Fant are the very two experts I would consult first with any question on Roman cuisine, and this product of their collaboration is as rich and complex as a classic coda alla vaccinara (their recipe for which happens to be delicious). The breadth of information presented here is impressive and the selection of recipes refreshingly authentic, including intestines, heart, sweetbreads, and other delicacies of the quinto quarto so often left out of books on Rome published outside of Italy. At a time when Tuscany and Sicily occupy so much space in our collective Italian fantasies, it's a pleasure to have a definitive exploration of Roman cuisine to put on the shelf or bring into the kitchen." --Mitchell Davis, The James Beard Foundation "Zanini has written a fascinating profile of a region of Italy almost unknown to Americans--and that's strange because it's the region of the country's best-known city, Rome. But Lazio and the Roman countryside remain a terra incognita despite their rich history and very rich culinary culture, all of which helped make Rome the center of the universe for many centuries and a place of endless enchantment to this day. Here are dishes that have traversed the ages and flavors that once beguiled Caesar just as they do modern tourists. Zanini provides astute analysis of how and why Romans and the people of Lazio eat what they do--and moreover, she gives us recipes so we can try them in our own kitchens." --Nancy Harmon Jenkins, author of The Essential Mediterranean: How Regional Cooks Transform Key Ingredients into the World's Favorite Cuisines
Review Quotes
"Excellent, witty. . . . Not to be confused with your everyday cookbook. . . . It is a keeper for my own kitchen."-- A Traveler's Library
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Main Description
The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta , Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.
Table of Contents
Forewordp. ix
Translator's Prefacep. xii
Acknowledgmentsp. xv
Introductionp. 3
The Agrarian Landscape of the Campagna Romanap. 5
The Tiber and Fish in Popular Cookingp. 10
Water and Aqueductsp. 16
Mills on the Tiber: Bread and Pasta in Romep. 18
Rome and Its Gardensp. 23
Sheep, Shepherds, and the Pastoral Kitchenp. 29
Roads and Tavernsp. 33
Fairs and Marketsp. 40
Roman Carnivalp. 43
The Jewish Kitchen of the Roman Ghettop. 49
The Papal Tablep. 52
Giuseppe Gioacchino Belli, Poet of the Roman Kitchenp. 58
Hollywood on the Tiberp. 60
Traditional Sweetsp. 61
Olivesp. 65
Etruscan Lands: Viterbo and Tusciap. 68
Sabina, Land of Olive Trees and Hill Townsp. 74
From the Castelli to the Ciociariap. 79
Buffalo Country: The Pontine Marshesp. 87
Coastal Lazio and the Seap. 90
Recipesp. 97
Thoughts on the Interpretation of Italian Recipesp. 97
Primi piatti First Coursesp. 99
Secondi piatti Main Dishesp. 149
Verdure e legumi Vegetables and Legumesp. 205
Sfizi Savoriesp. 239
Condimenti Sauces and Condimentsp. 251
Dolci Sweetsp. 254
Glossary of Terms and Ingredientsp. 273
Notesp. 277
General Indexp. 287
Recipe Indexp. 295
Table of Contents provided by Ingram. All Rights Reserved.

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