cookbooks
Tasting Italy, Part Two: Central Italy
Learn about central Italy's culture and, of course, food.
12-11-2018
America's Test Kitchen

With its myriad regional flavors, Italian food doesn’t have a national character, but the Italian way of eating does: a reverence for local ingredients, sensitively and simply prepared and enjoyed alongside family and friends, slowly and with gusto. We’ve teamed up with the travel and culture experts at National Geographic to capture Italy’s magnificent regional cuisine, culture, and landscapes in a one-of-a-kind book—Tasting Italy.

Bookstore

The Delights of Italy Tasting Italy: A Culinary Journey

Featuring authentic, kitchen-tested recipes; 300 gorgeous color photographs; and 30 maps, Tasting Italy takes you on a captivating journey through the rich history of Italian cuisine, region by region.

The book is divided into three chapters—Northern, Central, and Southern Italy. In the first installment of our Tasting Italy series, we traveled through Northern Italy. In this article, we'll learn about central Italy. But you don’t have to wait to get all of Tasting Italy. Order your copy now and start exploring—and cooking—as soon as it’s delivered to your door.


 

Neither the cool, cosmopolitan north nor the hot, passionate south, central Italy strikes just the right balance for discerning travelers and their palates. The landscape seems quintessentially Italian: rolling hills intensely cultivated and dominated by small farms, tall cypress trees along ancient roads, terra cotta–tiled farmhouses, and exquisite cities including Rome, Orvieto, Urbino, and Florence.

Tuscany’s iconic landscape is a rumpled quilt of small green and gold fields, vineyards heavy with dusty purple fruit, and woodlands that are dark, cool, and filled with porcini mushrooms and truffles, chestnuts, and game. Unpretentious yet demanding, Tuscans like food made with prime ingredients and with a minimum of fuss.

Recipes of Tuscany

Bistecca all Fiorentina

Grilled Tuscan Steak with Olive Oil and Lemon

Transform the ordinary T-bone steak with this recipe inspired by the traditions of Tuscany.

Less well-known than neighboring Tuscany, Umbria is like the overlooked second child, diminutive in size but shining quietly with a brilliance and beauty uniquely its own. Umbria is home to olives and vines, hogs and game, and most spectacularly, six species of prodigious truffles, predominantly black. These foods have inspired its native cooking style, which is rustic and rich in flavor.

Recipes of Umbria

Pasta alla Norcina

Orecchiette alla Norcina

Pasta alla norcina is a pasta dish that showcases flavorful pork sausage in a light cream sauce. For an authentic-tasting version, we had to make our own sausage.

Eighty percent of Lazio’s population lives in Rome, one of the world’s oldest cities and the epicenter of Western culture. The surrounding countryside, the agro romano, is where most of the region’s food is grown. There’s a local saying, “May heaven deliver us to a place where we can eat.” In other words, Romans love to eat. The food is designed to sate the carnivore, the fish lover, the vegetable lover, the pasta lover, the polenta lover, and the rice lover alike.

Recipes of Lazio

Cacio e Pepe

Spaghetti with Pecorino Romano and Black Pepper

For cheesy cacio e pepe recipe that was also creamy and smooth, we swapped butter for heavy cream, whose lipoproteins encouraged the protein and fat molecules in the sauce to bond rather than separate.

Other Areas in Central Italy

What's your favorite dish from Italy? Let us know in the comments! And for our comprehensive collection of recipes from Central Italy and beyond, order your copy of Tasting Italy today.

Comments