By Shelley Lindgren, Matthew Accarrino, Kate Leahy
A cookbook and wine consultant celebrating the neighborhood traditions and fascinating concepts of recent Italian cooking, from San Francisco's SPQR restaurant.
The Roman Empire used to be recognized for its community of roads. by way of following the trail of those thoroughfares, Shelley Lindgren, wine director and co-owner of the acclaimed San Francisco eating places A16 and SPQR, and government chef of SPQR, Matthew Accarrino, discover vital and northern Italy’s neighborhood cuisines and artisanal wines.
Throughout all of the 8 featured areas, Accarrino bargains not just a contemporary model of Italian cooking, but additionally his personal tackle those regularly evolving neighborhood specialties. Recipes like Fried Rabbit Livers with Pickled greens and highly spiced Mayonnaise and Fontina and Mushroom Tortelli with Black Truffle Fonduta are increased and considerate, reflecting Accarrino’s huge wisdom of conventional Italian nutrition, but in addition his concentrate on precision and technique. as well as recipes, Accarrino elucidates uncomplicated kitchen talents like small animal butchery and pasta making, in addition to more moderen thoughts like sous vide—all of that are prodigiously illustrated with step by step photos.
Shelley Lindgren’s uniquely educated essays at the wines and winemakers of every sector show the main fascinating Italian wines, highlighting missed and little-known grapes and producers—and explaining how each one displays the region’s distinct background, cultural affects, weather, and terrain. Lindgren, one of many ultimate specialists on Italian wine, stocks her deep and unprecedented wisdom of Italian wine and winemakers via manufacturer profiles, wine strategies, and private observations, making this an important addition to any wine-lover’s library.
Brimming with either discovery and tradition, SPQR delivers the easiest of recent Italian nutrition rooted within the areas, flavors, and heritage of Italy.