Italy for the Gourmet Traveler

After reviewing Italy For The Gourmet Traveler by Fred Plotkin, this book is a 'must include in my carry-on' for culinary travel through the regions, villages, and towns of Italy. Covering more than a thousand listings of places to eat or purchase regional delicacies, this book is much more than a list of where to go and what to eat. It covers details as to methods of payment, hours of popularity, owners and chefs' names, details of the best dishes to sample, activities around the locale and more. From restaurants/trattorias, coffee/wine bars, vinyards/farms/olive oil producers, market/bookstores/gourmet shops, bakeries/cooking schools, all targets of opportunity for the gourmet culinary traveler are exposed in this 700+ page masterpiece. The author tells you not only of the places to consume or purchase the foods, but also the history, customs and celebrations of each locale and its people.

Take, for example,what the author shares of Pienza (Siena) "...Unlike most Tuscan cities, which are of ancient origin, Pienza was created during the Renaissance under the influence of Pope Pius II (1405-1464), for whom the city is named. The main piazza of the town is in the shape of a trapezoid and is intended to give a sense of infinity. The cathedral is at one end of the piazza, but it has been designed so that there is a clear view of the countryside in the distance. Everything about the design of Pienza is intended to exalt reason and perspective, and also the pope who was the city's patron. For the gourmet traveler the chief attraction is the Pecorino di Pienza, the superb sheep's-milk cheese that is produced just beyond the city's wall. A cheese festival is held on the first Sunday in September......"

Additionally there are 42 recipes, two for each region, that do not just list ingredients, but rather give details to help even the most misunderstood dish come out a masterpiece in your own kitchen. An example from Basilicata is the recipe for 'Strazzate' in which the author notes he has made changes to the recipe (just a bit). He mentions, "As eaten in Matera. these cookies become very hard and are intended for dipping in sweet wine. Even at that you need good bicuspids." He recommends baking them for slightly less time so they are still slightly chewy. These Lucanian Chocolate-Almond Sweets turn out scrumpous and chewy if you follow the directions exactly.

You can find Italy For The Gourmet Traveler at Amazon.com, or your favorite bookstore.