Two Greedy Italians Eat Italy, Antonio Carluccio, Gennaro Contaldo, Quadrille Publishing, Limited, 2012, 1849491097, 9781849491099, . Antonio Carluccio and Gennaro Contaldo embark on a journey to explore Italy's distinct and varied terrains, and to find out how these have shaped the produce and, in turn, the peoples and their traditions..

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Two Greedy Italians , Antonio Carluccio, 2013, Cooking, 192 pages. Containing over 100 mouthwatering recipes, this book goes beyond the clichГ©s to reveal real Italian food, as cooked by real Italians.. Nowhere is food as much a part of everyday life as Italy - a country whose unique topography has resulted in distinct regional differences that are vibrantly alive and passionately celebrated. Following the success of Two Greedy Italians, Antonio Carluccio and Gennaro Contaldo embark on a journey to explore Italy's distinct and varied terrains, and to find out how these have shaped the produce and, in turn, the peoples and their traditions. From snow-peaked mountains to lush plains, our two greedy Italians go in search of their homeland's varied culinary styles. They venture into the Alps for comfort food - those heart-warming dishes based around the use of butter, potatoes, polenta and rice. They head to the sea to uncover the many delicious fish and shellfish dishes emanating from this magnificent peninsula with its 1500 miles of coastline, as well as the distinctive cuisine of the Italian islands. Finally, they examine the rich agricultural plains through which flow some of the greatest rivers in Europe - in particular the Po in the north and the Tiber in the centre - revealing their historic influence on the foods grown and cooked within these regions. Containing over 80 mouth-watering recipes and breathtaking photography, Two Greedy Italians Eat Italy showcases the wisdom and passion of these two men for their native land, its people and produce. It is an essential book for anyone with an interest in this extraordinary country and its food.

Antonio Carluccio is one of Italy's great food ambassadors. He has written fourteen bestselling books, including Complete Italian Food, Complete Mushroom Book, Italia and Simple Cooking and has also made numerous television programmes. With Priscilla Carluccio he ran the Neal Street Restaurant in 's and spent 10 years developing the hugely successful Carluccio's Caffes. In 1998 he was given the Commendatore award - the equivalent of a British knighthood - for his knowledge, enthusiasm and lifetime's service to the Italian food industry. In 2007 he received the O.B.E. Author Location: London Gennaro Contaldo is widely known as the Italian legend who taught Jamie Oliver all he knows about Italian cooking. He is also a highly respected chef in London and a renowned personality in his own right. Gennaro's quintessentially Italian spirit has made him a TV favourite, regularly appearing on BBC's Saturday Kitchen. He has written five cookbooks, of which Passione was awarded Best Italian Cookbook at the World Gourmand Awards in 2004. Author Location: London

Two Greedy Italians Eat Italy is another cracker from Antonio Carluccio and Gennaro Contaldo. Having already review Two Greedy Italians in 2011 I was looking forward to the follow up book. In this publication both chefs embark on a journey through Italy delving into traditions, geography and the contrast of climate which define the agriculture of this amazing country. The book contains 80 recipes and it is divided in four parts: tried the gnocchi di Castagne which was delicious and light, I never heard of chestnut flour before so it was another new discovery for me. Dried chestnuts are milled into a very light brown and gluten free flour with a distinctive aroma and pleasing sweet and nutty taste. I found this flour at my local whole food shop in Brixton.

Reading this book cover to cover, it almost felt like a travel guide. There is some beautiful photography throughout the book- of the food but also the regions they visited. My geography if Italy isn't great so I found myself searching for maps to discover where the wondrous sounding towns they mention were so a map would have been useful to include. Especially as the format is not by type of dish - starter, main, dessert etc - but by region.

It starts with Comfort Food from the Mountains - the two main ranges being the Alps and the Appenines. I love the way they've included food from bordering countries that has influenced Italian food. It reminded me a little of the recipes in Diana Henry's Roast Figs Sugar Snow. Recipes such as Eisacktaler Weinsuppe (Beef and Wine Soup) and Fonduta Valdostana con Tartufo (Fontina Cheese Fondue with Truffles) have obvious links to the Swiss and Austrian borders but it was nice to see the Italian adaption.

This also includes food influenced by the many forests in the mountain valleys including mushroom dishes like Schwammerlsuppe (Chanterelle Soup) and Funghi Impanati e Fritti (Fried Porcini Mushrooms). Chestnut trees are apparently acommon sight all over North Italy and Gennaro's Gnocchi di Castagne con Burro e Salvia (Chestnut Gnocchi with Sage and Butter Sauce) was one I had to try. I couldn't find any chestnut flour - even in our local Italian deli so I substituted some of the potatoes. We also found the sage butter a little rich so added juice and zest of a whole lemon and some thyme.

Incidentally I love the dialogue between the two throughout the book and on each recipe. It took me back to my University days wondering at the way Italians can have a single word for a whole sentence in English. Such as - 'Arrangiarsi' which means 'making the best of what you have' and is used to describe Pizzoccheri (Pasta and Potato Bake with Swiss Chard). It looked just like the kind of leftover recipe you want on a cold and windy day. I'd put Mascarpone all' Amaretto (Cream Cheese with Amaretto) in this category too because the recipe is really quite simply such crushed Amaretti Biscuits and Amaretto liqueur drizzled over a dollop of mascarpone. Brilliantly simple!

They then move on to the Coast and there is a lot of it because Italy is almost entirely surrounded by seas - the Med, Adriatic, Tyrrhenian and Ionian. In this section you'll find Mandilli di Seta (Silk Handkerchief Pasta with Pesto) which is characteristic of Liguria because this best basil grows there. Also many, many seafood dishes like Fregola con Cozze (Sardinian Pasta with Mussels) which is a type of durum wheat pasta that looks like giant couscous, Tubetti con Vongole e Rucola (Tube pasta with Clams and Rocket) and Risotto con Gameretti e Fiori di Zucchini (Risotto with Prawns and Courgette Flowers.

I'll take a moment here to say how easy the recipes are to follow. The ingredients are clearly laid out in the top right or left hand corner and the recipes are barely a few steps long. I don't eat meat but I can see how it would be easy to adapt the meat with fish or a vegetable - like the lovely Orzotto con Spinaci e Macinato di Maiale (Pearl Barley with Spinach and Pork Mince) where you can simply leave out the pork or substitute with shrimps or peas for example.

More seafood is covered in the Islands section with the simple and healthy dishes I remember from my honeymoon in Sicily. We can't wait to try some of these on the barbecue as the weather warms up - such as Branzino agli Agrumi (Sea Bass with Citrus Fruit) and Insalata di Tonno Con Cipolle di Tropea (warm Tuna Salad with Sweet Red Onions) with a charcoal seared tuna steak.

Finally you have the Larder of the Rivers and Plains covering the River Po and the rice grown here. My daughter Amber was keen to try recipes from this section as she has just done a homework project on this river. She liked the look of the Risotto alla Zucca (Pumpkin Risotto) but opted to use thyme and rocket instead of pumkpin so I guess her version would be called Risotta al Timo e Rucola!

There is no shortage of desserts and other sweet recipes in this book. There are ice creams and granitas like Gelato ai Lamponi e Limone (Raspberry and Lemon Ice Cream) and Granita di Gelsi (Mulberry Granita) to wondrous cakes such as Torta di Noccile (Hazelnut Cake) and Torta di Riso al Profumod'Arancio (Orange Rice Cake). I loved the latter. It was like a rice pudding in sliced cake form. Instead of orange I made a Lime and Coconut version using coconut milk and lime zest. Easy and filling.

The emphasis this time lies on the north of Italy. The guys dug out some rare diamonds, especially from the regions of Alto Adige, Lombardy, and Liguria which are underrepresented in most books on the subject: Eisacktaler Weinsuppe, mandilli di sea, pizzocheri (with a twist of putting them under the broiler), and some others. In this volume, Gennaro's recipes are mostly non-traditional stuff and influenced by his host country, while Antonio contributes most of the traditional Italian dishes.

What I love, aside from the stellar photography of both the food and the Italian landscape - and of course, the food itself! :-) - is that Antonio and Gennaro once more reach deep inside to try and explain the cultural identity of the Italian people: La Bella Figura - the habit of getting out the Sunday best in any situation where outward appearance matters. L'arte di arrangiarsi - which is a lifestyle where you make the best of any setting. In a culinary context this means living to savor (as opposed to eating to live), no matter how humble the ingredients at hand.

A handful of recipes are re-runs, with minor variations to those in the first "Greedy Italians" volume. To me it also seems a curious thing that Gennaro would rename puttanesca to "pizzaiola." But of course, there's always the chance that they ran behind with the schedule and needed to fill up the pages quickly. In this case it could be but a cunning lesson in l'arte di arrangiarsi. ;-) Read more ›

Following the success of Two Greedy Italians, Antonio Carluccio and Gennaro Contaldo embark on a journey to explore Italy's distinct and varied terrains, and to find out how these have shaped the produce and, in turn, the people and their traditions. From snow-peaked mountains to lush plains, our two greedy Italians go in search of their homeland's varied culinary styles.

Antonio Carluccio and Gennaro Contaldo return to Italy, where they continue their culinary journey. They begin in the southern region of Calabria, where they reminisce about their favourite childhood meals. Antonio reveals the secret of his hot packed-lunches while Gennaro shares his memories of the ritual pig kill. Featuring recipes for orzotto - a pork and pearl barley risotto - fish stew, and rice cake flavoured with orange.

Antonio Carluccio and Gennaro Contaldo search for the meaning of the Italian phrase 'la bella figura' - making the best of yourself. They find a culture of admiration for the superficial in Portofino and set off around the coastal Liguria region in search of something more meaningful, and find what they are looking for in a priest working with social outcasts of society. Along the way they discover a 50 euro olive oil and the Cucina Bianca of Mendatica.

This episode explores Italian resourcefulness through the enterprising food skills of the Lombards. Gennaro sees if he still has the ability to live by l'arte di arrangiarsi and insists that he and Antonio only eat what food they can get for free. They enjoy chestnut gnocchi, bresaola and fresh butter.

Chefs Antonio Carluccio and Gennaro Contaldo compare the traditional role of men in the mountain villages of Lazio to that of their counterparts in Rome. In the capital, the duo find that the masculine model of their youth is outworn, and discover that men are now willing to take on chores that were once considered outside their domain - including cooking. Featuring recipes for braised beef in red wine, sweet pepper omelette and bucatini pasta with bacon and chilli. Last in the series.

Usually I would agree with the above comment- too many photos/anecdotes (hate that); however having seen the hilarious series, this is what I expected. I wouldn't usually buy a TV series cookbook because of the 'personal' nature of them, but I was persuaded by a copy I saw at my partners house (it was actually the first book). The photos are funny- page 100 has one of the chefs licking a cone of gelato and a kid picking his nose (I think). Other photos are of towns- so beautiful. There are a lot of photos- but you can still easily navigate the book, they don't confuse or detract.

Yum. Exactly how I remember the food from local restaurants in small rural towns in Italy. Some of the recipes are very simple (but intrinsically Italian), and you wouldn't find them in other big name Italian cookbooks. E.g. Chanterelle risotto/ Papardelle with speck and porcini. (However, I dont know where I am going to get Chanterelles or Porcinis from in Australia, we only have dried (requiring fine chopping as they go chewy)- but thats ok, the recipes still taste great)

Note: In grams and milliliters; which I like (I live in Australia). The ingredients are in bold with the quantity in regular so they grab your attention so you wont forget what to buy/put in. Both Italian and English names for dishes which is also nice. The book is broken into sections (contents page is as follows): 1)The Lakes 2) Islands 3) Rome.- not by type of dish, the recipes are recorded by type in the Index.

I WAS VERY DISAPPOINTED WITH THIS BOOK. TRUE, THE PHOTOS ARE BEAUTIFUL, BUT MOST ARE OF VIEWS NOT THE DISH ACTUALLY COOKED. I'D HAVE TO HAVE SEEN WHAT TOMATO AND CHICKEN RISSOLES LOOK LIKE WHEN COOKED, AS WITH PANFORTED. HOWEVER, THESE TWO EGOISTS CERTAINLY NOW HAVE PLENTY OF PHOTOS OF THEMSELVES FROM THIS BOOK! I'D HAVE RATHER PREFERRED MORE OF THE FOOD. IT IS SUPPOSED TO BE A COOKBOOK, NOT MANNY SURPRISES HERE.

Over 30 years ago Antonio Carluccio and Gennaro Contaldo separately left their native Italy for Britain where, in time, they met, worked together and established themselves as leading authorities on Italian cooking. In this compelling book - written to accompany the primetime BBC series - the two old friends have embarked upon an amazing journey back to their homeland to reconnect with their culinary heritage, explore past and current traditions and reveal the very soul of Italian gastronomy. Containing over 100 mouthwatering recipes, this extraordinary book goes beyond the cliches to reveal real Italian food, as cooked by real Italians. It includes an intriguing combination of classic dishes and ingredients as well as others showcasing the changes in style and influences that have become a part of the Italy of today. Reflecting the insights of both men into Italy then and now, Carluccio and Contaldo's return captures the essence of its authors - their humour, their wisdom, their curiosity and, most significantly, their shared passion for good simple food. It is an essential book for anyone with a genuine interest in Italian food. http://edufb.net/5360.pdf http://edufb.net/12525.pdf