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A Bite-Sized History of Italy: Gastronomic Tales of the Roman Empire, Renaissance, and Republic
A compelling exploration into the rich tapestry of Italian food history and culture, from the Roman Empire to today, by the co-host of the top-ranked
Gola
food and wine podcast
Though a relatively young country, Italy’s culinary identity has been simmering for centuries, shaped by a shared gastronomic culture. From the dormice and garum of the Roman Empire to the heresy of pineapple pizza, A Bite-Sized History of Italy traces this legacy, offering a delicious romp through millennia of culinary tradition and transformation.
Author Danielle Callegari, Dartmouth College professor and celebrated Gola podcast co-host, guides readers through the kitchens, vineyards, city squares, and coastal ports of the iconic peninsula, painting an intimate portrait of a place justly famous for its cuisine—so much so that food might well be the very reason for its existence.
With boundless energy and a fearless palate, Callegari explores beloved staples—pizza, pasta, parmigiano—alongside the unsung flavors that shaped Italian legumes, wild herbs, game birds, spices, and the contributions of Jewish and other minority communities. Readers will uncover the true history of the tomato, Mussolini’s failed attempt to replace pasta with rice, the “Carbonaragate” scandal that made international headlines, and more. Drawing on ancient cookbooks, medieval architecture, and contemporary cooking shows, Callegari reveals how Italy’s rise as Europe’s gastronomic heart is rooted in religious customs, class dynamics, and the echoes of empire, and how food became a language of both unity and division.
Chapters feature recipes, beverage pairings, compelling historical vignettes, and current restaurant recommendations. Vivid and entertaining, this latest addition to The New Press’s standout Bite-Sized History series, A Bite-Sized History of Italy offers a glimpse of the making of Italy itself—a nation defined, defended, and devoured around the table.
Though a relatively young country, Italy’s culinary identity has been simmering for centuries, shaped by a shared gastronomic culture. From the dormice and garum of the Roman Empire to the heresy of pineapple pizza, A Bite-Sized History of Italy traces this legacy, offering a delicious romp through millennia of culinary tradition and transformation.
Author Danielle Callegari, Dartmouth College professor and celebrated Gola podcast co-host, guides readers through the kitchens, vineyards, city squares, and coastal ports of the iconic peninsula, painting an intimate portrait of a place justly famous for its cuisine—so much so that food might well be the very reason for its existence.
With boundless energy and a fearless palate, Callegari explores beloved staples—pizza, pasta, parmigiano—alongside the unsung flavors that shaped Italian legumes, wild herbs, game birds, spices, and the contributions of Jewish and other minority communities. Readers will uncover the true history of the tomato, Mussolini’s failed attempt to replace pasta with rice, the “Carbonaragate” scandal that made international headlines, and more. Drawing on ancient cookbooks, medieval architecture, and contemporary cooking shows, Callegari reveals how Italy’s rise as Europe’s gastronomic heart is rooted in religious customs, class dynamics, and the echoes of empire, and how food became a language of both unity and division.
Chapters feature recipes, beverage pairings, compelling historical vignettes, and current restaurant recommendations. Vivid and entertaining, this latest addition to The New Press’s standout Bite-Sized History series, A Bite-Sized History of Italy offers a glimpse of the making of Italy itself—a nation defined, defended, and devoured around the table.
272 pages, Hardcover
Published June 2, 2026
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Review of advance copy received from Netgalley
I loved this book so much. When the author talked immediately booking a trip to Sicily. you haven't been there yet, all I could think was, "Picture it, Sicily, 1922." As bad as I was at geography, I knew where Sicily was because of the Golden Girls.
As someone who loves cheese, why would anyone eat casu martzu? Cheese made with maggots? Want it so much they have it illegally imported because it's banned? So gross that I refuse to think about it anymore.
Thanks so much to NetGalley for the free Kindle book. My review is voluntarily given, and my opinions are my own.
As someone who loves cheese, why would anyone eat casu martzu? Cheese made with maggots? Want it so much they have it illegally imported because it's banned? So gross that I refuse to think about it anymore.
Thanks so much to NetGalley for the free Kindle book. My review is voluntarily given, and my opinions are my own.
June 8, 2026
This was such a fun, approachable look at Italian history through the lens of its food. Danielle Callegari makes centuries of politics, religion, migration, and regional identity feel surprisingly digestible by connecting them to the dishes and ingredients that have shaped Italy's culinary traditions.
I especially enjoyed learning the stories behind familiar foods (and a few infamous culinary controversies), and the recipes, drink pairings, and restaurant recommendations sprinkled throughout made me want to book a flight to Italy or at least raid my pantry for pasta. Definitely recommended for anyone who loves food history or wants to understand Italy beyond the tourist menu.
I especially enjoyed learning the stories behind familiar foods (and a few infamous culinary controversies), and the recipes, drink pairings, and restaurant recommendations sprinkled throughout made me want to book a flight to Italy or at least raid my pantry for pasta. Definitely recommended for anyone who loves food history or wants to understand Italy beyond the tourist menu.
Review of advance copy received from Netgalley
Right from the introduction, I was hooked. I loved the author's argument that if you want to study food, you can’t just focus on luxury cuisine; you also have to consider everyday food. That felt so relatable and so important. Food history isn’t only about banquets and excess; it’s about what ordinary people ate.
I also appreciated that the book begins much earlier than I expected, with Aeneas and the Roman origins of Italy. I had never really thought about the connection between the Roman Empire and modern Italy in that way. The acknowledgment of the colonial nature of Aeneas’s occupation was especially interesting, and I liked that she notes how even Virgil frames it. Seeing the early references to oenology was another unexpected but fascinating thread.
Structurally, I’m really enjoying this book. It moves gradually from ancient times, showing how Italy evolved toward its modern nation-state identity — beginning with Trojan settlement, then emphasizing the importance of cultivating land, which made later culinary innovation possible. From there, she transitions into the court of Frederick II and the early Italian cookbooks, then into the Middle Ages where documentation becomes richer and more detailed. The progression feels logical and satisfying, and I assume it will continue steadily into more modern history.
The writing itself is well paced. It’s highly informative without being overwhelming. It doesn’t dwell unnecessarily on any single aspect, and while I’m sure there’s far more detail available on each period, the book remains true to its scope. It feels researched but accessible.
One detail that stood out was the mention of peppercorns becoming so common that Dante likely compared them negatively to the “protruding black bellies” of sinners punished for greed. That passage reminded me of my own weakness when it comes to analyzing deeper literary meaning and yet these are exactly the kinds of clues that help historians reconstruct what people were eating and how ingredients were perceived socially.
The medieval chapters are probably the most mouthwatering, quite literally. The descriptions of food are sumptuous, but they’re always placed within context I.e. preparation, religious strictures, class structures. I particularly liked the discussion of how the Church influenced cooking practices and how chefs had to navigate those restrictions. The themes are blended and balanced very well.
There are occasional moments where the book seems to try a bit too hard to extract deep symbolism from what might simply be food. The language can also become slightly highfalutin at times. But these moments don’t detract much from the overall enjoyment.
Some of my favorite sections are the ones about Italians fiercely defending the authenticity of their dishes. I was genuinely shocked to learn that garlic was once considered poor people’s food.
Overall, this is a really well-written and engaging food history. I’d say that its mandatory reading for food literature fans.
I received an e-ARC, and the formatting wasn’t ideal so, I’m hoping that’s corrected in the final publication.
I also appreciated that the book begins much earlier than I expected, with Aeneas and the Roman origins of Italy. I had never really thought about the connection between the Roman Empire and modern Italy in that way. The acknowledgment of the colonial nature of Aeneas’s occupation was especially interesting, and I liked that she notes how even Virgil frames it. Seeing the early references to oenology was another unexpected but fascinating thread.
Structurally, I’m really enjoying this book. It moves gradually from ancient times, showing how Italy evolved toward its modern nation-state identity — beginning with Trojan settlement, then emphasizing the importance of cultivating land, which made later culinary innovation possible. From there, she transitions into the court of Frederick II and the early Italian cookbooks, then into the Middle Ages where documentation becomes richer and more detailed. The progression feels logical and satisfying, and I assume it will continue steadily into more modern history.
The writing itself is well paced. It’s highly informative without being overwhelming. It doesn’t dwell unnecessarily on any single aspect, and while I’m sure there’s far more detail available on each period, the book remains true to its scope. It feels researched but accessible.
One detail that stood out was the mention of peppercorns becoming so common that Dante likely compared them negatively to the “protruding black bellies” of sinners punished for greed. That passage reminded me of my own weakness when it comes to analyzing deeper literary meaning and yet these are exactly the kinds of clues that help historians reconstruct what people were eating and how ingredients were perceived socially.
The medieval chapters are probably the most mouthwatering, quite literally. The descriptions of food are sumptuous, but they’re always placed within context I.e. preparation, religious strictures, class structures. I particularly liked the discussion of how the Church influenced cooking practices and how chefs had to navigate those restrictions. The themes are blended and balanced very well.
There are occasional moments where the book seems to try a bit too hard to extract deep symbolism from what might simply be food. The language can also become slightly highfalutin at times. But these moments don’t detract much from the overall enjoyment.
Some of my favorite sections are the ones about Italians fiercely defending the authenticity of their dishes. I was genuinely shocked to learn that garlic was once considered poor people’s food.
Overall, this is a really well-written and engaging food history. I’d say that its mandatory reading for food literature fans.
I received an e-ARC, and the formatting wasn’t ideal so, I’m hoping that’s corrected in the final publication.
This entire review has been hidden because of spoilers.
Review of advance copy received from NetGalley
Thank you to NetGalley and the publisher for this ARC.
3.5 but rounding up.
I am not a cook, by any means, but I am a lover of history, particularly social history. I am also not Italian, but I love Italian history (and food). So I was very interested in reading this.
The book itself is well written, although the first part seems to be a little awkward and... clunky (which is mostly why I gave it four stars instead of five). It starts off in ancient times (my favourite period in history), but I felt a little disjointed while reading. It is also quite verbose, and I'm not referring to period-specific words, I just mean in general. Even I had to look up a word (quotidian, if you're curious). There isn't anything wrong with being verbose, but if you're a casual reader who is curious about Italian food and its history, you'll have to wade through paragraphs that could be a little more pithy.
Just a few things you'll read about - Pesto, Olive Oil, Pizza, Garum (blech), and specialities of the various regions of which Italy has in abundance.
There seem to be some formatting issues - I don't know if this is because of my Kindle version, but hopefully they correct some things. The biggest issue was differentiating between quoted sections and the author's writing. Perhaps italics could be used (see what I did there? Italics???) or any kind of indication, really, that the next paragraph is being quoted. Again, maybe it's just the Kindle version I read, but it was a little annoying.
A few awkward bits, including sentences like this: "...which we'll hear more about later." but then a few chapters later, ".... that sometimes gets them into trouble, as we'll see later.". So which is it? Hearing about or seeing? I would think seeing, unless one is hearing an audio book. Yes, this is very nitpicky, but there it is.
Also sentences such as these:
"...having been raised by a farmer on a farm himself..."
"...found in food the ability express the vulnerability of being a citizen..."
I do want to add this extra nitpicky sentence as well: "New York, for instance, is often described as "Not American" despite being the country's largest city...". People from the state of New York, at least those that I know, would be offended by this. At least add City after New York. New York is a state.
The history of the food and peoples, as a whole, was very interesting despite these little nitpicks of mine. It takes us from ancient times to the now, including fun facts, a lot of quotes, and some recipes. If you like history and food, it's a great book. If you don't like a deep-dive into history (with verboseness), it might not be the right book, but I still suggest giving it a chance.
Thank you, NetGalley. These opinions are my own.
3.5 but rounding up.
I am not a cook, by any means, but I am a lover of history, particularly social history. I am also not Italian, but I love Italian history (and food). So I was very interested in reading this.
The book itself is well written, although the first part seems to be a little awkward and... clunky (which is mostly why I gave it four stars instead of five). It starts off in ancient times (my favourite period in history), but I felt a little disjointed while reading. It is also quite verbose, and I'm not referring to period-specific words, I just mean in general. Even I had to look up a word (quotidian, if you're curious). There isn't anything wrong with being verbose, but if you're a casual reader who is curious about Italian food and its history, you'll have to wade through paragraphs that could be a little more pithy.
Just a few things you'll read about - Pesto, Olive Oil, Pizza, Garum (blech), and specialities of the various regions of which Italy has in abundance.
There seem to be some formatting issues - I don't know if this is because of my Kindle version, but hopefully they correct some things. The biggest issue was differentiating between quoted sections and the author's writing. Perhaps italics could be used (see what I did there? Italics???) or any kind of indication, really, that the next paragraph is being quoted. Again, maybe it's just the Kindle version I read, but it was a little annoying.
A few awkward bits, including sentences like this: "...which we'll hear more about later." but then a few chapters later, ".... that sometimes gets them into trouble, as we'll see later.". So which is it? Hearing about or seeing? I would think seeing, unless one is hearing an audio book. Yes, this is very nitpicky, but there it is.
Also sentences such as these:
"...having been raised by a farmer on a farm himself..."
"...found in food the ability express the vulnerability of being a citizen..."
I do want to add this extra nitpicky sentence as well: "New York, for instance, is often described as "Not American" despite being the country's largest city...". People from the state of New York, at least those that I know, would be offended by this. At least add City after New York. New York is a state.
The history of the food and peoples, as a whole, was very interesting despite these little nitpicks of mine. It takes us from ancient times to the now, including fun facts, a lot of quotes, and some recipes. If you like history and food, it's a great book. If you don't like a deep-dive into history (with verboseness), it might not be the right book, but I still suggest giving it a chance.
Thank you, NetGalley. These opinions are my own.
Review of advance copy received from Edelweiss+
3+/4-
Do NOT read this book when you are hungry!!
This is a great book for history buffs who are interested in food. I do not remember food being much of a topic in my history reading or courses, but the topic intrigued me, and I certainly learned a lot about both! The first part of the book emphasized earlier Italian history with just a few mentions of the role of food along the way. It was interesting, and I learned a lot about Italian history, with occasional interjections about the food, but it was not the reason I picked up the book. Chapter titles like Bread and Circuses and How To Squeeze an Anchovy for All It[’s] Worth made me expect more emphasis on the food than I found.
As the book progressed, though, food became more and more central and the history took a back seat. The last part of the book, which is modern-day, was all about modern Italian food and was to me both more interesting and more useful to a reader who enjoys cooking. In addition to obvious items like Parmesan cheese, there is discussion of various regional types of Italian cuisine and their origins and Jewish Italian cooking, a subject I had never considered, as well as the role of wine in Italian cuisine. As the granddaughter of Italian immigrants, a grandmother from Sicily and a grandfather from Abruzzi, I recall my grandmother fixing dishes my grandfather especially liked, as well as many other yummy dishes. I now realize that she was combining two regional cuisines, not just pleasing my grandfather. I was a bit surprised at the amount of bacon and ham in the recipes and wonder if it is really that prevalent. I certainly enjoyed Italian sausage growing up but cannot remember bacon or ham being that common. I also remember being offered a glass of “wine” with dinner, which was a glass of water with a tiny addition of the wine, apparently a common way to introduce youngsters to wine as a meal staple and not a target for rebellion.
However, the book description had given me somewhat of the wrong expectation. The mention of recipes and beverage pairings made me think that this was a book for cooks, and I looked forward to lots of additions to my Italian recipe collection. Instead, most of these were in a historic context and were often intriguing but not written for the modern cook. There was little to add to my menus, although there were a number of ideas for dishes whose recipes I could look up elsewhere..
My bottom line is that history fans will enjoy this book. Those whose primary interest is the food may be disappointed at the first part of the book, so feel free to skip through or skim until you get to the more modern times.
I received an advance review copy of A Bite-sized History of Italy from Edelweiss and The New Press.
Do NOT read this book when you are hungry!!
This is a great book for history buffs who are interested in food. I do not remember food being much of a topic in my history reading or courses, but the topic intrigued me, and I certainly learned a lot about both! The first part of the book emphasized earlier Italian history with just a few mentions of the role of food along the way. It was interesting, and I learned a lot about Italian history, with occasional interjections about the food, but it was not the reason I picked up the book. Chapter titles like Bread and Circuses and How To Squeeze an Anchovy for All It[’s] Worth made me expect more emphasis on the food than I found.
As the book progressed, though, food became more and more central and the history took a back seat. The last part of the book, which is modern-day, was all about modern Italian food and was to me both more interesting and more useful to a reader who enjoys cooking. In addition to obvious items like Parmesan cheese, there is discussion of various regional types of Italian cuisine and their origins and Jewish Italian cooking, a subject I had never considered, as well as the role of wine in Italian cuisine. As the granddaughter of Italian immigrants, a grandmother from Sicily and a grandfather from Abruzzi, I recall my grandmother fixing dishes my grandfather especially liked, as well as many other yummy dishes. I now realize that she was combining two regional cuisines, not just pleasing my grandfather. I was a bit surprised at the amount of bacon and ham in the recipes and wonder if it is really that prevalent. I certainly enjoyed Italian sausage growing up but cannot remember bacon or ham being that common. I also remember being offered a glass of “wine” with dinner, which was a glass of water with a tiny addition of the wine, apparently a common way to introduce youngsters to wine as a meal staple and not a target for rebellion.
However, the book description had given me somewhat of the wrong expectation. The mention of recipes and beverage pairings made me think that this was a book for cooks, and I looked forward to lots of additions to my Italian recipe collection. Instead, most of these were in a historic context and were often intriguing but not written for the modern cook. There was little to add to my menus, although there were a number of ideas for dishes whose recipes I could look up elsewhere..
My bottom line is that history fans will enjoy this book. Those whose primary interest is the food may be disappointed at the first part of the book, so feel free to skip through or skim until you get to the more modern times.
I received an advance review copy of A Bite-sized History of Italy from Edelweiss and The New Press.
May 21, 2026
"It is not that they are what they eat; it is that they are because they eat."
This book combines 3 of some of my favourite things - history, food (eating not cooking), and Italy. No I have not been to Italy. Yes yes shame on me. I'm aware how preposterous that is considering my grandpa was 100% Italian from Florence and I spent 2 years in London. Now I'm stuck in Australia where it's absolutely, positively, absurdly expensive to travel anywhere. One day I will go and I will bring my kids and annoy the crap out of them with my historical knowledge.
There was plenty of history and facts to keep me entertained in this one. We had some mentions of Dante, ancient Rome, the Renaissance, the Reformation and the Medici family (are they the modern day Rothschilds??). I like the anecdote about Dante tricking the king into feeding him peasant food because of his clothes and then coming back later in a different outfit. I wasn't aware of the food poverty from that time period. Everyone always assumes the Roman empire was better than things like that. However, there was an over abundance of cannibalism talk when referring to the history of Italy. Florence even resorted to it at one point because people were starving. In the next breath though, they said that Romans were obsessed with good health so...
"Italians are made at the table."
*Adds parmesan to my grocery list* After reading this I vow to never eat pecorino cheese ever...especially if I do ever get to Italy because of the maggots.
Did you know that Italy wasn't know as the Kingdom of Italy until 1861?? We then venture into the 20th century and learn how reliant Italians became on coffee and cigarettes especially after World War II. Mussolini even tried to abolish pasta and substitute it with rice but that didn't really work. Then, as readers, we migrate to America like a lot of Italians and try to pass on the amazing cuisine to everyday Americans. I was surprised to learn that garlic is considered the poor people's food. Well you can pry the garlic from my cold, dead hands.
I laughed when Olive Garden and its history was mentioned but I love that it was the first to take Americans by storm. Now I'm going to need some of those breadsticks stat. There was a chapter on the history of pizza and how blasphemous Hawaiian pizza is (I agree wholeheartedly).
Lastly, and the most fun fact I learned, was that the mafia controls most of the food in Italy. Whether it's the poisoning of land to make sure people consume something they want or it's the black market olive oil trade, they have their hands in it and Interpol is watching them.
Thank you to NetGalley for letting me read this ARC.
Side book: Hemingway A Farewell to Arms
This book combines 3 of some of my favourite things - history, food (eating not cooking), and Italy. No I have not been to Italy. Yes yes shame on me. I'm aware how preposterous that is considering my grandpa was 100% Italian from Florence and I spent 2 years in London. Now I'm stuck in Australia where it's absolutely, positively, absurdly expensive to travel anywhere. One day I will go and I will bring my kids and annoy the crap out of them with my historical knowledge.
There was plenty of history and facts to keep me entertained in this one. We had some mentions of Dante, ancient Rome, the Renaissance, the Reformation and the Medici family (are they the modern day Rothschilds??). I like the anecdote about Dante tricking the king into feeding him peasant food because of his clothes and then coming back later in a different outfit. I wasn't aware of the food poverty from that time period. Everyone always assumes the Roman empire was better than things like that. However, there was an over abundance of cannibalism talk when referring to the history of Italy. Florence even resorted to it at one point because people were starving. In the next breath though, they said that Romans were obsessed with good health so...
"Italians are made at the table."
*Adds parmesan to my grocery list* After reading this I vow to never eat pecorino cheese ever...especially if I do ever get to Italy because of the maggots.
Did you know that Italy wasn't know as the Kingdom of Italy until 1861?? We then venture into the 20th century and learn how reliant Italians became on coffee and cigarettes especially after World War II. Mussolini even tried to abolish pasta and substitute it with rice but that didn't really work. Then, as readers, we migrate to America like a lot of Italians and try to pass on the amazing cuisine to everyday Americans. I was surprised to learn that garlic is considered the poor people's food. Well you can pry the garlic from my cold, dead hands.
I laughed when Olive Garden and its history was mentioned but I love that it was the first to take Americans by storm. Now I'm going to need some of those breadsticks stat. There was a chapter on the history of pizza and how blasphemous Hawaiian pizza is (I agree wholeheartedly).
Lastly, and the most fun fact I learned, was that the mafia controls most of the food in Italy. Whether it's the poisoning of land to make sure people consume something they want or it's the black market olive oil trade, they have their hands in it and Interpol is watching them.
Thank you to NetGalley for letting me read this ARC.
Side book: Hemingway A Farewell to Arms
June 21, 2026
# Book Review: *A Bite-Sized History of Italy* by Danielle Callegari
Rating: ⭐⭐⭐⭐
If you're a fan of history with a side of deliciousness, Danielle Callegari’s *A Bite-Sized History of Italy* is definitely worth a spot on your reading list. As a proud Italian and history enthusiast myself, this book was a treat that combined two of my favorite things: rich cultural stories and irresistible food.
Callegari, co-host of the popular Gola podcast and a Dartmouth professor, takes readers on a mouthwatering journey through Italy's culinary evolution—from the peculiar delicacies of ancient Rome like dormice and garum, to modern controversies like pineapple on pizza (yes, the heresy!). Along the way, she explores the deep social and historical roots of Italy’s gastronomic identity, weaving in tales of Jewish influences, Mussolini’s rice campaign, and even the famous "Carbonaragate" scandal. Each chapter spotlights a specific food or ingredient, offering not just history but also recipes, wine pairings, and contemporary restaurant tips.
The book beautifully captures how Italy’s food culture isn’t just about what ends up on the plate—it’s about community, politics, religion, and identity. Callegari’s passion shines through her energetic storytelling and fearless palate, making complex history both accessible and engaging.
That said, the opening chapters felt a bit dense at times—understandable given the scope of history covered, but it did slow the pace down a bit. However, focusing each chapter on a single food item was a brilliant choice that allowed for a satisfying deep dive into both ancient traditions and their modern-day incarnations.
Visually, the book is just as delightful as its content—the cover alone is enough to make you want to dive in immediately. Whether you're a foodie history buff or simply curious about what makes Italian cuisine so iconic, this book makes a fantastic gift and an enjoyable read.
All in all, *A Bite-Sized History of Italy* is a flavorful exploration that left me hungry for more—both knowledge and maybe a good plate of pasta!
⚠️This review was written based on personal opinions and experiences with the book. Individual preferences may vary⚠️
Rating: ⭐⭐⭐⭐
If you're a fan of history with a side of deliciousness, Danielle Callegari’s *A Bite-Sized History of Italy* is definitely worth a spot on your reading list. As a proud Italian and history enthusiast myself, this book was a treat that combined two of my favorite things: rich cultural stories and irresistible food.
Callegari, co-host of the popular Gola podcast and a Dartmouth professor, takes readers on a mouthwatering journey through Italy's culinary evolution—from the peculiar delicacies of ancient Rome like dormice and garum, to modern controversies like pineapple on pizza (yes, the heresy!). Along the way, she explores the deep social and historical roots of Italy’s gastronomic identity, weaving in tales of Jewish influences, Mussolini’s rice campaign, and even the famous "Carbonaragate" scandal. Each chapter spotlights a specific food or ingredient, offering not just history but also recipes, wine pairings, and contemporary restaurant tips.
The book beautifully captures how Italy’s food culture isn’t just about what ends up on the plate—it’s about community, politics, religion, and identity. Callegari’s passion shines through her energetic storytelling and fearless palate, making complex history both accessible and engaging.
That said, the opening chapters felt a bit dense at times—understandable given the scope of history covered, but it did slow the pace down a bit. However, focusing each chapter on a single food item was a brilliant choice that allowed for a satisfying deep dive into both ancient traditions and their modern-day incarnations.
Visually, the book is just as delightful as its content—the cover alone is enough to make you want to dive in immediately. Whether you're a foodie history buff or simply curious about what makes Italian cuisine so iconic, this book makes a fantastic gift and an enjoyable read.
All in all, *A Bite-Sized History of Italy* is a flavorful exploration that left me hungry for more—both knowledge and maybe a good plate of pasta!
⚠️This review was written based on personal opinions and experiences with the book. Individual preferences may vary⚠️
Review of advance copy received from NetGalley
5 stars
5 stars
5 stars
5 stars
5 stars
Italian food is difficult to define...it's far more specific than regional. More like village-al. It's an institution and Italians are inextricably connected to it so while bits can be untangled, the chain remains ironclad. Italy's history is beguiling from Roman times to the medieval era to the 1800s to the present. Author Danielle Collegori writes with passion, wit, intelligence, wisdom and knowledge and I ate it up! I live near Italy and always get excited to learn more about the people, customs, food, culture and history.
A wide array of delectable topics are covered such as the socionutritional hierarchy in the times of the Roman (along with elaborate feasts and displays of wealth and appreciate of taste), grapes for wine production, obtaining rare foods, best food regions (my favourites are Calabria, Sicily and Emilia-Romagna), Carbonaragate(s), Pliny the Elder to Macella Hazan, spiritual connection to food, Italian Jewish cooking, introduction of Italian food in America largely, Boboli Gardens, and even delectable Classic recipes. Specific foods and ingredients are highlighted such as panettone, garum, marzipan shaped into little fruits (which my non-Italian family made when I was a child), grappa, Ligurian pesto, Parmesan, and olive oil. But there is so much more! I just love that one can never, ever separate the Italian from food and culture and they have ever reason to be loyal and proud.
The Bite-Sized series is always entertaining, educational, insightful, and eye opening. They may be brief but they are mighty!
5 stars
5 stars
5 stars
5 stars
Italian food is difficult to define...it's far more specific than regional. More like village-al. It's an institution and Italians are inextricably connected to it so while bits can be untangled, the chain remains ironclad. Italy's history is beguiling from Roman times to the medieval era to the 1800s to the present. Author Danielle Collegori writes with passion, wit, intelligence, wisdom and knowledge and I ate it up! I live near Italy and always get excited to learn more about the people, customs, food, culture and history.
A wide array of delectable topics are covered such as the socionutritional hierarchy in the times of the Roman (along with elaborate feasts and displays of wealth and appreciate of taste), grapes for wine production, obtaining rare foods, best food regions (my favourites are Calabria, Sicily and Emilia-Romagna), Carbonaragate(s), Pliny the Elder to Macella Hazan, spiritual connection to food, Italian Jewish cooking, introduction of Italian food in America largely, Boboli Gardens, and even delectable Classic recipes. Specific foods and ingredients are highlighted such as panettone, garum, marzipan shaped into little fruits (which my non-Italian family made when I was a child), grappa, Ligurian pesto, Parmesan, and olive oil. But there is so much more! I just love that one can never, ever separate the Italian from food and culture and they have ever reason to be loyal and proud.
The Bite-Sized series is always entertaining, educational, insightful, and eye opening. They may be brief but they are mighty!
April 3, 2026
Thank you to NetGalley and the publisher for this ARC!
Please note this is a 3.5.
The history of a country as rich as Italy is very hard to boil down into something quite as small as this book, but the author has definitely given it a red-hot go. Following history as well as food trends, the reader is taken on a bit of a highlights tour of Italy, with gorgeous descriptions of food, as well as a variety of recipes and geographic information.
I do feel like the first few chapters were a little dense, which I understand given the subject matter, but at the same time, it could have been a little lighter. I think the focus on one food per chapter was great, however, and allowed for there to be a long form view of the history and modernity of the food.
There were a couple of bits missing for me- I would have liked to hear from some other Italian chefs in the process, as well as some more ‘domestic’ focused recipes and traditions. With that said, this book was wonderful as an introduction to the cuisine of Italy, and well worth dipping a toe into.
Please note this is a 3.5.
The history of a country as rich as Italy is very hard to boil down into something quite as small as this book, but the author has definitely given it a red-hot go. Following history as well as food trends, the reader is taken on a bit of a highlights tour of Italy, with gorgeous descriptions of food, as well as a variety of recipes and geographic information.
I do feel like the first few chapters were a little dense, which I understand given the subject matter, but at the same time, it could have been a little lighter. I think the focus on one food per chapter was great, however, and allowed for there to be a long form view of the history and modernity of the food.
There were a couple of bits missing for me- I would have liked to hear from some other Italian chefs in the process, as well as some more ‘domestic’ focused recipes and traditions. With that said, this book was wonderful as an introduction to the cuisine of Italy, and well worth dipping a toe into.
Review of advance copy received from Netgalley
I chose this book on NetGalley on a whim and I'm glad I did! I admittingly don't know a lot about Italy in the first place, but I learned a good deal about it from this book! I was surprised to learn that the country of Italy is a fairly new country! It was originally composed of different, but independent regions. I especially enjoyed the recipes that were included in the book, though I will never make them myself. It was nice to imagine! The chapters on Coffee and Cigarettes (one chapter) and Pizza were my favorite to read. Overall, an interesting and fairly quick read. I liked the tone of the author. It felt like she was speaking to me and was not overly academic, yet was still informative!
Thanks to NetGalley for the ARC in exchange for an honest review! Your "titles you might like" feature worked on me!!
Thanks to NetGalley for the ARC in exchange for an honest review! Your "titles you might like" feature worked on me!!
Review of advance copy received from Publisher
One of the privileges of working at The New Press is early access to books, and A Bite-Sized History of Italy caught my attention the moment I saw it in the spring catalog — before I'd even started the job. Having been to Italy several times and always been drawn to its food and culture, I've long wondered what makes it all feel so effortless and alive. It turns out there's a whole history behind the culinary art, and the care Italians have long placed on food and conviviality is deeply intentional.
I'm still mid-read, but I can already say wholeheartedly: this book is a delight. Danielle Callegari writes with warmth and wit, and her voice — vivacious and genuinely joyful — comes through on every page. Highly recommended for anyone who loves Italy, food history, or both.
I'm still mid-read, but I can already say wholeheartedly: this book is a delight. Danielle Callegari writes with warmth and wit, and her voice — vivacious and genuinely joyful — comes through on every page. Highly recommended for anyone who loves Italy, food history, or both.
Review of advance copy received from NetGalley
This book was a fun history of Italy, where I learned many things, such as why olive oil is used instead of butter! Though I really enjoyed reading the history, it was sometimes a bit dense, and I got a little lost in the details. The dense history would have benefited from the inclusion of more recipes. I had been hoping to get many more recipes as we traveled around Italy, learning about the history and culture.
The formatting on my Kindle was also strange and would sometimes change the font, or the spacing, or make the text bold, which made it difficult to read as well. For these reasons, I give this 3.5 stars, rounded up to 4. Thanks to NetGalley and The New Press for this e-arc in exchange for an honest review.
The formatting on my Kindle was also strange and would sometimes change the font, or the spacing, or make the text bold, which made it difficult to read as well. For these reasons, I give this 3.5 stars, rounded up to 4. Thanks to NetGalley and The New Press for this e-arc in exchange for an honest review.
Review of advance copy received from NetGalley
Italy
Thank you NetGally for the advanced reader copy.
This book is a vibe if you love food, history and Italy. I love all three! I was having flash backs of my time in Italy on culinary and history tours because food is deeply seeded in the Italian culture.
This book is packed with historical facts. You can tell how food shaped the culture that is still relevant today. Really find it fascinating that tomatoes were not introduced until Christopher Columns brought them back from the Americas, so pasta sauce or pizza sauce was not an ancient staple. In fact, tomatoes were just for display for a long time!
If you are planning a trip to Italy, this is a book you need to put on your TBR so you can enjoy your trip and the food even more!
Thank you NetGally for the advanced reader copy.
This book is a vibe if you love food, history and Italy. I love all three! I was having flash backs of my time in Italy on culinary and history tours because food is deeply seeded in the Italian culture.
This book is packed with historical facts. You can tell how food shaped the culture that is still relevant today. Really find it fascinating that tomatoes were not introduced until Christopher Columns brought them back from the Americas, so pasta sauce or pizza sauce was not an ancient staple. In fact, tomatoes were just for display for a long time!
If you are planning a trip to Italy, this is a book you need to put on your TBR so you can enjoy your trip and the food even more!
June 6, 2026
As an Italian American who works in restaurants I knew I had to read this book.
This book balanced information with story telling to give an overarching great experience. Food is a universal language and so much of our culture and identity is wrapped up in it.
This book gave context to some things I already knew and great information on things I didn’t (like garlic was associated with the lower class). I will definitely be recommending this book.
*I got this as a free ARC through NetGalley for an honest review. All thoughts and opinions are my own. Thank you to everyone who made this happen❤️*
This book balanced information with story telling to give an overarching great experience. Food is a universal language and so much of our culture and identity is wrapped up in it.
This book gave context to some things I already knew and great information on things I didn’t (like garlic was associated with the lower class). I will definitely be recommending this book.
*I got this as a free ARC through NetGalley for an honest review. All thoughts and opinions are my own. Thank you to everyone who made this happen❤️*
June 22, 2026
Thanks to NetGalley for this advance copy!
Italian food is everywhere, with so many iterations, depending on where it is made, that it’s nice to know that debates abound in the original country itself of which ingredient or recipe is the authentic one. Italian food is also one of the most flexible cuisines we have and one of most accessible too. It’s nice to read about a cuisine that has become a staple food in my life, despite being so far from Italy itself.
This really is a bite sized history of Italy, with focus on food from the various regions. It is informative, easy to listen to (I like the voice of the narrator), and can cause cravings for Italian cuisine.
Italian food is everywhere, with so many iterations, depending on where it is made, that it’s nice to know that debates abound in the original country itself of which ingredient or recipe is the authentic one. Italian food is also one of the most flexible cuisines we have and one of most accessible too. It’s nice to read about a cuisine that has become a staple food in my life, despite being so far from Italy itself.
This really is a bite sized history of Italy, with focus on food from the various regions. It is informative, easy to listen to (I like the voice of the narrator), and can cause cravings for Italian cuisine.
Review of advance copy received from NetGalley
An interesting look at how Italy's history and food are interconnected. I didn't read the book straight through; instead, I read chapters (each based on an iconic Italian food or drink, plus cigarettes) as they grabbed my attention. The chapters can easily be read as standalone essays. Recommended for readers interested in an in-depth look at Italy's culinary history, but not for those looking for a cookbook. Somewhere between 3 and 4 stars so rounding up. Thanks to NetGalley and The New Press for the eARC.
Review of advance copy received from NetGalley
A fascinating dive into Italian food and the detailed histories of some iconic Italian items and how they came to be.
The comprehensive research by the author stands out, and one can almost feel her find it difficult to choose how much to include when there's so much to write! The recipes described in old texts now seem so elaborate to us, the quick-fix generation. The book meanders occasionally but makes for an interesting read that will have you wanting to learn more about the variety of Italian food, and also eat it all. Coffee, wine, pasta, pizza is just the tip of the iceberg, people!
The comprehensive research by the author stands out, and one can almost feel her find it difficult to choose how much to include when there's so much to write! The recipes described in old texts now seem so elaborate to us, the quick-fix generation. The book meanders occasionally but makes for an interesting read that will have you wanting to learn more about the variety of Italian food, and also eat it all. Coffee, wine, pasta, pizza is just the tip of the iceberg, people!
Review of advance copy received from NetGalley
An examination of what makes Italian food quintessentially Italian (hint: it's not just the location), from ancient Roman history to the influx of Armenians, Sephardic Jews, and even corn from the Americas. It's wide-ranging and interesting. I learned new things about anchovies, grappa, and polenta (among others), as well as how politicians and cookbooks helped shape a national identity.
My thanks to the author, publisher, @BrillianceAudio, and #NetGalley for early access to the audiobook of #ABiteSizedHistoryofItaly for review purposes. Publication date: 2 June 2026.
My thanks to the author, publisher, @BrillianceAudio, and #NetGalley for early access to the audiobook of #ABiteSizedHistoryofItaly for review purposes. Publication date: 2 June 2026.
February 25, 2026
Thank you to Netgalley and The New Press for an ARC copy of this book in exchange for an honest review.
Actually 3.5 Stars.
An interesting read, but I found it hard to sit down and just read it through. Some of the earlier chapters especially seemed to struggle to find their footing, but later in the book I found those sections the most engaging and interesting. The recipe interludes were a very nice touch.
Actually 3.5 Stars.
An interesting read, but I found it hard to sit down and just read it through. Some of the earlier chapters especially seemed to struggle to find their footing, but later in the book I found those sections the most engaging and interesting. The recipe interludes were a very nice touch.
Review of advance copy received from NetGalley
This book was just what I needed! I have a trip coming up to Italy and this was a great way to learn more about the history ahead of my visit. Be warned, if you don't already have a visit to Italy planned, you may find yourself getting one booked. Loved the story about the pizzas and find myself thinking about that when I eat them now. Thanks to the author and Brilliance publishing for the opportunity to read.
June 6, 2026
Having read and very much enjoyed the companion book to this about France, I found 'A Bite Sized History of Italy' a little lacking, especially considering the expansive history of the country itself. Rather than following a chronology of history as the French book did, this one just seems to take pinches of history here and there, focused more on the dishes and drinks themselves rather than the way they pinpointed parts of Italian history. Disappointing.
March 8, 2026
This book was the perfect read just before my first trip to Italy! It is filled with fascinating Italian history through the lens of food, which was exactly how I wanted to prepare for my trip. Callegari is clearly so knowledgable on this topic, and I thoroughly enjoyed reading this book.
Huge thank you to NetGalley and the publisher for providing me this ARC in exchange for my honest review.
Huge thank you to NetGalley and the publisher for providing me this ARC in exchange for my honest review.
Review of advance copy received from NetGalley
4.25*
Part history lesson, part gastronomic adventure. This book is a look at how Italians, their food, language, and culture were formed. It touched on various areas and how world events shaped how and what food was eaten and by whom. Very interesting read and I enjoyed it very much.
Thank you to @netgalley for my ALC. The narrator made the book even more interesting.
Part history lesson, part gastronomic adventure. This book is a look at how Italians, their food, language, and culture were formed. It touched on various areas and how world events shaped how and what food was eaten and by whom. Very interesting read and I enjoyed it very much.
Thank you to @netgalley for my ALC. The narrator made the book even more interesting.
June 5, 2026
This lively history traces Italy’s culinary evolution from ancient Rome to the modern era, revealing how food helped shape the region’s identity long before the nation of Italy itself existed. The book is interesting and easy to read, providing a unique perspective.
Thanks, NetGalley, for the ARC I received. This is my honest and voluntary review.
Thanks, NetGalley, for the ARC I received. This is my honest and voluntary review.
June 10, 2026
This was a very enjoyable read. I learned so much and I loved how food-focused this historical account. Food & Italy are synonymous and I can't wait to keep learning more about Italian history & culture.
Thank you NetGalley, Brilliance Publishing, Brilliance Audio & Danielle Callegari for this ALC of this book!
Thank you NetGalley, Brilliance Publishing, Brilliance Audio & Danielle Callegari for this ALC of this book!
Review of advance copy received from NetGalley
I love history and food and this one delivers on both! Fun, delicious and educational, you’ll find yourself learning something new every few pages, laughing at other times and enjoying every single morsel of this one!!
February 19, 2026
It was nice learning about Italy history and cooking. The history somewhat reminds me of Portuguese. It’s a good read.
Review of advance copy received from Netgalley
Italian history and Italian food are intertwined like a bowl of the most delicious pasta. A scrumptious and informative read!
May 9, 2026
I love food and history, but this book fell flat for me.
Review of advance copy received from NetGalley
E-ARC generously provided by Netgalley in exchange for an honest review! Thank you!
This non-fiction book about Italy's history through food was filled with in-depth historical accounts, especially with all its talk about the country's connection with food. The author does an amazing job of talking about specific foods, like coffee, garlic, and spaghetti, and how they defined the country. The history of Italy was so largely influenced by its food and flourished under it. Learning about Italy from this viewpoint is definitely interesting and intriguing while covering plenty of themes in such a short amount of time. Overall, this was a good short non-fiction book about the history of Italy told through its food.
This non-fiction book about Italy's history through food was filled with in-depth historical accounts, especially with all its talk about the country's connection with food. The author does an amazing job of talking about specific foods, like coffee, garlic, and spaghetti, and how they defined the country. The history of Italy was so largely influenced by its food and flourished under it. Learning about Italy from this viewpoint is definitely interesting and intriguing while covering plenty of themes in such a short amount of time. Overall, this was a good short non-fiction book about the history of Italy told through its food.
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