Eating My Way Through Italy: Heading Off the Main Roads to Discover the Hidden Treasures of the Italian Table

by Elizabeth Minchilli

A cultural and culinary celebration of everythingthat makes Italian cuisine great, from Rome's resident gastronomic expert

After a lifetime of living and eating in Rome, Elizabeth Minchilli is an expert on the city's cuisine. While she's proud to share everything she knows about Rome, she now wants to show her devoted readers that the rest of Italy is a culinary treasure trove just waiting to be explored. Far from being a monolithic gastronomic culture, each region of Italy offers its own specialties. While fava beans mean one thing in Rome, they mean an entirely different thing in Puglia. Risotto in a Roman trattoria? Don't even consider it. Visit Venice and not eat cichetti? Unthinkable. Eating My Way Through Italy, celebrates the differences in the world's favorite cuisine.

Divided geographically, Eating My Way Through Italy looks at all the different aspects of Italian food culture. Whether it's pizza in Naples, deep fried calamari in Venice, anchovies in Amalfi, an elegant dinner in Milan, gathering and cooking capers on Pantelleria, or hunting for truffles in Umbria each chapter includes, not just anecdotes, personal stories and practical advice, but also recipes that explore the cultural and historical references that make these subjects timeless.

For anyone who follows Elizabeth on her blog Elizabeth Minchilli in Rome, read her previous book Eating Rome, or used her brilliant phone app Eat Italy to dine well, Eating My Way Through Italy, is a must.

Genres: Nonfiction, Food, Travel, Italy, Cookbooks, Italian Literature, Foodie

304 pages, Paperback

First published May 29, 2018

About the author

Elizabeth Minchilli is the author of nine books on the joys of Italian life. Her latest book,The Italian Table, was published in 2019 by Rizzoli. She is also the author of Eating My Way Through Italy, (St. Martins May 2018) and Eating Rome: Living the Good Life in the Eternal City (St Martins2015). Minchilli's passion for Italy led her from her native United States, where she studied architectural history, to Italy in 1987. She writes on food, travel and culture on her blog, Elizabeth Minchilli in Rome, as well as her best-selling app, Eat Italy.
Elizabeth also leads delicious food tours in Rome and the rest of Italy.

Reviews

[Margarita Garova · Rating 4 out of 5]

Елизабет Минкили има най-хубавата работа на света – опростено казано, тя обикаля из Италия, опитва вкусна храна и пише за нея. Тъй като обожавам да готвя и още повече да ям, използвам всяка възможност да си повиша кулинарната култура с помощта на статии и по-рядко книги на този етап.

Мисля, че книгата ще е полезна и информативна дори за твърдите любители и познавачи на италианска храна, без да е твърде задълбочена. Все пак, добре е да знаем за някои важни разграничения, които могат да информират избора ни. Тук стигаме и до някои депресиращи констатации.

Например, “ачето балсамико традиционале” е наименованието на истинският, автентичен балсамов оцет, който има право да се нарича такъв, само ако е произведен по точно определен начин – в точно определени бъчви, с точно определена продължителност на зреене, която е 25 години. Това буквално превръща продукта в течно злато със съответната като на рядък благороден метал цена. Евтиният ерзац се нарича “ачето балсамико ди Модена”, който макар и годен за консумация, разбира се, не е точно същото нещо. Парият на балсамовите оцети пък е този от рафтовете на супермаркетите, който често е имитиращ продукт.

От книгата научаваме и защо грана падано не е бедният братовчед на пармиджано реджано, а са напълно равностойни членове на фамилията “сирена”, но отново с уговорката, че евтините опции от супермаркета съдържат...целулоза. Същото важи и за олиото от трюфели, с което поръсват пицата ни в столичните пицарии с претенции.

Книгата разсейва и още една утвърдена заблуда, с която твърде много се спекулира с цел клиентът да се раздели по-лесно с парите си – разликите между сушената и прясната паста не са непременно в полза на втората. Качеството опира до това дали сушената паста е промишлено производство или занаятчийско. Що се отнася до зехтина – цената, както обикновено, е индикаторът, който да ни ориентира дали купуваме добър продукт.

От гледна точка разбиване на митове за италианските храни книгата ми хареса. Маркира, макар и малко отгоре-отгоре, философията, че с колкото по-малко продукти готвим, толкова по-качествени трябва да са те. Аз обаче останах с потискащото впечатление, че ако човек наистина подбира само оригинални и автентични изходни съставки от Италия, за да си гарантира добро гастрономическо преживяване, трябва да се казва Бионсе. Алтернативата е да се запише на кулинарна обиколка из Италия, която авторката организира за туристи с утехата, че поне за едни шест дни от живота си ще яде истинска италианска храна.

В книгата има и препоръки къде да хапнем в различните региони на Италия, като разликите във вида на ястията и кулинарните традиции е толкова голям, че изразът “италианска храна” не би трябвало да съществува. По-удачно например би било да кажем – “кухнята на Ломбардия” или “кухнята на Пулия”, дори няма да е пресилено, ако съвсем стигнем до микроделене.

И накрая – не четете/не слушайте тази книга, ако сте гладни или на диета – от описанието на ястия и рецепти, може съвсем да ви прималее. Лично аз ще продължа да си готвя моя побългарен вариант на ризото с гъби, взета от български кулинарен канал. Но признавам, че ядрото на средиземноморската диета – филийка хляб на жар, поръсена с малко зехтин, сирене, домати и маслини е най-вкусната храна на света.

[Maria Yankulova · Rating 4 out of 5]

Прекрасно кулинарно пътешествие из Италия 🇮🇹🍕🍝

[Sve · Rating 3 out of 5]

Мислех да чета книгата, но после ми попадна в 'Сторител'и я изслушах. Дава някои интересни факти и рецепти, но не ме впечатли особено.

[Ann Mah · Rating 5 out of 5]

I have read this book from cover to cover. From Venice, to Milan, to Puglia (and beyond!) every chapter is a delight, filled with funny anecdotes, gorgeous photos, and insider tips on getting the most out of your trip to Italy. And there are recipes! I particularly love the white bean soup, which uses only eight ingredients and is actually vegan! And yet it is astonishingly rich and flavor, and exactly the kind of thing I love to eat. Eating My Way Through Italy is a generous, multi-faceted tour of the country Minchilli loves. This book will b a staple of my cookbook/travel shelf for years to come.

[Alexander Dahlin · Rating 4 out of 5]

When I started reading the first chapter I was afraid I had bought a 15$ collection of Yelp reviews. Luckily, I was wrong and this book turned out to be one of the best 15$ I have spent.

The book takes you through the regions of Italy and goes into detail of what makes the specialties of each region special. From Lombardia to Sicilia, it provides great recommendations for where to stay and eat when traveling around Italy. After every chapter there are recipes that you can try at home with your newfound knowledge of quality ingredients. Therefore, this book is not just a book, it is a guide to bring with you on your journey. The only thing I felt missing was going into even greater detail about each region and if it had included more places. However, I am overall satisfied.

I can highly recommend this book to any food and culture enthusiast who wishes to learn more about Italy.

[Crystal King · Rating 5 out of 5]

I happily dug into an early copy of Minchilli's latest (thanks to NetGalley!) to immerse myself in the land that I love, Italia. She's no stranger to the culinary landscape of Rome, but this time she sets out to other environs and digs into the food culture of cities such as Venice, Bari, Naples and Milan. She has a fantastic way of diving into the culture of each area and making you desperately hungry for its cuisine. I am already wishing for a follow-up book, exploring even more of Italy. Her recommendations look spot on and I can't wait to find out for myself when I return to la bella paese.

[Jenb16 · Rating 5 out of 5]

I absolutely loved this beautiful book dedicated to exploring regions of Italy and Italian cuisine. I loved Elizabeth Minchilli’s efforts to talk about certain foods that are not so obvious; such as capers from Pantelleria or tomato paste from Sicily. She also talks about the quality of ingredients and the importance of knowing which olive oil, parmigiano, and balsamic are best. I loved this tour of Italy, the beautiful pictures she includes, traditional recipes to follow, as well as recommendations on where to eat and stay in the various regions. Bravissima!

[Melissa Dee · Rating 5 out of 5]

Minchilli has given me some great advice via her app. I’ve happily eaten my way around Rome and Florence with her suggestions. So I was particularly happy to receive an ARC of “Eating My Way Through Italy”. With all of the brio of her website and app recommendations, she takes us on an extended tour of “The Boot”, with stops in many of the lesser travelled locales. I’m super-excited to travel with her book in hand next summer, and enjoy the delights of “eating around Italy."

[Deb (Readerbuzz) Nance · Rating 3 out of 5]

Food expert Elizabeth Minchilli shares her favorite Italian foods and her favorite places in Italy to find the foods.

My take-aways?

(1) Stuffed pasta. She differentiates between tortellini; tortelloni (bigger than tortellini; not stuffed with meat); cappelletti (filled with just cheese); Tortelli di Erbette (square shaped; served with butter); anolini (round and stuffed with pot roast); ravioli (general name given to any square shaped stuffed pasta).

(2) Parmigiano Reggiano. Rules: Not pasturized; cheese made in copper kettles; milk must come from region; no additives.

(4) Truffles. Say no to truffle oil. Truffle sauces are common and delicious. Can't return home with truffles unless they are in jars. Consider Pecorino al Tartufo (cheese).

(5) Olive oil. Store oil in dark glass bottles. Olive oil is a condiment, to add to a dish at the table, though it's not for bread in Italy.

(6) Bari. Common rhyme about Bari: "Se Parigi avesse il mare, sarebbe una piccola Bari." Translation is "If Paris was on the sea, it would be a little Bari."

(7) Passeggiata. Once the heat of the day begins to subside, people head out to stroll along the main street.

Much of the information about recommended restaurants may or may not still be valid.

[Becky Hillary · Rating 5 out of 5]

This is a sort of travel memoir and I love the idea of experiencing a place and its people by the food that is provided and prepared. I look forward to preparing some of her recipes and also trying some of her recommendations such as the vineyard on the small island of Mazzorbo, just in the lagoon near Venice where they grow not only grapes but baby artichokes.

Here is a description of the vineyard from their website- "A vineyard that has withstood the salt and high flood waters for centuries, giving life to a wine with one-of-a-kind characteristics found nowhere else in the world. On the island of Mazzorbo, the Dorona di Venezia wine variety has found a magical equilibrium on land that is constantly threatened by salt and water."

I was also fascinated by the chapter about Parmigiano Reggiano.

[RaeAnne · Rating 5 out of 5]

I absolutely loved reading this book. It is so much more than a cookbook. It's an invitation to come and explore Italy. To find out about all the treasures that are just beyond the tourist congested spots. I almost feel like I traveled there myself! If ever I get to actually go, I am going to look for all these spaces! When we travel we like to immerse ourselves in the culture. To stay long enough to begin to take it in like a local. This was such an invitation to that kind of experience. It would be incredible to go and watch all the processes (cheese, capers, pasta), take in the hole in the wall eateries with all the best kept secrets, and enjoy all the beautiful beaches. Someday . . . but even if not, I think I tasted it a bit with this book!

[Rhonda Lomazow · Rating 5 out of 5]

Gorgeous luxurious food this book will have you longing to head to Italy have Elizabeth Minchilli as our tour guide.Visit the little treasures the off the beaten path restaurants she knows so well.The photos of this incredible food the recipes farm to table jump off the pages.I will be buying this book for foodie friends& friends who travel from their armchair through books like this.Love how Elizabeth gives us links where to purchase olive oil honey and other products on line.This was a lovely informative guide to Italy and the amazing food the country offers.Thanks NetGalley St.Martins for advance copy,

[Lindsey Sparks · Rating 3 out of 5]

Read this to prep for my upcoming trip to Italy. I liked the mix of food and travel, recipes and restaurants. I learned a lot about pasta, olive oil and balsamic vinegar. I'm not a seafood person, so there were several chapters that didn't interest me and I definitely could have gone without the reminder that Europeans eat horse meat. I also just really didn't like the author much. Something about her grated on my nerves, although I'll still check out her blog for more advice on the specific places I'm visiting. But, it did make me wonder if I'll really be happy with her recommendations. Rick Steve's recommends he blog though, and I trust him.

[Stephanie · Rating 3 out of 5]

This was an enjoyable escape. The food descriptions are luscious, accompanied by lovely photography and unique stories. I connected most strongly with the chapters about lesser-known destinations in which the author sought out the personal stories and processes of people making region-specific cuisine. When she described the days-long process of tomato paste being made in Sicily, or the discovery of an entire street in Bari in which women make and sell fresh orecchiette outside their homes, for example. At times, the tone felt a little condescending. Overall, a lovely book that anyone who loves Italy — and Italian cuisine — is certain to enjoy.

[Herzog · Rating 3 out of 5]

This book started very slowly for me. As she writes: "Venice, Florence, Rome - been there done that. Right?" She responds "Wrong" and proceeds to cover all three focusing, of course, on little known places in each. She also covers in some detail products themselves including balsamico, Parmigiano Reggiano, truffles, olive oil, pasta and capers. I was more interested when she strayed off the beaten path to Puglia, including Bari, and Sicily. There is some interesting content here, it was just less than I was expecting.

[Tara Carpenter · Rating 5 out of 5]

I'm going on a trip to Italy in couple months and read this was a great book on Italian food. It did not disappoint! There are chapters on many different regions of Italy and the food specialties they are known for. Lots of history, personal stories, restaurant recommendations and even recipes. I enjoyed learning about the history of real Modena balsamic vinegar and dried pastas from the South, as well as anchovies, capers, and other Italian sea food and delicacies. Super interesting!

[Kristina · Rating 4 out of 5]

I don't think I've ever read a "travel book" before and this one was beautifully put together. Gorgeous photos of foods from the various regions of Italy, recipes to try yourself and the author does an excellent job with describing the processes to make, olive oil, tomato paste, parmesano-reggiano, and prosciutto. I enjoyed reading about the various regions and cuisines of Italy and how different they can be.

[Randal White · Rating 5 out of 5]

This is the perfect guide for anyone interested in Italian cuisine! Chock full of insightful stories, recipes, and restaurants to try. I learned so much about so many things, such as balsalmic vinegar, truffles, pasta, and on and on. The stories are wonderful and engaging. I cannot wait to return to Italy and explore some of the restaurants the author recommends!

[bella · Rating 3 out of 5]

I purchased this book when I was creating an itinerary for my travel to Italy. Does this book help me? Well, a tiny bit.
I think the best way to experience a country's cuisines is by having in touch with the locals. I can't wait to travel there soon! 😆

[Nancy S · Rating 5 out of 5]

Wonderful walk through the regions, delicacies, and people of Italy! I'm hungry just writing about this delicious book.

[SJ · Rating 5 out of 5]

Good read for those of us itching to travel in month 12 of the pandemic.

[Rachel Parkinson · Rating 1 out of 5]

Very disappointing.
I bought this book to get me through a lockdown and was really disappointed. It seems cheaply produced and I pretty much knew a lot of what she said. Don't waste your money.

[Aakriti Bhatnagar · Rating 5 out of 5]

It's said that a picture is worth a 1000 words.
Every word in the book is worth a 1000 pictures. An epitome of romanticizing Italy (and food, of course).

[Rachel C. · Rating 3 out of 5]

2.5 stars. The writing is pedestrian but this book can be a good primer to the regional specialties of Italy.

[Debbe · Rating 5 out of 5]

An enjoyable read that served as a new way to explore some of the foods of Italy. I follow Elizabeth Minchilli on social media and love seeing her daily walks, dinners, and the beauty of the cities she is within. This book was more of the same. Beautiful descriptions of the joys of the foods of the area, the people that make the food and the cities they are from. Looking forward to another trip to Italy!

[Lisabeth · Rating 5 out of 5]

Thanks to Netgalley, the publisher. and the author for allowing me to read and review a digital copy of this book. This is the book any food lover must take with them to Italy. Full of interesting facts and must place to visit and eat, eat, eat.