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Tables of Contents for Italian Festival Food
Chapter/Section Title
Page #
Page Count
Acknowledgments
ix
Introduction
xi
How to Use This Book
xv
Ingredients
xvii
Appetizers and Salads
1
52
Piedmont: Blessed are the Humble
Polenta and Risotto
53
42
Trentino--Alto Adige: Boundaries of the Mind
Pasta and Gnocchi
95
58
Emilia--Romagna: The Succulent Flavor of the Earth
Vegetables
153
40
Tuscany: Ancient Ruins and Modern Permutations
Soups, Breads, Focaccias, and Pizzas
193
56
Sardinia: Sacred Rites and Profane Pleasures
Eggs, Cheese, and Savry Tarts
249
46
Campania: The Drawbacks of Being Boring
Meats, Game, and Poultry
295
58
Puglia: Going Once, Going Twice
Fish and Seafood
353
54
Calabria: A Belief in Believing
Desserts
407
70
Sicily: Of Boundaries and Separation
Appendices
A Basic Recipes
458
6
B Italian Wines
464
2
C Calendar of Festivals
466
10
D Mail-Order Sources
476
1
Index
477