Travel Guide to Italy - Le Marche
A travel guide to Italy and Le Marche and the most famous of Italian cookbooks are the essential tools to discover central Italy. This guide is the most complete and reliable book about Le Marche region. The history, art and traditions of this region are explained with knowledge and a wealth of detailed maps and diagrams. At the end of each chapter, a part is dedicated to practical information about the best accommodation and restaurant of the area. Even us, born and raised in Le Marche often use this book for quick reference.
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After more than a hundred years the Artusi is still one of the most significant of the Italian cookbooks and a milestone in the history of Italian cooking. My grandmother’s only cookbook was the “Artusi”, for the very good reason that no other book was needed in the kitchen. The frayed copy was passed to my mother and, when I finally inherited it, the book was falling apart after years of intensive use. I went to a bookshop to replace it, expecting problems to get hold of such an old book but, to my surprise, a new reprint was available on the central shelf of the cookbooks section. “La Scienza in Cucina e l’Arte di Mangiar Bene” ( Science in the Kitchen and the Art of Eating Well) by Pellegrino Artusi, was wrote at the end of the nineteenth century and still is the most popular and significant book about everyday Italian cooking. It stands as a kind of encyclopedia of Italian cooking of central Italy. The author describes basic and more elaborate recipes and gives tips with humorous, old fashioned style. He often tells anecdotes and stories about the dishes, making the reading light and pleasant. This book is a must for anyone interested in the history of Italian cooking. Fabio Trabocchi is chef at restaurant Maestro in Washington, D.C. but his heart and soul belong to Le Marche region. This book is not only a collection of recipes or just another of the many Italian cookbooks but also a travel guide to Italy and its food customs and traditions. You’ll find in this book a great introduction to the best of Le Marche cuisine and Italian food culture.
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