Italian Home Cooking: Authentic Dishes from All of Italy's Regions

• Extraordinary pastas, from a Spinach-and-Ricotta-Filled Pasta from the Alps of Northern Italy to a Seafood Tagliolini from Abruzzo, in Southern Italy on the coast of the Adriatic Sea.
• Robust and hearty main courses, like a veggie-rich Hunter’s Chicken from The Piedmont, an easy-to-make, throw-it-all-in-a-pot classic to serve over rice, pasta, or polenta.
• Luscious and creamy risottos, including an aromatic and perfectly delicious Milanese Saffron Risotto made with fresh parmesan.
• Appetizers and finger foods for parties, from Potato-Cheese Croquettes to Peppery Mussels to Fried Stuffed Olives.
• Comforting and easy-to-make desserts, such as an exceptional Zuppa Inglese Trifle from Emilia-Romagna and a Crumbly Almond Cake from Lombardy.

Slow Food Europe is an organization that promotes local food sourcing, local foodways, and an environmentally sustainable food ecosystem. It was founded by Carlo Petrini in Italy in 1986, and Italy remains the movement’s epicenter, its most active location. Slow Food Europe works to preserve traditional regional cuisines within each of the countries of Europe and to promote the work of chefs and home cooks who both keep those traditions alive and take them in exciting new directions. Petrini, the movement’s founder, is an enthusiastic and public fan of the role that humble bars, taverns, trattorias, and osterias in Italy have played in the survival and evolution of Italian regional cooking.