By?Monica Sartoni Cesari with Susan Simon, translator
Little Bookroom,$24.95,373 pages
Over the centuries, Italy has been fractured into many local regions that remain isolated and self-contained. Each developed its own cuisine and gastronomy within the broad umbrella of ?Italian cuisine.? Two nearby villages, for example, may have produced virtually identical cheeses, each giving it a different name. As a result, a colossal number of food and menu items developed over the country.
This reference book lists an astonishing 3,000-plus menu items, explaining each in a brief paragraph as the result of extensive and exhaustive research. The book, nevertheless, is likely to find a small readership thanks to its high degree of specialization. It is ideal for public library shelves, for kitchen shelves of Francophile foodies, and possibly for travelers to Italy serious about identifying Italian menu items. The book is designed to be traveler-friendly with small size and light weight (10.5 ounces), perfect for a handbag.
The author divides Italy into 17 regions and lists food term for each, according to courses of the meal, including liqueurs and wines. A selected recipe follows each region. The terms are well cross-referenced. It is unfortunate that a map was not included to show locations.
Reviewed by George Erdosh
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