pasta pane vino deep travels through italy's food culture

pasta pane vino deep travels through italy

Goulding’s writing has never been better, in complete harmony with the book's innovative design and the more than 200 lush color photographs that introduce the chefs, shepherds, fisherman, farmers, grandmas, and guardians who power this country’s extraordinary culinary traditions.

Town by town, bite by bite, author Matt Goulding brings Italy to life through intimate portraits of its food culture and the people pushing it in new directions: Three globe-trotting brothers who became the mozzarella kings of Puglia the pizza police of Naples and the innovative pies that stay one step ahead of the rules the Barolo Boys who turned the hilly Piedmont into one of the world’s great wine regions. Pasta, Pane, Vino is the latest edition of the genre-bending Roads & Kingdoms style pioneered under Anthony Bourdain’s imprint in Rice, Noodle, Fish ( 2016 Travel Book of the Year, Society of American Travel Writers ) and Grape, Olive, Pig ( 2017 IACP Award, Literary Food Writing). This is not a cookbook. This is something more: a travelogue, a patient investigation of Italy’s cuisine, a loving profile of the everyday heroes who bring Italy to the table. 'Goulding is pioneering a new type of writing about food.' -Financial Times

Matt Goulding expertly navigates it’s wonders and eccentricities with wisdom and great passion.” -Anthony Bourdain Agent: Kim Witherspoon, Inkwell.“Italy is a beautiful but complicated place, not so much a country as a collection of cultures and cuisines. For travelers and Italophiles, this is a wonderful culinary guide. Using fascinating historical material, interviews with Italian food professionals, and his own experiences, Goulding presents a rich, vibrant food culture that “is not frozen in time,” but is open to “a new wave of cooks, farmers, bakers, shepherds, young and old, trying to negotiate the weight of the past with the possibilities of the future.” In one chapter, he shadows a family of cheese makers who continue to make mozzarella cheese as their family has done for four generations, while experimenting with artisanal cheeses like “whiskey-soaked blue cheese.” Goulding records his discoveries-as well as travel advice (he explains the difference between a ristorante, trattoria, osteria, and enoteca), restaurant recommendations, and tips for eating like a native (“Enthusiastic eating is an easy way to both show and gain respect”)-in delightful, funny prose (“Italians are genius shoppers, who believe it’s their God-given duty to return from the market with the best meat, fish, and produce possible”). From the islands of Sicily and Sardinia to the northern tips of Piedmont and Lake Como, Goulding explores how Italian staples, such as pizza, pasta, cheese, bread, and wine not only vary from region to region, but from street to street of any village. Goulding adds a delightful third entry to his Roads & Kingdoms series (after Grape, Olive, Pig) by chronicling his culinary travels throughout Italy.

Pasta pane vino deep travels through italy's food culture