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Patricia Wells' Trattoria

af Patricia Wells

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This guide to Italian trattoria cooking features many recipes for pasta dishes that can be prepared in less than half an hour, as well as antipasti, soups, salads, fish, meat, poultry, rice and desserts. Readers are taken to the village osterias framed by rolling green vineyards in Piedmont, along the blue waters of the Ligurian summer resort of Santa Margherita, down narrow stone alleyways in Siena, through the doors of bustling vineyard eateries in Tuscany, and into the back rooms of boisterous trattorias in Rome.… (mere)
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Patricia Wells has a particular genius for translating beautiful regional cuisines into recipes well-suited to American kitchens and cooks. Trattoria is a case in point. In it, Wells provides simple, clear instructions for reproducing some of the best dishes of Italy from pasta to pork to a perfection dessert. Now I am a great fan of Italian cooking and enjoy trying to reproduce what I eat in Rome, Florence, Tuscany and the Ligurian coast. Wells has nailed it for me. She's also introduced me to some dishes I've never had. Her golden arborio rice cake is a marvel of a dessert-- delicious, easy to prepare and impressive looking. This is one of the cookbooks I return to over and over for ideas for dinner. ( )
1 stem etsmith | Oct 3, 2011 |
heerlijk, authentiek, makkelijk
  corry.dingen | Nov 27, 2008 |
Italian
  mmckay | Nov 27, 2006 |
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This guide to Italian trattoria cooking features many recipes for pasta dishes that can be prepared in less than half an hour, as well as antipasti, soups, salads, fish, meat, poultry, rice and desserts. Readers are taken to the village osterias framed by rolling green vineyards in Piedmont, along the blue waters of the Ligurian summer resort of Santa Margherita, down narrow stone alleyways in Siena, through the doors of bustling vineyard eateries in Tuscany, and into the back rooms of boisterous trattorias in Rome.

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