The ultimate Italian-food insider delivers the ultimate travel-memoir-cookbook.
Say the word travel. If the first image that comes to mind is a table exquisitely set with heaping bowls of pasta, bottles of wine, and, ideally, a field of cornflowers in the distance, then Elizabeth Minchilli’s Eating My Way Through Italy: Heading Off the Main Roads to Discover the Hidden Treasures of the Italian Table may be the book you’ve been waiting for all your life.
ENJOY AN ENTHRALLING FOOD MEMOIR - PLUS RECIPES!
Elizabeth Minchilli is perhaps the only food writer working today who could have pulled off this miraculous hybrid, a book that belongs in your carry-on the next time you fly to Italy, and on your kitchen shelf the next time you want to whip up an authentic taste of, say, Umbria (you must try the white bean soup recipe in the chapter on olive oil). Because Minchilli has spent decades studying, celebrating, and writing about the food cultures of the Italian peninsula, most recently in her masterful memoir-cookbook Eating Rome: Living the Good Life in the Eternal City, and on her website elizabethminchilli.com and bestselling app Eat Italy, she brings a depth of experience, wit, and contagious enthusiasm to each chapter.
Open Eating My Way Through Italy to any page and dive into an anecdote, recipe, or travel suggestion and you know you are in the hands of a writer who starts with your best interest at heart, a writer who wants to educate you even as she enthralls you, and, in a media world increasingly dominated by food writers who seek to amass an audience before they actually have anything remotely interesting to say, a writer who knows her subject so deeply and brings such love to her work, you simply can’t stop reading.
TRAVEL ACROSS ITALY IN 289 PAGES
I confess, I tend to read travel and food books (and hybrids like this one) with an eye toward my favorite destinations or foods, so I went straight to “A Crash Course in Parmigiano Reggiano,” in which Minchilli sorts out the rules under which the cheese is made, plus tips for how to buy the best and use it well. Spoiler alert: Never, ever, buy cheese labeled “parmesan.” For more, you’ll have to read the book.
From Parmigiano, I moved right to “A Sense of Place and a Bowl of Farinata,” which not only delves deeply into the Tuscan polenta-beans-and-kale recipe but also divulges locals-only secrets of my favorite Italian city, Florence, from the point of view of a lifelong Roman (Minchilli lives in a rooftop apartment in Rome), which, frankly, is a little bit like a native New Yorker explaining how much they’ve genuinely come to appreciate Boston.
Basically, Eating My Way Through Italy allows you to drop in on Italy’s many culinary regions. We Americans often forget that what we think of as the country of “Italy” is a relatively new, 19th-century entity, and its centuries-old regions, from Emilia-Romagna in the north to the Mediterranean islands of Sicily and Sardinia, encompass a variety of flavors, terroir, dialects, architecture, and style that cannot possibly be reduced to a single adjective, no matter how alluring the word Italian may sound.
With Eating Rome and Eating My Way Through Italy on our nightstands, kitchen counters, or in our carry-ons, Budget Travelers will always be just steps away from an authentic Italian feast. What a gift Elizabeth Minchilli has given us.