Overview

Blending simple yet elegant recipes with delightful family memories, this beautifully inviting cookbook brings the pleasures of the Tuscan countryside to your own kitchen table. Chef and food stylist Mattia Risaliti grew up in Tuscany with a large family that gathered often at their enormous table, eating the region's amazing food and telling stories of their friends and neighbors. In Si Mangia (Let's Eat!), Mattia opens his family's recipe book and shares his culinary heritage with cooks at every level of expertise. Familiar dishes such as eggplant parmigiana and polenta are included here, as well Tuscan classics-stuffed artichokes, fried zucchini blossoms, rice in broth, ricotta dumplings, and pork roast. But this book is also highly personal, with recipes passed down from generations, and colored by Risaliti's reflections on the Tuscan culture and landscape. Tantalizing color photography showcases not just the recipes and techniques but also the people and places that Risaliti holds dear. The result is a luscious and transporting book that will inspire your own family gatherings with the spirit of “Si Mangia!”. AUTHOR: Mattia Risaliti is a food stylist and chef from Berlin who grew up in a Tuscan family with ten siblings. He dedicates his private and professional life to international cuisines and the culinary traditions of his native Italy. SELLING POINTS: . Perfect for cooking enthusiasts that are interested in the culinary traditions of Tuscany . Everything you need for a family feast: Si mangia offers 65 recipes, from antipasti, sides, vegetables, pasta, fish & meat to desserts that are simple to make and full of flavour. . Wonderful photography encapsulates the rustic and romantic atmosphere of the Tuscan countryside in summer. . This is the first cookbook by up-and-coming young chef Mattia Risaliti, who is from Tuscany and lives in Berlin. 180 illustrations

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9783791389967

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MATTIA RISALITI is a food stylist and chef from Berlin who grew up in a Tuscan family with ten siblings. He dedicates his private and professional life to international cuisines and the culinary traditions of his native Italy.

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