From regional delicacies to every-day local cuisine, Fort's selected recipes and instructions, layered amidst engaging anecdotes teaming with insight into the lives and food of the locals, are easy to follow and tempting to try. Its lovely thick buttery paper and dark brown ink, lends itself an "old world" feel.
At the back of the book is a comprehensive index, in case a particular recipe or notation requires reference on a whim. My rating is 4.
The flavours were clean and clear. You must confirm your email address before we can send you. In Piedmont, the wine-and-truffle country stretching from the shadow of the Alps through arable flatlands, the cooking of France and Northern Europe fuses with that of Italy. This enticing sum of parts — the dishes, producers, ingredients, consumers and eating occasions — make up nothing less than a contemporary portrait of the country. What kind of books do you like to read? Chop up or grate the lard.
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Voyages on a Vespa by Matthew Fort. Voyages on a Vespa 3. Fort examines Italy through its food and the people who produce it. He discovers a land where regional differences are still alive and uncovers the rich connection between history, tradition, and cuisine.
The enticing sum of these parts--the food, producers, ingredients, consumers, and eating occasions--is nothing less than a contemporary portrait of the country. Paperback , pages. Published October 4th by Centro Books first published To see what your friends thought of this book, please sign up. To ask other readers questions about Eating Up Italy , please sign up.
Lists with This Book. Nov 02, bookyeti rated it really liked it Shelves: Heady and sumptuous as a fine red wine, Eating Up Italy: One would be hard-pressed to find a better qualified author for the task. Fort brings the tastes, aromas, and regional culture of Italy directly to the reader, in stunning clarity, coupled with a signature wit.
At the back of the book is a comprehensive index, in case a particular recipe or notation requires reference on a whim. The food journalist weaves northward over Italy, feasting as he goes, relying on the friendliness and hospitality of the people he meets, despite limited Italian. His account of diverse sausages and endless pasta courses is lightly seasoned with reflections on Italy's changing agricultural and political landscape, as well as amusing mishaps and hair-raising struggles with traffic, and of course, recipes for the dishes he savours along the way.
Fort paints himself as a slightly buffoonish glutton, The food journalist weaves northward over Italy, feasting as he goes, relying on the friendliness and hospitality of the people he meets, despite limited Italian. Fort paints himself as a slightly buffoonish glutton, hapless on his scooter, at the mercy of unfriendly weather and generous strangers. I didn't develop more than ordinary human sympathy with him, and as a vegetarian, struggled with disgust at some of his numerous graphic descriptions of meat and animal fat.
I felt that the whole narrative lacked shape and finally fell flat, ending with a whimper in Turin. I think Fort was much happier in the friendlier, meatier South, but is too polite to say so with force. I actually started this book 10 months ago.
The whole time I was determined to finish it, so it never left my currently reading list. The descriptions of both the food and landscapes of Italy are rich and delicious, the people presented in an honest and a I actually started this book 10 months ago. Secondly, whilst the consistent Italian in the book brought a feeling of authenticity, it did require a certain level of understanding of the language in order to follow along.
Food terms were only translated half the time, and whole exchanges were presented with not much nudging from the author to help with understanding.
Overall though, it is certainly an enjoyable book, rich in description and with a real sense of each region explored by Vespa. Food and Vespa adventures in Italy.
I am rather pleased that I did especially as it centred predominantly about food and Italian food in particular. He doesn't go anywhere near Florence. Another refreshing feature is the de-romanticisation of the country. Large parts of Italy are ugly, badly developed, covered with half-built illegal housing or hideous advertising signs.
And you can eat badly, very badly. In one hotel in Calabria the food consisted, in part, of "a huge round of something unidentifiable, which reminded me of the watery, claggy scrambled egg we had at school". Later, after a series of fantastic hits, he has another miss, near Mantua. One of the nicest traditions in Italian cuisine is the tendency to offer customers the freshest food available.
Restaurants often simply do not have menus. They will bring you what they have, perhaps giving you a choice between two or three dishes. In one restaurant, again in Calabria, this conversation took place between the writer and a waiter. Fort is then assailed by no less than four pasta courses plus pudding. Was Fort making his journey on a horse? His choice was far more Italian. He made the journey by Vespa; the first part on a 50cc model, which chugged along nicely through the south, the second on a sleek cc which drew a series of admiring comments. Riding slowly, and stopping frequently for naps in orchards, Fort guides us up Italy.