Create an at-home Italian vacation with these 23 inspiring recipes from two James Beard Award winners. BUON APPETITO: A Taste of Italy from Canal House Cooking is a collection of our favorite Italian-inspired recipes, the ones we cook for ourselves, our friends, and our families all throughout the year. From sumptuous antipasti like our eggplant caponata to fresh, flavorful main dishes like grilled lamb chops scottadito, these are the recipes that will make you want to forget about everything else and toast to la vita bella with loved ones. We are home cooks writing about home cooking for other home cooks. Our recipes are special enough for entertaining but simple enough for the novice and experienced cook alike. In this booklet we deliver something for every palate. We make flatbreads from scratch for smoky grilled pizzas and scour gardens and farmers’ markets for the best ingredients for rice salad, roasted onions agrodolce, and more. We pick the freshest figs, the sweetest strawberries, and the creamiest ricottas for simple, elegant desserts. Buon Appetito is an enticing taste of what is to come this year from the Canal House kitchen. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. This year we dedicate each title to the robust, fresh flavors of Italy, and to dishes that will delight your palate and warm your hearts. Buon appetito! 23 delicious triple-tested recipes

From a bestselling Italian author comes a sharply observed new mystery set in the seedy underworld of 1970s Milan Giorgio Faletti's first thriller, I Kill, took Europe by storm, selling over five million copies. The Corriere della Sera, Italy's leading newspaper, crowned him "the greatest Italian writer." In 2010, with the explosive publication of A Pimp's Notes, Faletti won international celebrity as a writer of world-class, tightly wound, psychologically nuanced thrillers. It's 1978. Italy has just been shocked by the kidnapping of the politician Aldo Moro by the left-leaning terrorist group the Red Brigades. In Milan, the upper class continues to amuse itself in luxury restaurants, underground clubs, and cabarets. This is Bravo's milieu. Enigmatic and cynical, Bravo makes his living catering to the tastes, fantasies, and fetishes of the wealthy and depraved. When the mysterious Carla enters his life, what begins as a clandestine romance quickly becomes a nightmare that will transform Bravo into a man wanted by the police, by organized crime, and even by the Red Brigades. As the web around him tightens, Bravo will be forced to confront the violence of the times in which he lives as well as his own connections to the political and criminal networks that control contemporary Italy.

Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking. For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian. · In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea. · From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. · From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup. · In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. · In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. · In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert. · In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them. · In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes. · From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. · In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura. There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.

Grandma Gina's debut cookbook featuring recipes demonstrated on her YouTube channel, "Buon-A-Petitti". These recipes reflect Italian homestyle cooking of many cooking-staples, soups, main courses, and side dishes, along with cakes, cookies, and treats. All made from scratch! Recipes have detailed steps using easy to find ingredients. Some of the recipe portions have been reduced from the video demonstrations to make them easier to replicate. If you like Italian food, this is a cookbook you must have. As Gina says, "You wanna eat, you gotta cook!"

Buon Appetito Toronto! is the story of how Italian-Canadian food culture has evolved in the city and how its influence has helped define our perceptions of what constitutes a good meal. From the convivial social dynamics of the Italian table, to the quest for the perfect coffee, to the introduction of food products and artisanal wine from Europe, Italian-Canadians have led the way in educating Torontonians about the pleasures of the table. Through interviews with 28 of the city's most important chefs, restaurateurs importers and manufacturers, Buon Appetito Toronto! gathers together the people that set the standard for culinary creativity and changed the culture of a great city.

The first cookbook from this little-known region of Italy celebrates the richness of the region's landscape and the allure of its cuisine, featuring recipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native.