Culinaria Italy

Culinaria Italy

by EUGENIO MEDAGLIANI, Ruprecht Stempell, Claudia Piras

Part of Culinaria

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"How does the blue mold get into gorgonzola? Where did ice cream come from in the days before refrigerators? What is there to tell about the wine of Piedmont? How are tomato preserves made? How does one recognize a genuine balsamic vinegar? What are the marks of quality that help to distinguish genuine products from imitations? What food was eaten in ancient Rome, which specialties were served at court during the Middle Ages, and what culinary innovations accompanied the Renaissance? Culinaria Italy takes a look behind the scenes and answers these and many other questions of interest to lovers of Italian Cuisine." -- Amazon.com viewed October 26, 2020.

Discussion questions for Culinaria Italy

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  1. 1

    How does reading about the deep historical roots of Italian cuisine—from ancient Rome to the Renaissance—change your perspective on the food we eat today?

  2. 2

    In what ways does this book elevate food from mere sustenance to an essential expression of Italian culture, geography, and history?

  3. 3

    The book explores the intricate details and strict traditions behind authentic products like balsamic vinegar and gorgonzola; why do you think humans place such high value on authenticity and origin in food?

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