{"id":255,"date":"2017-11-16T11:14:16","date_gmt":"2017-11-16T11:14:16","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=255"},"modified":"2018-02-20T15:22:46","modified_gmt":"2018-02-20T15:22:46","slug":"classic-food-of-northern-italy","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/classic-food-of-northern-italy\/","title":{"rendered":"Classic Food of Northern Italy – review"},"content":{"rendered":"
Anna Del Conte is, or so says The Times, \u2018The queen of Italian cuisine\u2019
\nand she is certainly an iconic writer.<\/span><\/h5>\n

\"anna The original edition (1996) of \u2018Classic Food of Northern Italy\u2019 won both The Guild of Food Writers Book Award and the Orio Vergani prize of the Accademia Italiana della Cucina. This is an updated edition in which Anna Del Conte takes another look at classic dishes which illustrate the most inspiring of northern Italian food. Her other books include Gastronomy of Italy and Anna Del Conte on Pasta. In 1994 Anna won the prestigious Premio Nazionale de Cultura Gastronomica Verdicchio d\u2019Ora prize for dissemination of knowledge about authentic Italian food, and has since been awarded the Guild of Food Writers Lifetime Achievement Award. In 2016 Anna appeared on the BBC programme The Cook Who Changed Our Lives with Nigella Lawson, which won \u2018Programme of the Year\u2019 at the Fortnum and Mason Food and Drink Awards 2017.<\/p>\n

This is a beautifully photographed volume of more than 150 recipes from restaurants, home cooks, hostelries and country farms. There are lots of dishes here that might not be familiar to the non-Italian but there are also celebrated plates. This is a cook\u2019s book rather than being a cookbook. It\u2019s one that will live on the kitchen shelf rather than on the coffee table.<\/p>\n

You need skill to make a good risotto but it\u2019s worth the effort<\/h4>\n

I do have favourites. Risotto Milanese is a classic but it\u2019s also old-fashioned comfort food. Master this recipe and all the other risotto recipes in this book could be yours.\u00a0 to learn how to make the best.<\/p>\n

Breaded Calf Sweetbreads is another must-try in Classic Food of Northern Italy. Yes, it\u2019s offal but a good introduction to this often-feared genre. There is nothing strong and challenging with sweetbreads. They are soft, creamy and mild, and well worth a try. Don\u2019t tell guests what they are eating until the dessert is on the table.<\/p>\n

Any Italian cookbook must have a pasta dish and Anna Del Conte presents a very smart one in the guise of Linguine and Scallops Venetian Style. This is dinner-party fare and with a hint of curry which is a surprise. This could be a starter or main course.<\/p>\n

Classic Food of Northern Italy is any food-lovers delight. Anna Del Conte\u2019s recipes are thoroughly researched and tested and form a comprehensive overview of dishes from this region. It\u2019s a book which will likely be returned to time after time. The recipes are classic but so is the author.<\/p>\n

Classic Food of Northern Italy
\nAuthor: Anna Del Conte
\nPublished by: Pavilion Books
\nPrice: \u00a325.00
\nISBN-10: 1911595083
\nISBN-13: 978-1911595083<\/p>\n

Cookbook review by Chrissie Walker \u00a9 2018<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Anna Del Conte is, or so says The Times, \u2018The queen of Italian cuisine\u2019 and she is certainly an iconic writer. The original edition (1996) of \u2018Classic Food of Northern […]<\/p>\n","protected":false},"author":1,"featured_media":268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,22],"tags":[1016,68,72,93],"class_list":["post-255","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-cookbooks","tag-anna-del-conte","tag-cooking","tag-food","tag-italian"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/255","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=255"}],"version-history":[{"count":6,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/255\/revisions"}],"predecessor-version":[{"id":9296,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/255\/revisions\/9296"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/268"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=255"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=255"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}