In this cookbook, Viola Buitoni presents the history and geography of Italy’s most iconic ingredients, showing modern home chefs how to incorporate robust flavors and techniques into their kitchens.Recipes are organized according to a single ingredient.

Includes index.

Introduction -- My book -- How I shop -- How I measure and season -- How I cook -- A few words on... -- section 1. Condimenti = Condiments: Aceto balsamico = Balsamic vinegar ; Conserve di pomodoro = Conserved tomatoes ; Capperi e olive = Capers and olives -- Cereali = Cereals: Riso = Rice ; Polenta ; Farro -- Latticini = Dairy: Parmagiano reggiano and pecorino romano ; Mozzarella, ricotta, and burrata -- Carne = Meat: Salumi = Cured meats -- Pesce = Fish: Acciughe = Anchiovies ; Baccalà = Salt cod ; Bottarga = Salt cured roe.