CIAO ITALIA: Cookbook by Mary Ann Esposito

CIAO ITALIA: MY LIFELONG FOOD ADVENTURES IN ITALY
Legions of loyal fans of Mary Ann Esposito’s groundbreaking PBS cooking show CIAO ITALIA have enjoyed cooking with and learning from this beloved television personality, a trailblazer who helped spark a billion dollar food media industry and paved the way for countless other television chefs. Fans have three words to describe her cooking style: traditional, authentic and passionate. From creating and launching CIAO ITALIA in 1989 to authoring 12 cookbooks, Esposito has inspired a worldwide audience who want to know more about Italian food and culture.

Mary Ann’s years of travel have made it clear that there is no such thing as “Italian food,â€? there is only regional food spread among the 20 diverse regions of the boot. CIAO ITALIA: MY LIFELONG FOOD ADVENTURES IN ITALY stays true to traditions and sets out to keep the soul of Italian regional cooking alive, while giving readers a new appreciation and way of looking at Italy’s rich artisan food culture. Also part memoir and travelogue, what sets CIAO ITALIA: MY LIFELONG FOOD ADVENTURES IN ITALY apart from other Italian cookbooks is Mary Ann’s constant search for what gives the recipes meaning and how they can be adapted to anyone’s lifestyle and level of cooking skill. Mary Ann shows that it is the quality of the ingredients that is the bedrock of Italian regional foods.

CIAO ITALIA: MY LIFELONG FOOD ADVENTURES IN ITALY offers readers 160 plus authentic recipes. Written in her signature friendly voice, this book emphasizes from scratch cooking, focused on fresh ingredients and the healthy components of the Mediterranean diet. Recipes for unique dishes like savory meat stuffed olives from the Marche region, sassy spaghetti alla puttanesca from Naples, and the most delicious and unusual chocolate cookies from Modica, Sicily with a surprise ingredient, will have readers cooking and sharing with friends and family in no time at all. Whether planning for special meals, or simple snacks, the new book has options for any occasion with wine pairings included for certain dishes.

In personal essays, Mary Ann tells the story of how such beloved foods as Parmigiano-Reggiano, prosciutto di Parma, ricotta cheese and balsamic vinegar are made. She takes us to a San Marzano canning factory in Straino to learn what a San Marzano tomato really is and she introduces the reader to wonderful places off the beaten path, like the medieval stone city of Gubbio where a very unusual race takes place. Mary Ann also shares some of the unique experiences she has had both making and eating food with native Italians in their homes and restaurants.

CIAO ITALIA: MY LIFELONG FOOD ADVENTURES IN ITALY features recipes for over 160 authentic Italian dishes, along with 60 original full-color food photographs by John Hession, as well as over 30 scenic images and personal photos from the author’s travel archives. The varying components of the book – recipes, tradition, narrative, photography – proves that la dolce vita is certainly alive and well in Italy.