Abstract

From explanations of regional Italian dishes to local ingredients, wine descriptions, and how to read menus, this mini-guide is fun to look at and useful to read, with plenty of photographs.

◆A single paperback-sized book packed with the basics of Italian cuisine, from appetizers to desserts, with photographs of authentic restaurants and trattorias.
◆Thoroughly covers ingredients you should know. Enjoyable photographic explanations of local hams, sausages, cheeses, wines, vegetables, fruits, and gourmet ingredients from each region.
◆With bilingual Japanese and Italian text, there is also a glossary of ingredients and dish names at the end. An essential book for a delicious Italian trip. Become an Italian expert with this book.

The authors are a unit that moved to Italy in 1998 and have been photographing and writing in the field of visual non-fiction of travel and food. Compiled by two people who are passionate about food, this book is an introductory guide that conveys the reality of Italian cuisine, from explanations of regional dishes to ingredients such as hams, sausages, and cheeses that can be called Italy's gourmet heritage, unique vegetables, indigenous wines, and regional sweets. With abundant photographs, this guide aims to be a comprehensive and encyclopedic resource that is enjoyable to look at and read (this book is a revised edition of the 2016 publication, with an added chapter on pasta and updated with the latest information).

Author’s Information

Manami Ikeda worked as a magazine editor at a publishing company before moving to Italy in 1998. She conducts interviews, photography, and writing activities in both Japan and Italy in the field of visual nonfiction on travel and food. Her major works include "To the Kingdom of Sicilian Gastronomy" (Tokyo Shoseki), "Sardinia" (Kodansha), and "Complete Recipes for Italian Local Pasta" (all from Sekai Bunka Publishing). She also runs saporitaweb.com, a web magazine themed on travel and food in Italy and Japan.

Masakatsu Ikeda worked as a magazine editor at a publishing company before moving to Italy in 1998. He conducts interviews, photography, and writing activities in both Japan and Italy in the field of visual nonfiction on travel and food. His major works include "To the Kingdom of Sicilian Gastronomy" (Tokyo Shoseki), "Sardinia" (Kodansha), and "Complete Recipes for Italian Local Pasta" (all from Sekai Bunka Publishing). He also runs saporitaweb.com, a web magazine themed on travel and food in Italy and Japan. Currently, he is the director of Italian Week 100, which supports the activities of innovative Italian restaurants in Japan.