I've mentioned before that I enjoy Tuscan cuisine very much. But really, who doesn't? Most people can easily get behind the comforting bread-and-bean based soups, simple pasta dishes, and grilled meats that hail from this region.
What about Liguria, though? Or Calabria, Puglia, and Friuli? I can't say I'm terribly familiar with dishes from these parts of Italy, and suddenly I'm fascinated. In a perfect world, I would take every one of you with me on a fabulous, round-the-country eating trip with all expenses paid. In the real world, however, I take myself to the store and buy Lidia's Italy. It's got to be the next best thing.
Over the next few months, I'll be working my way through this wonderful cookbook, which offers--region by region--straightforward recipes with geography and culture lessons to boot (Ha! No pun intended). It's my valiant effort to understand the nuances of Italian cuisine, yes. But it's also my attempt to ward off winter doldrums and eat incredibly well at the same time.
Even though I'll post occasional anecdotes about this, it is not a Julie & Julia project, I promise. There's no way I'm making everything in this book (though I'd be proud if I did). And anyway, I happen to love my day job.
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