This is the thread for reporting on dishes you cook from Claudia Roden’s 1989 classic book, updated in 2012, THE FOOD OF ITALY: REGION BY REGION.
I've seen several of Claudia Roden's books discussed here, including a few as a COTM. However, I haven't seen recipes from THE FOOD OF ITALY explored so far, and I hope more people will join me in cooking from this book.
About the author: "CLAUDIA RODEN was born and brought up in Cairo and educated in Paris and in London. Widely admired as both a great cook and a fine writer, she is the author of several books, including The New Book of Middle Eastern Food and The Book of Jewish Food."
"The Food of Italy grew out of “The Taste of Italy,” a series of articles she wrote for the Sunday Times of London. For an entire year Roden traveled up and down Italy, through every region, taking in city and countryside, to discover the local specialties on their home ground. She visited the kitchens of both professional and private cooks, watching them at work and listening to their stories." (source: amazon.com).
A general note about reporting: If you are the first person reporting on a recipe, please respond to this post. It’s helpful if you write the title of the recipe in all capital letters, and provide the page number. If someone else has reported on the recipe you have made, please respond to that post. In this way we’ll have all reports on a recipe grouped together. If you are the first to report, briefly summarize the recipe and ingredients, including any substitutions you made. Let us know how the process went and how the dish turned out. Photos are encouraged!
As always, the Chowhound Team reminds us that that verbatim copying of recipes is a violation of the author's copyright. Any posts with copied recipes will be removed. If you find the recipe online, please post a link.
Link to US amazon edition (note that page numbers may be different from the updated 2012 edition). https://www.amazon.com/food-Italy-Cla...