Preface by Umberto Eco
Introduction
Acknowledgements
Friuli Venezia Giulia
The Sagra
Veneto and the City of Venice
Olive Oil
Trentino Alto Adige
Pilgrims
Lombardy
Slow Food
Valle d’Aosta
The Jews
Piedmont
Risotto
Liguria
The Early Gifts from America
Emilia Romagna
Calendar
Tuscany
Pasta
Umbria
Preparation Methods
The Marches
The Later Gifts from America
Lazio and the City of Rome
The Mediterranean Diet
Abruzzo and Molise
Democracy
Campania and the City of Naples
Ingredients
Puglia
Eros
Basilicata
Restaurants
Calabria
Pizza
Sicily
Totalitarianism
Sardinia
Joy
Cooking Methods for meat, fish, eggs and vegetables
Sauces and Gravies for Pasta
Pairings of Pasta Shapes and Sauces
English translation copyright © 2009 by Anne Milano Appel