20 amici 40 ricette

20 amici 40 ricette Friends and food from the heart of Chianti

John Bersani

Book - 2025

"Experience what it's like to not only eat in Tuscany, but also how it feels to live there. With traditional Tuscan recipes, heartwarming stories, and insider's tips from local chefs and family cooks in 20 Amici-40 Ricette you'll learn--and taste--why that translates to 20 Friends, 40 Great Recipes. Feel like you're wandering the streets of Gaiole, a Tuscan village named 'One of Europe's Most Idyllic Places to Live' by Forbes, as you meet local chefs who share their stories and recipes, from a creamy Risotto Semplice (basic risotto) to a tantalizing Branzino al Forno (whole roasted Mediterranean sea bass). Bring a taste of authentic Italian cooking to your kitchen and a touch of Tuscany to your home w...ith the tales from locals who will feel like friends"--

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Location Call Number   Status
2nd Floor New Shelf 641.59455/Bersani (NEW SHELF) Checked In
Subjects
Cooking, Italian > Tuscan style.
cookbooks.
Cookbooks.
Genres
cookbooks
Cookbooks
Published
Oakland, CA : The Collective Book Studio [2025]
Language
English
Main Author
John Bersani (author)
Other Authors
Nico Schinco (illustrator)
Item Description
Recipe names in both Italian and English.
Includes index.
Physical Description
271 pages : color illustrations ; 27 cm
ISBN
9781685556686
  • Introduction
  • Gaiole-in-Chianti
  • The Preliminaries
  • Cooking Philosophy
  • The Tuscan Pantry
  • How to Use This Book
  • Luciano
  • Tagliatelle ai funghi porcini-Tagliatelle with Porcini Mushrooms
  • Riccardo
  • Antipasto misto "Basilicata Coast-to-Coast" - Mixed Antipasto "Basilicata Coast-to-Coast"
  • Osso buco alla toscana-Braised Veal Shanks in the Tuscan Style
  • Risotto semplicc-Basic Risotto
  • Marcella
  • La pasta al forno della Marcella-Oven-Baked Lasagna Marcella-Style
  • Giordano
  • Groppa scaloppata con pecorino fresco e profumi-Grilled and Sliced Top Round of Beef with Fresh Pecorino Cheese and Tuscan Herbs
  • Penne con salsiccia e cavolo nero-Penne with Sausage and Tuscan Black Kale
  • Saverio
  • Baccelli freschi e pecorino-Fresh Fava Beans with Pecorino Cheese
  • La ribollita-Tuscan Black Kale and Bean Soup
  • Karly
  • Coscia d'anatra confit-Duck Leg Confit
  • Ravioli al latte con pepe nero-Ravioli with Cream and Black Pepper
  • Fiori di zucca fritti-Fried Zucchini Blossoms
  • Fernando
  • Arrosto di maiale-Slow-Roasted Pork Shoulder
  • Andrea
  • Spaghetti alle vongole-Spaghetti with Clams, White Wine, and Garlic
  • Parmigiana alla napoletana-Eggplant Parmigiana Neapolitan-Style
  • Sue
  • Sue's Green Texas Chili
  • Antonietta
  • Orecchiette con salsiccia e cime di rape-Orecchiette with Sausage and Broccoli Rabe
  • Polpettine-Meatballs
  • Insalata caprese-Fresh Tomato, Mozzarella, and Basil Salad
  • Sergio
  • Rigatoni all'amatriciana-Rigatoni Amatriciana-Style
  • Saltimbocca alla romana-Veal Saltimbocca Roman-Style
  • Sabatino and Jenni
  • Galletto 'briaco-Braised Drunken Chicken
  • Spaghetti napoli-Spaghetti with Tomato Sauce and Burrata Cheese
  • Riccardo Di Radda
  • Brasato di manzo al chianti-Slow-Braised Beef Shoulder in Chianti Wine
  • Zuppa di farro-Farro Soup
  • Franco (Detto "Il Bandito")
  • Pappardelle al cinghiale-Pappardelle with Wild Boar Sauce
  • Rosticciane e salsiccie alla griglia-Grilled Pork Ribs and Sausages
  • Peperonata-Braised Sweet Peppers and Onions
  • Fernanda
  • Coccoli con prosciutto crudo-Deep-Fried Dough Balls with Prosciutto and Stracchino Cheese
  • Spaghetti al pomodoro piccante-Spaghetti with Spicy Tomato Sauce
  • Carlotta
  • Hamburger alla chiantigiana-Chianti-Style Griddled Burgers
  • Carlo
  • Penne al sugo di salsiccia-Penne in Sausage Ragu
  • Bruschette miste-Grilled Country Bread with Tuscan Olive Oil and Toppings
  • Matthew
  • Cacciucco-Tuscan Fish Stew
  • Fett'unta-Grilled Country Bread with Garlic and Olive Oil
  • Branzino al forno-Whole Roasted Mediterranean Sea Bass
  • Franco
  • Bistecca alla fiorentina-Grilled Porterhouse Steak in the Florentine Style
  • Fagioli in umido-Slow-Cooked Tuscan White Beans
  • Cyndy
  • Pici casarecci-Handmade Pici Pasta with Rustic Spicy Tomato Sauce
  • L'insalata di Cyndy-Cyndy's Special Salad
  • Patate arrosto-Oven-Roasted Potatoes
  • Budino ai lamponi-Raspberry Bread Pudding
  • My Two Cents' Worth
  • Pollo-Chicken
  • Pollo arrosto al modo mio-Roast Chicken My Way
  • Pollo spaccato alla griglia-Grilled Spatchcocked Chicken
  • Ali di pollo "catatoniche"-Spicy Buffalo-Style Chicken Wings
  • Grilled Pork Chops with Vinegar Peppers
  • Chicken pizzaiolo
  • Rigatoni alla vodka (nel modo di Carbone)-Rigatoni alla Vodka Carbone-Style
  • Insalata di cesare-Classic Caesar Salad
  • Pane salato-Rustic Country-Style Bread
  • Contorni-Side Dishes
  • Bietola o spinacio in padella-Sautéed Swiss Chard or Spinach
  • Fagiolini con aglio, cipolletta, e pomodorini-Green Beans with Garlic, Scallion, and Cherry Tomatoes
  • Cime di rapa saltate-Sautéed Broccoli Rabe
  • Zucchine gratinate-Zucchini Gratin
  • Insalatina di carciofi e parmigiano-Baby Artichoke and Parmigiano-Reggiano Salad
  • Insalatina di finocchio ed arance sanguigne-Fennel and Blood Orange Salad
  • Piccolo Discorso Del Vino-A Few Thoughts on Wine
  • Seasonal Menus
  • Sources
  • Guide to Local Restaurants and Wine Bars
  • Guide to Regional Wineries
  • Regional Accommodations
  • Index
  • Acknowledgments
  • About the Author
Review by Library Journal Review

This title, translated as 20 Friends, 40 Recipes, presents a nontraditional cookbook that Bersani describes as a tribute to his connection to friends, food, and place in his adopted home of Chianti, in the Tuscan region of Italy. The book is an immersive showcase of the foods of the area, each section highlighting a treasured friend's favorite foods, with recipes adapted to U.S. home kitchens. Both home cooks and professional chefs and featured. Bersani also inserts wine pairings, meal accompaniments, and notes to each dish featuring locally sourced goods. The recipes are irresistible to any fan of Italian fare, with a focus on using high-quality ingredients. Bersani rounds out the book with recipes of his own, each influenced by his friends and the lessons they have taught him, along with classic dishes from his upbringing Stateside that he has adapted to cook in Chianti. The book further serves as a travelogue of Chianti, showcased in stunning description and photos. VERDICT A must have for any collection looking to add a well-written, unexpected, and highly entertaining and delicious take on regional Italian cooking and locale.--Ron Block

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