![]() ![]() may be kings of the super-sized single-course portion, many Americans are confounded by Italian menus that offer Antipasti (appetizers), Primi (first course), Secondi (second course), Verdure (vegetables), and Dolci (desserts). ![]() The subtitle, “The Art of Italian Cooking and the Italian Art of Eating,” points to the heart of the book, which is the joy and naturalness of the classic Italian multi-course meal, where, as the book jacket notes, “no one course dominates ”¦ meals have a natural flow ”¦ dishes are designed to complement each other”¦” And people enjoy the meal, and each other.Īlthough we here in the U.S. ![]() Even though I would soon move to Rome and live there for five years, cooking with and learning recipes from Italian friends and family, The Classic Italian Cookbook remains my go-to bible of Italian cooking. I was 21 years old when my mother gave me that cookbook. My very dog-eared copy of The Classic Italian Cookbook by Marcella Hazan has the following inscription: “Many happy hours in the kitchen, with love, Mom, Christmas 1986.” ![]()
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