Made in Italy: Food and Stories. Giorgio Locatelli

      To Plaxy

      Table of Contents

       Cover Page

       Title Page

       Dedication

La Convivialità

‘You’ll never be a chef, Locatelli!’

Food, love and life…

Antipasti Starters

Pellegrino Artusi

The traditional Italian meal

Italian food today

Reinterpreting the classics

Insalate e condimenti Salads and dressings

Olio d’oliva Olive oil

Aceto Vinegar

Dressings

Giorgio’s vinaigrette

Aspretto di zafferano Saffron vinaigrette

Condimento allo scalogno Shallot vinaigrette

Condimento all’aceto balsamico Balsamic vinaigrette

Olio e limone Oil and lemon dressing

Maionese Mayonnaise

Seasoning

Prezzemolo e aglio Parsley and garlic

Caponata

Deep-frying

Insalata di radicchio, prataioli e gorgonzola piccante/dolce Radicchio salad with button mushrooms and Gorgonzola dressing

Insalata di porcini alla griglia Chargrilled cep salad

Acciughe Anchovies

Insalata di puntarelle, capperi e acciughe Puntarelle salad with capers and anchovies

Capperi Capers

Insalata di endivia e Ovinfort Chicory with Ovinfort cheese

Carciofi Globe artichokes

Insalata di carciofi alla Parmigiana Artichoke salad with Parmesan

Insalata di fagiolini, cipolle rosse e Parmigiano Green bean salad with roast red onion and Parmesan

Insalata di fagiolini gialli, patate e tartufo Yellow bean, potato and black truffle salad

Insalata di asparagi e Parmigiano Asparagus salad with Parmesan

Insalata di cardi alla Fontina Swiss chard envelopes with Fontina

Olive Olives

Accompaniments for salumi Zucchine all’olio Grilled courgettes in olive oil

Sottaceti Pickled vegetables

Cipolline all’aceto balsamico Baby onions in balsamic vinegar

Carciofi Artichokes

Peperoni Peppers

Barbabietole Beetroot

Melanzane Aubergine

Finferli Girolle mushrooms

Mozzarella and Burrata ‘Pearly-white treasure’

Burrata