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Lidia Bastianich

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Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes: A Cookbook Hardcover – October 20, 2009

by Lidia Matticchio Bastianich (Author), Tanya Bastianich Manuali (Author)

4.7 250 ratings

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From the Emmy award-winning chef and bestselling author, a collection of wonderful, uncomplicated recipes from little-known parts of Italy, celebrating time-honored techniques and elemental, good family cooking.

Penetrating the heart of Italy—starting at the north, working down to the tip, and ending in Sardinia—Lidia unearths a wealth of recipes:

• From Trentino–Alto Adige: Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef
• From Lombardy: A world of rice—baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron
• From Valle d’Aosta: Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops
• From Liguria: An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables
• From Emilia-Romagna: An olive oil dough for making the traditional, versatile vegetable tart erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine Bolognese
• From Le Marche: Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment
• From Umbria: A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait
• From Abruzzo: Fresh scrippelle (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a “guitar,” Rabbit with Onions, and Lamb Chops with Olives
• From Molise: Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus
• From Basilicata: Wedding Soup, Fiery Maccheroni, and Farro with Pork Ragù
• From Calabria: Shepherd’s Rigatoni, steamed swordfish, and Almond Biscottini
• From Sardinia: Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping

This is just a sampling of the many delights Lidia has uncovered. The 175 recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact—the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art.

Print length

432 pages
Language

English
Publisher

Knopf
Publication date

October 20, 2009
Dimensions

8.36 x 1.11 x 9.4 inches
ISBN-10

0307267512
ISBN-13

978-0307267511
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Editorial Reviews

Amazon.com Review

From Lidia Cooks from the Heart of Italy: Soup with Bread & Fontina Pasticciata (Seuppa ou Piat)

This might seem like an unusual dish, a pasticciata (a layered casserole) of bread and cheese that's baked, cut into portions, and served in a bowl of hot broth. Yet the tastes and eating pleasure of seuppa ou piat will be completely familiar and welcome to anyone who loves the gratineed crouton of French onion soup or enjoys a crispy grilled-cheese sandwich with a bowl of rich chicken broth alongside. This is a good dish for company, because you can have both the broth and the pasticciata hot and ready to be put together when your guests come. (Chicken stock is my preference, but a savory vegetable stock or a meaty beef broth is just as good.) --Lidia Bastianich

Ingredients

8 cups tasty chicken broth (or clear beef or vegetable stock)
Kosher salt to taste
1 tablespoon soft butter for the baking dish
1/2 pound fontina from Valle d'Aosta (or Italian Fontal)
1 cup freshly grated Grana Padano or Parmigiano- Reggiano, plus more for passing
18 slices Italian bread, cut 1/2 inch thick from a long oval loaf, left out to dry overnight*

Recommended Equipment: A baking dish or oval gratin dish, 3 quarts or larger; heavy aluminum foil

Directions

Arrange a rack in the middle of the oven, and heat to 400 degrees. Heat the broth almost to a simmer--season with salt to taste--and keep it hot. Butter the sides and bottom of the baking dish. Shred the fontina through the larger holes of a hand grater and toss the shreds with the grana (grated hard cheese).

Arrange half of the bread slices in one layer in the baking dish. Ladle out 1 cup of broth, and drizzle it on the bread slices, slightly moistening them all. Sprinkle half of the cheese on top of the bread in an even layer. Cover the cheese with the remaining bread slices, filling the entire surface of the dish. Moisten these slices with another cup or so of stock; top the bread with all the remaining cheese, scattered evenly.

Tent the pasticciata with a sheet of heavy aluminum foil, arching it so it doesn’t touch the cheese topping, and pressing it against the sides of the baking dish. Set the dish in the oven, and bake until heated through, about 25 minutes. Remove the foil, and continue baking for 10 minutes or more, until the top is golden brown and bubbly. Take the dish from the oven, and let it cool and set for 5 minutes or so.

To serve: Cut out large squares of pasticciata and, with a spatula, transfer them to warm shallow soup or pasta bowls. Ladle a cup of hot broth over each portion and serve immediately, passing more grated cheese at the table.

*Country Italian bread is best for this pasticciata. The width of the bread can vary since it is layered snugly in the baking dish, then cut in squares when served.

From Publishers Weekly

Starred Review. Bastianich, acclaimed restaurateur, star of a PBS cooking show and author (Lidia's Italy, etc.), and her daughter Manuali offer a stellar array of regional Italian recipes in this tantalizing and lavishly photographed collection. They serve up authentic, hearty fare including such favorites as wedding soup from Basilicata, braised veal shanks from Lombardy and spaghetti with clam sauce from Le Marche. They celebrate and honor the cuisine of lesser-known parts of the country including Emilia-Romagna's sweet and sour little onions, Molise's braised octopus with spaghetti, Calabria's spicy calamari and Liguria's stuffed vegetables. In her trademark style, Bastianich places each recipe in the context of its Italian heritage, sharing insight into the people and highlights of the region. Offerings run the gamut from fish and beef to pasta and vegetables and provide insight into the traditional Italian kitchen and lifestyle. Readers will enjoy this volume not only as a cookbook but as a vicarious travel guide, flipping the pages to take in the culture as well as the cuisine. Bastianich's fans will delight in this superb volume, which no kitchen should be without. (Sept.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

Praise for Lidia Matticchio Bastianich

"Straightforward, honest, simple but sophisticated, and utterly delicious...these satisfying dishes will never fail to please your family or your friends." —Jacques Pépin

"I have enjoyed the creative and soulful cooking at Felidia for more than three decades. Lidia was the first to really bring us authentic regional Italian food in New York. Her recipes in this book are rustic, delicious, and perfect for the home cook." —Daniel Boulud

"For those who want to craft the kind of delizioso Italian delights one finds at the chef’s flagship New York restaurant, Felidia, [Lidia] Bastianich serves up more than 100 signature recipes she’s spent 38 years perfecting: Istrian-inflected dishes both sophisticated and homespun." —O, The Oprah Magazine

"No one gets to the heart of Italian food like Lidia Bastianich." —Debbie Macomber,#1 New York Times best-selling author

"One of America’s great Italian cooks." —Los Angeles Times

"Bastianich’s 16th cookbook and arguably one of her most user-friendly, streamlined to be 'as straightforward to cook as possible' and using a minimal number of pots and pans. . . . You’ll find a wide assortment of primi pasta and risotto cishes, which are the cornerstone of Italian cooking and perfectly suited for one-pot cooking: chicken eggplant parmesan, gemelli with pesto and tomato, chicken cacciatore and zucchini bread lasagna, to name a few. . . . Ever the teacher, Bastianich sprinkles tips and tricks throughout, and also offers substitution and serving suggestions." Pittsburgh Post-Gazette

About the Author

Lidia Matticchio Bastianich is the author of five previous books, four of them accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia (among others), and she lectures on and demonstrates Italian cooking throughout the country. She lives on Long Island, and can be reached at her Web site, www.lidiasitaly.com.

Tanya Bastianich Manuali, Lidia’s daughter, received her Ph.D. in Italian Renaissance art history from Oxford University. Since 1996 she has led food/wine/art tours of Italy. She lives with her husband and children on Long Island.

Excerpt. © Reprinted by permission. All rights reserved.

Frittata with Asparagus and Scallions

Ingredients:

1 pound fresh, thin asparagus spears

4 ounces prosciutto or bacon, thick slices with ample fat (about 4 slices)

1/2 pound scallions

3 tablespoons extra-virgin olive oil

1/2 teaspoon coarse sea salt or kosher salt, or more to taste

8 large eggs

Freshly ground black pepper to taste

Recommended Equipment:

A sturdy 12-inch nonstick skillet with a cover

A heat-proof rubber spatula

Serves 4 as a light meal or 6 as an appetizer

This is a different sort of frittata, not the neat golden round of well-set eggs that's probably most familiar. Here the eggs are in the skillet for barely a minute, just long enough to gather in soft, loose folds, filled with morsels of asparagus and shreds of prosciutto. In fact, when I make this frittata or the "dragged" eggs—uova strapazzate, page 143—I leave my eggs still wet and glistening so I can mop up the plate with a crust of country bread. That's the best part of all.

Snap off the tough bottom stubs of the asparagus, peel the bottom few inches of each spear, and cut them crosswise in 1 1/2-inch pieces. Slice prosciutto or bacon into strips, or lardoons, about 1 inch long and 1/3 inch wide. Trim the scallions, and cut crosswise into 1-inch pieces.

Pour the olive oil into the skillet, scatter in the lardoons, and set over medium heat. When the strips are sizzling and rendering fat, toss in the cut asparagus, and roll and toss them over a few times. Cover the skillet, and cook, still over moderate heat, shaking the pan occasionally, until the asparagus is slightly softened, 5 minutes or so.

Scatter the scallion pieces in the pan, season with a couple pinches of salt, and toss the vegetables and lardoons together. Cover the skillet, and cook, shaking the pan and stirring occasionally, until the scallions and asparagus are soft and moist, 7 or 8 minutes more. Meanwhile, beat the eggs thoroughly with the remaining salt and generous grinds of black pepper.

When the vegetables are steaming in their moisture, uncover the skillet, raise the heat, and cook, tossing, for a minute or so, until the water has evaporated and the asparagus and scallions seem about to color.

Quickly spread them out in the pan, and pour the eggs over at once. Immediately begin folding the eggs over with the spatula, clearing the sides and skillet bottom continuously, so the eggs flow and coagulate around the vegetables and lardoons.

When all the eggs are cooked in big soft curds—in barely a minute—take the skillet off the heat. Tumble the frittata over a few more times to keep it loose and moist. Spoon portions onto warm plates, and serve hot and steaming.

Dry Fettuccine with Squash and Cauliflower
Bavette con Zucca e Cavolo
Serves 6

Ingredients
1/2 cup extra-virgin olive oil
3 plump garlic cloves, crushed and peeled
1 small onion, thinly sliced (1 cup)
3 cups butternut squash cut in ½-inch cubes
3 cups cauliflower cut in small (about 1-inch) florets
4 tablespoons small capers, drained
1 teaspoon coarse sea salt or kosher salt, or to taste, plus more for cooking pasta
1/2 teaspoon peperoncino flakes, or to taste
2 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand
1 pound dry fettucine or bavette
1 cup freshly grated pecorino

Recommended Equipment
A heavy-bottomed skillet or sauté pan, 14-inch diameter, with a cover
A large pot, 8-quart capacity or larger, with a cover, for cooking the pasta

Dry Fettuccine with Squash and Cauliflower
Bavette con Zucca e Cavolo

   1. Pour the olive oil into the big skillet, and set over medium-high heat.

   2. Scatter in the sliced garlic, and let it start sizzling.

   3. Stir in the onion slices, and cook for a couple of minutes, to wilt.

   4. Spill in all the cut squash and cauliflower pieces, scatter the capers, salt, and peperoncino on top, and with tongs toss all together for a minute or so.

   5. Pour a cup of water into the skillet, cover tightly, and steam the vegetables for 2 to 3 minutes, shaking the pan occasionally.

   6. Pour in the crushed tomatoes along with a cup of water sloshed in the tomato cans. Stir well and cover; when the tomato juices are boiling, adjust the heat to keep them bubbling gently. Cook covered for about 10 minutes, stirring occasionally.

   7. When the vegetables are softened, uncover and continue cooking to reduce the pan juices to a good consistency for dressing the pasta, about 5 minutes. Adjust the seasoning to taste, and keep at a low simmer.

   8. While the sauce is cooking, heat salted pasta-cooking water to a rolling boil (at least 6 quarts water and a tablespoon salt).

   9. Drop in the fettuccine or bavette, and cook until barely al dente.

   10. Lift them from the water, drain for a moment, then drop into the simmering vegetables. Toss and cook all together for a couple of minutes over moderate heat. Moisten the dish with pasta water if it seems dry; cook rapidly to reduce the juices if they're splashing in the skillet.

   11. When the pasta is perfectly cooked and robed with sauce, turn off the heat. Sprinkle over it the grated cheese, toss into the pasta, and serve.

Product details

Publisher ‏ : ‎ Knopf; First Edition (October 20, 2009)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 432 pages
ISBN-10 ‏ : ‎ 0307267512
ISBN-13 ‏ : ‎ 978-0307267511
Item Weight ‏ : ‎ 2.76 pounds
Dimensions ‏ : ‎ 8.36 x 1.11 x 9.4 inches

Best Sellers Rank: #590,475 in Books (See Top 100 in Books)
- #318 in Christmas Cooking
- #581 in Italian Cooking, Food & Wine
- #812 in general Italy Travel Guides

Customer Reviews:
4.7 250 ratings

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Lidia Bastianich

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Lidia Bastianich is an Emmy award-winning public television host, a best‐selling cookbook author with a dozen books published to date, a successful restaurateur, and owner of a flourishing food and entertainment business. Most importantly, Lidia has accomplished all of this by marrying her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya.

Lidia’s cookbooks, co-authored with her daughter Tanya, include Lidia’s Celebrate Like an Italian, Lidia’s Mastering the Art of Italian Cuisine, Lidia’s Commonsense Italian Cooking, Lidia’s Favorite Recipes, Lidia’s Italy in America, Lidia Cooks from the Heart of Italy, and Lidia’s Italy—all companion books to the Emmy winning and three-time nominated television series Lidia’s Kitchen, Lidia’s Italy in America and Lidia’s Italy. Lida’s most recent book is her memoir: My American Dream: A Life of Love, Family, and Food, which will be released on April 3, 2018.

Lidia is the owner/co-owner of four acclaimed New York City restaurants ‐ Felidia, Becco, Esca and Del Posto, as well as Lidia’s Pittsburgh and Lidia’s Kansas City along with her daughter Tanya. She is also a partner in Eataly NYC, Chicago, Boston, Los Angeles and Sao Paolo, Brazil. Together with Tanya and son-in-law Corrado, Lidia also has developed a line of artisanal pastas and all-natural sauces, LIDIA’S, which are sold at fine food stores nationwide.

Lidia is a member of Les Dames D’Escoffier and founding member of Women Chefs and Restaurateurs, two non-profit organizations of women leaders in the food and hospitality industries. She is also a champion for the United Nations Association of the United States of America’s Adopt-A-Future program, in support of refugee education. .

Among the numerous awards and accolades Lidia has earned are six James Beard Awards (Outstanding Chef, Television Food Show, Best Chefs in America, Who’s Who of Food & Beverage in America, Specials 2016, Special 2017), and an Emmy Award for Outstanding Culinary Host (2013).

www.lidiasitaly.com

www.facebook.com/lidiabastianich

www.twitter.com/lidiabastianich

www.instagram.com/lidiabastianich

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Toni

Another exquisite culinary journey through Italy!

Reviewed in the United States on November 28, 2009

Verified Purchase

Once again, without any hesitation, this is a most fabulous cookbook/tour guide/education of the Italian experience through the most capable palate of Lidia and her daughter, Tanya. They are becoming synonomous with each other as this is another collaboration of love from this most lovely mother-daughter team of experts.

For anyone who knows of Lidia, she does not just give you recipes and photos; you can get those from any Italian cookbook, and there nothing wrong in that. But I truly feel that her purpose in all her books and endeavors is to appreciate the Italian history and culture hence her books are three-fold: you are given a geographical and culinary education along with the historical education so that you will be able to appreciate how, why, and where the recipes have been given.

So in essence, you are educated on the past history and influence that brought certain dishes to that region and how the geographical region lent itself to encourage certain meals and traditions due to the hard work and joy of the people who lived there. It is through the collaboration of Lidia and her lovely daughter Tanya, that we are given not just the standard information and recipes but instead, the food history, the rich culture, and the appreciation for what you are preparing so that you are not just cooking; you are creating the generations of family joy and culinary history that was passed on from parents to children and to which we need to cling to especially today.

In this particular book, her dedication is to her father, Vittorio. Her childhood and coming of age in this country leaves you with the sincere appreoiation of Lidia's need for acknowledging all who helped to shape and influence her ideology and vocation to this culinary artform. Her parents very humble beginnings started in the former Yugoslavia and have brought her to New York today.

The book is a heavy, well-printed and sectioned gift of love with its text printed on high-quality paper and with exquisite photographs of the Italian regions that she presents to us through her recipes. There is a particular photograph of a shepherd and his flock that is amazing; it will remind you of a Renaissance painting. I felt that her Acknowledgment page was just as wonderful to read as the rest of the book in that she has many gifted and loved people in her life whom she revolves her life, most notably her family as well as all the talented people whom she met and worked with to produce this latest offering.

There are 175 recipes selected within the 12 regions of Italy which are:
Trentino-Alto Adige
Lombardy
Valee D'Acosta
Liguria
Emilia-Romagna
Le Marche
Umbria
Abruzzo
Molise
Basilicata
Calabria
Sardinia

Each section gives you her history with that region whether personal or professional. Each recipe has a short introduction of sorts along with hints and suggestions in both preparing and serving the dishes. Throughout the chapters are wonderful photographs of the meals and people and countryside that the recipes come from; I could not imagine a more enjoyable journey in making this book albeit the hard work and energy it took in legistics, transportation, compilation of information, etc. At the end of each chapter is the wonderful listing of places and sites to see particular to that region that you would not want to miss should you be blessed enough to be able to travel to this glorious country. A small legendary map of sorts is posted at the start of each region with that region being highlighted so as to know from which area you are taking the recipes.

I particularly appreciated the actual ingredients of the recipes highlighted in red; I can't seem to quite put my finger on why that seemed to make the reading and preparation easier but it did.

The recipes themselves are full of the foods that are both expected and indigenous to Italy such as pastas, breads, wines, seafood, desserts, etc as well as others that some may not know as part of the Italian culture. There are even vegetarian recipes to choose from if you, or someone within your circle, prefer to stay away from meats, though many of the pastas and soups will fare well with vegetarians also. For those recipes which require standard preparations such as sauces and stocks, there is a short section at the end of the book that one can reference to in a quicker mode. Her sources for many of the ingredients are listed as well are sources for specific items that you might not find within your area. She also broke down the dishes by course so as to help section them for easier reference.

And last, but certainly not the least, is a listing of what can be found on her accompnaying series that began this month on local PBS stations. Each region and what she will be cooking on each episode is listed along with corresponding page number so that you could read along while watching her show.

You will truly enjoy this book for many reasons, therefore you will be most pleased. Peace.

96 people found this helpful

Helpful

darlene perry

fast and as promised - nice item - good quality

Reviewed in the United States on January 13, 2024

Verified Purchase

fast and as promised - nice item - good quality

Helpful

Bookish Meritocratist

If you're Italian, or if you love Italian food...

Reviewed in the United States on September 28, 2011

Verified Purchase

...then you'll probably love this cookbook. Having now made many of the recipes, I'll attest to their ease of use (Lidia's instructions are usually very clear and concise). I'll also happily attest to the delicious authenticity of the food. Having been blessed with an Italian mother and all the many wonderful Italian cooks on her side of the family who were from Italy, it is sometimes hard to find recipes for the regional foods I've enjoyed at their tables. Enter my culinary hero, Lidia, who does us all the favor of traveling around to the many regions of Italy, seeking out the unique local specialties made from whatever is abundant in that region, and then writing down for us what we need to do to create these gustatory delights for ourselves at home.
Minor complaints are few. Among them, I would include that there are few pictures, so you won't get many visual clues to help you construct your dish. Since the instructions are really pretty clear, this isn't a huge problem. More "serve with" suggestions would also be nice, as sometimes we all need a little help trying to figure out how to turn one recipe into a whole meal...especially if entertaining. Including tips on which wine, which dessert, or good starters would make this great cookbook even better. If you're a complete novice to cooking Italian food and really want a great recipe for lasagna, baked ziti, chicken parm, etc., this is probably not the cookbook you're looking for because it really has a lot of recipes that are more "off the beaten path."

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Amazon Customer

U sent me 2 books. I only ordered one book!!!!Will give away as a gift!!!

Reviewed in the United States on March 29, 2024

Verified Purchase

I was disappointed… the printing is so darn small!!! I needed a magnifying glass to read the recipes!!!! Geez!!!!

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James O. Williams

Lot's of history and recipes, and color pictures to boot.

Reviewed in the United States on June 22, 2012

Verified Purchase

This is NOT Lidia's book of recipes that she cooks on the current PBS airing "Lidia's Italy in America." That is a different book. This book is recipes FROM actual Italians, in Italy. There are a ton of recipes, which I am eager to learn ... I just hope I can find some of the more obscure ingredients here in the states. There is a lot of history, and the recipes are categorized by the various Italian regions, NOT the traditional order of appetizer, meat, vegetable, dessert, like you see in other books. There are color photos, but probably not enough. This is not a big deal for me, but it may be a deal breaker for some people.

My wife hates the book, but I love it.

5 people found this helpful

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A. Lamperti

Eat your way through Italy

Reviewed in the United States on January 21, 2024

Verified Purchase

We have this book and gave another as a gift. We like the fact that most preparations are fairly simple and straightforward AND you can prepare dishes from all area of Italy.

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René

A must-have for fans of Lidia

Reviewed in the United States on February 6, 2023

Verified Purchase

Very happy with this purchase! Beautiful pictures of Italy and of many of the dishes. Recipes are arranged by region and I love Lidia's stories about her travels there.

Reviewed in the United States on May 1, 2010

Verified Purchase

If you like to cook and are not scared of trying recipes from different regions, this is the book you must have in your kitchen. I watch Lidia's TV shows and tried several of her recipes. I find her food delicious and suitable for most occasions. She has several recipes that are easy to make and use every day ingredients. If you are looking for something special and may be a bit more complicated for a special occasion, she has those types of recipes in this book as well. I watched her cook several of her recipes from this book on TV and I learned a lot from her about little details that make life easier at the kitchen or add some extra flavor to your dish. One thing I like about this book is that you can easily change some of the ingredients to your liking or what you have in your fridge that day and most of the time it turns out great. She gives you a base to work with and you can play with it to give your touch if you want to. I highly recommend anything she publishes, especially this book.

7 people found this helpful

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tanya

Good quality

Reviewed in Canada on July 6, 2023

Verified Purchase

Love the recipes in this book perfect Xmas gift

Alan

Lidia cooks from the heart of Italy

Reviewed in the United Kingdom on March 9, 2012

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Lidia always cooks from her heart and sends the recipes to your table.Exciting,fresh ideas for every day meals.Be it a peasant dish or something a bit more sophisticated they are all full of flavour and very fresh.A super book from a super person.

A customer

Really Authentic + Adaptable.

Reviewed in Canada on October 1, 2013

Verified Purchase

I love this book. It has many recipes that can be adaptable for vegetarians and vegans. I love the authenticity of ingredients, and the fact that true Italian recipes are very veggie-centric with less meat than North Americans are used to with regards to perception of Italian food.
The first recipe straight away is a knockout. Bean stew with apples and spices. So perfect for fall and winter. It is a hug in a bowl.
I have all of her books, but this one is my favorite. If you must pick one, this is the best of the lot. Enjoy.

3 people found this helpful

Cuba

For Nine year old Grandson

Reviewed in Canada on December 18, 2013

Verified Purchase

My 9 year old Grandson watches Lidia faithfully when at our house. I bought this for Him as last year He wanted to go to Italy so He could meet Lidia. We told Him He was in New York but quite costly to get there.
I have this book and He grabs it everytime He visits so I know He will love having one of His own.

Craig Gray

after reading and rereading this great

Reviewed in Canada on February 24, 2017

Verified Purchase

A inexpensive visit and taste of Italy......Though I warn you you will be dying to go to Italy, after reading and rereading this great book

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