First published 2014
Most Americans think pasta defines Italian cooking, but Father Orsini reveals a different tradition. Rice arrived in Italy during the ninth century Arab invasion of Sicily, not through Marco Polo's travels. Sicilian farmers developed cultivation techniques despite difficult conditions, while northern Italy perfected the culinary art. This experienced cookbook author and chef presents recipes spanning the full range of Italian rice dishes. Readers will find soups called Minestre, an entire chapter devoted to various risotti, and desserts known as Dolci. The book traces rice farming from its Arab origins through its prosperity in Sicily, supported by local wealth and farmer determination. Father Orsini acknowledges that northern Italy mastered rice cookery, even though his own background lies in the south. His recipes avoid complexity while delivering distinctive flavors. The collection runs from Minestrone soup to Rice Pudding, offering both historical context and practical guidance. Father Orsini makes these special dishes accessible to home cooks, ensuring the techniques remain straightforward despite their sophisticated results.
Genres: cooking, food, cookbooks, food-history
Vibes: cozy, intimate, thought-provoking
Tropes: culinary-history, food-as-culture
Setting: Italy, Sicily, Arab Invasion
Period: 9th Century, Arab Invasion of Sicily
176 pages · ebook · Thomas Dunne Books