Rice the Italian way - The rice culture of Italy with over 100 recipes from great chefs

ItaliaSquisita's commitment to exploring contemporary Italian cuisine, and presenting it from always fresh perspectives, continues with a book focused on rice, wich in many ways is a surprising ingredient. Italy is one of the few countries outside Asia that has developed its own unique rice culture , consisting of carefully selected varieties, a multitude of culinary uses, techniques, and countless original recipes.

The book tells the fascinating journey of rice throughout Italy before leaving the scene to over 100 great chefs , Michelin-starred, creative, and traditional. The masterclasses on cooking techniques and broths will allow the reader to navigate like a professional through the selected rice varieties, culinary uses, the passion for "mantecatura", and the various techniques underlying the 140 recipes in the book.

First and foremost are the risottos , with their creamy and colorful variations, from the coasts to the Italian mountains, passing through the Po Valley, which is the heart of the rice-growing culture in Italy. Then there are recipes rooted in ancient traditions, such as peasant soups or the noble "sartù" and "savarin", baked rice dishes, and opulent timbales ; the iconic "arancin*" and " supplì ", now gastronomic cult objects, not only in their respective cities of origin. Then rice in leftover recipes, such as stuffed vegetables, "riso al salto" (pan-fried rice), or salads. Finally, a section dedicated to the most iconic rice-based desserts of the Peninsula.

A book to browse always according to ItaliaSquisita's unique perspective on contemporary Italian cuisine, a true showcase for original and gourmet dishes that also embraces the universe of "riso all'italiana” (rice, the Italian way).