Massimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity. From there, he highlights the importance of the Italian city in the development of gastronomic taste in the Middle Ages, the role of Arab traders in positioning the country as the supreme producers of pasta, and the nation's healthful contribution of vegetables to the fifteenth-century European diet. Two world wars and globalization renewed the perception of Italy and its culture as unique in the world, and the production of food constitutes an important part of that uniqueness.

Italy is the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division. Capatti and Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian.

Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca for foodies. Taking readers across the country's regions, Al Dente explores how the country's cuisine became what it is today. For centuries, southern Mediterranean countries such as Italy fought against food scarcity, wars, invasions, and an unfavorable agricultural environment. Lacking in meat and dairy, Italy developed foodways that depended on grains, legumes, and vegetables until a stronger economy in the late 1950s allowed the majority of Italians to afford a more diverse diet. Includes historical recipes.

This text compares and contrasts the three cuisines in chapters on grains and starches; vegetables; fruits and nuts; meat, poultry, and dairy products; fish and shellfish; fats and flavorings; and beverages. Readers are taken on a fascinating journey of discovery, where the background story of mistransmission, adaptation, and evolution of cooking as it spreads around the globe with trade and immigration is revealed. Albala also challenges the notion of authenticity, providing ample evidence that cuisines are constantly evolving, adapting over time according to ingredients and cooking technologies.

First published in 1891, Artusi's has come to be recognized as the most significant Italian cookbook of modern times. Although Artusi was himself of the upper classes, he wrote the book for middle-class family cooks: housewives and their domestic helpers. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture.

Bartolomeo Scappi (c. 1500-1577) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was such a master of his profession that he became the personal cook for two Popes. At the culmination of his prolific career he compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine, its methods, ingredients, and recipes.