sharkegg

the modern lifestyle

autentico

20.00
Screen Shot 2017-10-11 at 7.18.13 PM.png
Rolando_pepper_pasta_3663_JL_v2.jpg
evoo-min.png
Fregola_Sarda_Shrimp_119R.jpg

autentico

20.00

this is it. created by our friend rolando beramendi with all his passion and expertise for fresh and authentic true italian cuisine. autentico: cooking italian, the authentic way, is an insider’s glimpse into the farms and kitchens where tastemaker and manicaretti italian food importers founder rolando learned to cook authentically. it includes 120 recipes and a serving of his philosophy: start with the very best pantry items, buy what is fresh and in season, and make dishes the way they are meant to be, simple and delicious. from the bright notes of fresh olive oil to the hearty warmth of slow-cooked rage. unlike many italian cookbooks, autentico goes far beyond pasta. in a world where culinary shortcuts, adulteration, misleading labeling, and mass production of seemingly “authentic” food rule, culinary archaeologist, innovator and cooking teacher rolando beramendi has kept centuries-old culinary traditions alive. 

authentico details how to make classic dishes from spaghetti cacio e pepe to risotto in bianco and gran bollito misto as they are meant to be – not the versions that somehow became muddled as they made their way across the globe. among the 120 recipes, you’ll find baked zucchini blossoms filled with sheep's milk ricotta; roast pork belly with wild fennel; savoy cabbage rolls made with farro and melted fontina; orecchiette with sausage and broccoli rabe; risotto with radicchio; and a lamb stew with ancient spice route flavors that have roots from the times of marco polo and could have been served to the de’ medici during the renaissance. and of course, there are dolci (desserts): summer fruit caponata, meringata with bitter chocolate sauce, and a simple, moist, and succulent extra virgin olive oil cake. colored by the ingredients from the shores of italy and beyond, the pages of autentico offer a rich taste of the italy’s history, brought to life in the modern kitchen. mmmh.

 

buy

Quantity:
Add To Cart

this is it. created by our friend rolando beramendi with all his passion and expertise for fresh and authentic true italian cuisine. autentico: cooking italian, the authentic way, is an insider’s glimpse into the farms and kitchens where tastemaker and manicaretti italian food importers founder rolando learned to cook authentically. it includes 120 recipes and a serving of his philosophy: start with the very best pantry items, buy what is fresh and in season, and make dishes the way they are meant to be, simple and delicious. from the bright notes of fresh olive oil to the hearty warmth of slow-cooked rage. unlike many italian cookbooks, autentico goes far beyond pasta. in a world where culinary shortcuts, adulteration, misleading labeling, and mass production of seemingly “authentic” food rule, culinary archaeologist, innovator and cooking teacher rolando beramendi has kept centuries-old culinary traditions alive. 

authentico details how to make classic dishes from spaghetti cacio e pepe to risotto in bianco and gran bollito misto as they are meant to be – not the versions that somehow became muddled as they made their way across the globe. among the 120 recipes, you’ll find baked zucchini blossoms filled with sheep's milk ricotta; roast pork belly with wild fennel; savoy cabbage rolls made with farro and melted fontina; orecchiette with sausage and broccoli rabe; risotto with radicchio; and a lamb stew with ancient spice route flavors that have roots from the times of marco polo and could have been served to the de’ medici during the renaissance. and of course, there are dolci (desserts): summer fruit caponata, meringata with bitter chocolate sauce, and a simple, moist, and succulent extra virgin olive oil cake. colored by the ingredients from the shores of italy and beyond, the pages of autentico offer a rich taste of the italy’s history, brought to life in the modern kitchen. mmmh.

 

buy