A natural follow-up to Rizzoli's many successful Italian cookbooks, this book offers a more authentic take on Italian vegetarian cooking than almost any cookbook in the category. It will appeal to fans of Lidia Bastianich and Mario Batali who seek a more direct insight into Italian cooking, straight from the source - with the impressive bona fides that only the Slow Food snail symbol can provide. This celebration of vegetarian Italian cooking is unmatched in authenticity and scope, and draws on traditional recipes from every region - from Aosta and the Veneto to the tip of the boot and the islands.

Vegetariano: 400 Regional Italian Recipes

Cookbooks, Food & Wine

Slow Food Editore

Kitchen Appliances

Rizzoli Universe Promotional Books

The natural follow-up to our successful La Cucina, this book offers up a more authentic take on Italian cooking than almost any cookbook in the category. It will appeal to fans of Lidia Bastianich and Mario Batali who seek a more direct insight into Italian cooking, straight from the source. It has the impressive brick-package weight of Phaidon's national cuisine cookbooks, but with the Slow Food mark has more bona fides than The Silver Spoon.\nWith 1,000 recipes from all of Italy's regions, this book offers striking breadth and depth. These aren't "chef recipes," but dishes from humble restaurants that serve cuisine specific to their home areas. This is imminently cookable Italian food. With thorough headnotes that offer fascinating cultural detail, these are more than mere instructions for cooking--together they make up a guide to a much-admired and much-desired way of life.

Osteria: 1,000 Generous and Simple Recipes from Italy's Best Local Restaurants

Cooking by Ingredient

This celebration of the simple, hospitable cooking of Italy’s small regional restaurants is unmatched in both authenticity and scope. Slow Food, the international defender of local food traditions, scoured the countryside of every region of Italy to collect and share the best traditional recipes from osterie, the humble local taverns that preserve the heritage of true Italian cooking. This cookbook is the culmination of that research—1,000 compelling recipes that highlight ingenuity with rustic ingredients and the generous hospitality of these off-the-beaten-track gems where we all dream of dining. Within the book, these homegrown chefs share their knowledge of local ingredients worth searching out, cooking techniques that vary from region to region (and even from town to town), and charming culinary customs. From cornmeal pizza with chicory and zucchini parmesan to pork ribs with cabbage and mushrooms, this is eminently cookable Italian food, perfect for everyday family meals and feasts alike. Each recipe is labeled with its region of origin, and indexes by both region and principal ingredient are provided. Osteria is an essential resource for every cook (and armchair traveler) who wants the secrets of Italian cooking straight from the source.

Rizzoli

Unmatched in authenticity and scope, this celebration of vegetarian Italian cooking from Slow Food draws on traditional recipes, from the Alps to the tip of the boot and the islands. Cooks across Italy have been making vegetarian dishes for centuries. Full of the exhaustive research and bona fides that readers worldwide have come to expect from Slow Food, Vegetariano collects over 400 of the best vegetarian (and frequently vegan) recipes from home cooks in every region of Italy—all approachable, cookable, and full of the rustic Italian spirit of abbondanza and gracious hospitality. Befitting recipes handed down through families, most feature their original preparations and ingredients, rather than being reengineered as vegetarian by modern chefs. Local knowledge and experience are highlighted, showcasing the generations of respect Italian cooks have lavished on their verdure. Sustainability, versatility, and a frugal cook’s lack of waste all characterize the recipes meticulously researched by Slow Food. Organized by course, these 400-plus recipes are perfect for family meals and celebratory feasts alike, and each features charming cultural details and culinary customs not found in chef-driven books.

Osterie & Locande d'Italia: A Guide to Traditional Places to Eat and Stay in Italy

This new guidebook combines for the first time in a single volume--and in English--two of the most popular Slow Food travel guides to Italy: Osterie d'Italia and Locande d'Italia. 
In the seventeen editions of the Osterie d'Italia guide that have been published to date, the book has done much to promote Italian regional cooking and has contributed to the revival of eating places that particularly reflect local flavor and character: restaurants, osterias, trattorias, and wine shops--all of which serve foods known for their quality, value, and faithfulness to tradition. The ambience and cuisine of each establishment is described in each brief review, with special emphasis on the most significant dishes of the relevant local tradition. The distinctive Slow Food symbol--the snail--is awarded to those places that best represent the ideals and philosophy of the international Slow Food movement. The guide also dedicates special sections to theme itineraries: from the ombre, or wine bars, of Venice to the street food stalls of Naples and the tripe sellers of Florence. Added to this classic culinary guide for the first time are entries from Locande d'Italia, which features the best lodging establishments in Italy: B&amp;Bs, small hotels, holiday or "agriturismo" farms, guest houses, and hostels. All the places profiled provide good, old-fashioned hospitality and reflect the unique character of Italy's diverse regions and landscape. Each entry discusses the history, local context, personnel, and amenities offered. With more than 2,100 entries, this new guide offers the most comprehensive resource available to dining and lodging in Italy. It is sure to prove an indispensable companion for tourists planning a trip to this country, with its rich, varied, and deeply rooted history and traditions. In addition, this first English edition of the book will be supplemented by a gastronomic glossary in which clear, concise definitions will help the reader find his or her way among the myriad dishes of Italian regional cuisine.

Travel

Europe

There are already at least four well-established wine guides in Italy. Is there really any need for another? Slow Food believes so. In January 2012 it will launch the first English edition of its own wine guide, Slow Wine, which adopts a new approach to wine criticism and looks beyond what is in the glass.For 20 years, Slow Food co-published the Italian Wines guide with Gambero Rosso, arguably the most famous and influential wine publication in Italy. The much sought-after "three glasses" awards stimulated producers to aim for maximum quality, hence to change the Italian wine scene and its image abroad. But the Slow Food quality criteria have developed in the meantime; they now embrace more than just sensory virtues and also incorporate ethical and environmental values. The movement's "good, clean and fair" slogan sums up the concept. A wine cannot be judged by scores, symbols or other numerical evaluations, but needs to be assessed in a broader context. From the outset Slow Wine was conceived to give a realistic snapshot of the current Italian wine landscape. To describe this reality, it is essential to get to know it, to leave tasting rooms and travel the length and breadth of the Italian peninsula. More than 2,000 cellars were visited, thousands of vineyards scaled, hundreds of firsthand interviews conducted and countless questions asked. The guide centers on the agronomical efforts of cellars, describing vines planted, vineyards tended and the philosophy underpinning the work of winemakers.Slow Wine has thus abandoned the method of judging by scores for a new form of evaluation. In the new guide, three sections describe the cellars in their entirety: Life, the stories of the leading players in the world of winemaking; Vines, profiles of vineyards according to their characteristics and the way they are managed; Wines, straightforward descriptions backed up by comprehensive statistics. As a key to comprehension of each winery listed, three symbols have been assigned: The Snail, the Slow Food symbol, signals a cellar that has distinguished itself through its interpretation of sensorial, territorial, environmental and personal values in harmony with the Slow Food philosophy; The Bottle, allocated to cellars that show a consistent high quality throughout the range of wines presented for our tastings; The Coin, an indicator of good value for money. Three similar categories are also applied to the wines: Slow Wines, which, besides excellent sensory characteristics, manage to distil the character of their terroir, history and environment in the glass; Great Wines, which possess the absolute sensory quality; Everyday Wines, bottles at the standard price level that present excellent value for money."We are convinced that the battle against the homogenization of taste and the standardization of sensory characteristics may only be conducted through knowledge of the land, vineyards and people that combine to form the Italian terroir."

Slow Wine 2012: A Year in the Life of Italy's Vineyards and Wines

Beverages & Wine

Slow Food

For the second year running, Slow Food International offers an English language edition of annual wine guide, Slow Wine, which adopts a new approach to wine criticism and looks at qualities that extend well beyond the palate. Slow Wine doesn't simply select and review Italy's finest bottles. It describes what's in the glass, but also tells you what's behind it. Namely the work, the aims and the passion of producers, their bond with the land and their choice of cultivation and cellar techniques — favoring the ones who implement ecologically sustainable winegrowing and winemaking practices. That's not all! This year over half the producers listed will offer you a discount of at least 10% on your purchases, if you visit them with a copy of this guide in your hand.

Slow Wine 2013: A Year in the Life of Italy’s Vineyards and Wines

For the third year running, Slow Food International offers an English-language edition of their guide to Italian wines whose qualities extend well beyond the palate. Slow Wine 2014 doesn’t simply select and review Italy’s finest bottles. It describes what’s in the glass, but it also tells you what’s behind it: namely the work, the aims, and the passion of producers; their bond with the land; and their choice of cultivation and cellar techniques—favoring the ones who implement ecologically sustainable winegrowing and winemaking practices. An essential guide for armchair oenophiles and better still for those who get out of that chair once in a while: over half the producers listed will offer a discount of at least 10% to anyone who visits them with a copy of Slow Wine in hand.

Slow Wine 2014: A Year in the Life of Italy’s Vineyards and Wines

An aura of mystery surrounds the most precious of the earth’s fruits. This Slow Food manual dispels it, describing the various types of tuber, explaining how to recognize and select them, and offering suggestions for buying truffles, cleaning them, storing them, and using them in the kitchen. This practical advice is complemented by a series of itineraries in the homeland of the Alba white truffle and a selection of classic and creative recipes.

Discovering the Truffle: In History, in Its Habitat, in the Kitchen (Slow Manuals)

300 cellars visited, 2,500 wines reviewed            An innovative overview of the Italian wine world, which lists the country’s finest bottles in terms of aroma and taste, sense of terroir, and value for the money. For the fifth consecutive year, Slow Food International offers an English-language edition of its unique guide to Italian wines whose qualities extend well beyond the palate. Drawing upon visits to more than 300 cellars, the 2500 wine reviews in Slow Wine 2016 describe not only what’s in the glass, but also what’s behind it: the work, aims, and passion of producers; their bond with the land; and their choice of cultivation and cellar techniques―favoring the ones who implement ecologically sustainable winegrowing and winemaking practices. An essential guide for wine lovers and armchair oenophiles and better still for those who get out of that chair once in a while: over half the producers listed will offer a discount of at least 10 percent to anyone who visits them with a copy of Slow Wine 2016 in hand.

Slow Wine 2016: A Year in the Life of Italy’s Vineyards and Wines (Slow Wine Guide)

See the best price to sell, buy, or rent books by Slow Food Editore. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Slow Food Editore

See the best price to sell, buy, or rent books by Slow Food Editore. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Vegetariano: 400 Regional Italian Recipes

Osteria: 1,000 Generous and Simple Recipes from Italy's Best Local Restaurants

Osteria: 1,000 Generous and Simple Recipes from Italy's Best Local Restaurants

Vegetariano: 400 Regional Italian Recipes

Osterie & Locande d'Italia: A Guide to Traditional Places to Eat and Stay in Italy

Slow Wine 2012: A Year in the Life of Italy's Vineyards and Wines

Slow Wine 2013: A Year in the Life of Italy’s Vineyards and Wines

Slow Wine 2014: A Year in the Life of Italy’s Vineyards and Wines

Discovering the Truffle: In History, in Its Habitat, in the Kitchen (Slow Manuals)

Slow Wine 2016: A Year in the Life of Italy’s Vineyards and Wines (Slow Wine Guide)