Everyone knows Pinocchio, but few know his story. Not the one about how he was transformed from a block of wood into a little boy after an adventure or two, but of his creation by the Florentine journalist Carlo Lorenzini. Under the pen name of Collodi, Lorenzini wrote the future masterpiece in installments for a local children's review between 1881 and 1883. Young and old alike can now discover the original Pinocchio, reedited as it appeared with its simple original illustrations, and rediscover the story that has delighted generations. Italian text.

Le avventure di Pinocchio: Illustrate con le grafiche dell'edizione originale dal Giornale per i Bambini 1881-1883 (Children's Corner) (Italian Edition)

Children's Books

COLLODI, CARLO

Literature & Fiction

Edizioni Polistampa

Il giornalino di Gian Burrasca (Childrens Corner)

VAMBA

Humor & Satire

English summary: The Artusi is the most famous and widely-read of all Italian cookbooks, with 790 recipes from the kitchens of mothers and grandmothers that have inspired the country's great cooks for over a century. This new edition is true to the original, first published in 1891. Italian text. Italian description: Con le sue 790 ricette, raccolte dall'autore con scrupolo e passione nel giro dei lunghi anni e innumerevoli viaggi, l'Artusi è il libro più famoso e letto sulla cucina italiana, quello da cui tutti i grandi cuochi dell'ultimo secolo hanno tratto ispirazioni e suggerimenti. Un manuale adatto al cuoco esperto così come al principiante, che esalta l'arte del mangiar bene e ispira la cucina delle famiglie italiane da più di un secolo. Un'edizione nuova nella veste ma fedele in tutto e per tutto a quella originale del 1891, pensata per rendere omaggio al padre fondatore della sana cucina di casa nostra, quella della nonna e della mamma, per consegnarla nelle mani delle nuove generazioni. Presentazione di Paolo Piazzesi

La scienza in cucina e l'arte di mangiar bene (Il Segnalibro) (Italian Edition)

Cookbooks, Food & Wine

Pellegrino, Artusi

Regional & International

English description: 280 recipes between tradition and innovation, each one tested, described in detail, combined with advice and solutions, and commentaries sure to bring a smile to the most epicurean of gourmets, even the great Pellegrino, father of Italian gastronomy. From antipasti to sorbets, without forgetting risottos, pasta dishes, vegetables, frittatas and meats, page after page perpetuates with elegance the wisdom and experience of culinary science and art.  Italian description: 280 ricette fra tradizione e innovazione, provate una per una, descritte passo per passo e garantite nel risultato, corredate di consigli e soluzioni, impreziosite da briosi commenti e frizzanti chiose che strapperanno certamente un sorriso compiaciuto al grande Pellegrino il quale, nell'Empireo dei Grandi Cuochi, nello stile gastronomico delle ricette come nel modo di porgerle riconoscera la propria genuina matrice coniugata al gusto contemporaneo. Dagli antipasti al sorbetto, passando per primi asciutti e minestre, senza dimenticare risi, risotti e zuppe, secondi piatti di carne e pesce, contorni di verdure, frittate e tortini, dolci e dessert, pagina dopo pagina si compone una snella ma doviziosa enciclopedia della buona tavola che perpetua con eleganza, nei nostri giorni distratti e frettolosi, la saggezza e l'esperienza de La scienza in Cucina e l'arte di mangiar bene . Per chiudere in bellezza, una selezione delle piu invitanti ricette dell'illustre avo Pellegrino getta un ponte fra ieri e oggi, a dimostrare che il tempo non passa mai, sulla tavola degli Artusi. Un viaggio gustoso fra le mille delizie di una cucina sapiente e semplice al tempo stesso, una scorpacciata di personaggi, luoghi, scorci di Firenze, condita col sale della memoria. Un ricettario tutto da leggere, un grande libro da assaporarea

A tavola con gli Artusi: 120 anni dopo. La scienza in cucina e l'arte di mangiar bene. I migliori piatti abbinati a divagazioni e aneddoti di vita fiorentina (Italian Edition)

Artusi Luciano Artusi Ricciardo

Family recipes that have been handed down through the generations are a priceless heritage. This is particularly true in Tuscany, where the tradition of good home-made cuisine is so strong that family recipes are still used even in restaurants and trattorie . The beauty of home-made recipes is that they always add something more to the standard preparation: a touch of imagination, an inspired variant, a brilliant touch that makes a good dish even better. And so Fabrizio Baroni, a physicist with a penchant for gastronomy, decided to transcribe the recipes of his grandmother Giovannina, and has brought them together in this book which, among its other merits, has the virtue of simplicity. Indeed, since essentiality and humble thrift are innate to Tuscan cooking, it is fitting that the recipes too should be explained in a short and simple manner, rather than being long-winded and wordy. It is the same approach used by the great Pellegrino Artusi in his time: immediately comprehensible to all. Tuscan tradition combined with Granny Giovannina's superb ideas have served us up over a hundred mouth-watering recipes! 1st edition: July 2012 1st reprint: January 2013 1st English edition: September 2013

Granny’s Recipes: 145 wholesome traditional Tuscan dishes to relish all year round (Toscani Super DOC) (Italian Edition)

Baroni, Fabrizio

Special Diet

Gathering herbs could be considered the first, most basic and most useful act of human being. If you want to use wild flora in your dishes, you can't avoid learning about the different kinds of plants, their environment and the best way of using them, following the gastronomic Italian tradition. This book provides valuable information on gathering places and herbal recipes, but above all, thanks to a meticulous classification, a detailed inventory of wild plants made of over 100 illustrated records.

Le erbe in tavola: Piante selvatiche d’uso alimentare (La Cuccagna) (Italian Edition)

Crafts, Hobbies & Home

Papini, Andrea

Gardening & Landscape Design

Geni Toscani: Dante, Petrarca, Boccaccio, Giotto, Brunelleschi, Donatello, Masaccio, Luca Della Robbia, Botticelli, Leonardo raccontati ai ragazzi (Il Segnalibro) (Italian Edition)

Biographies & Memoirs

Unknown, Author

Historical

Chianti, in the heart of Tuscany, is a land famous all over the world, dotted with ancient villages, imposing castles and beautiful cypresses. The book is a rich and varied collection of habits, traditions and folklore, gastronomic delicacies, landscape treasures, with many anecdotes, curiosities, historical figures that make up a sort of "Chianti alphabet".

Il Chianti dalla A alla Z: Territorio, vino, folclore, aneddoti, storia e leggenda (Toscanoni)

Reference

Fiori, Enrico

Dictionaries & Thesauruses

Tuscany is celebrated worldwide for its enchanting landscapes and immense artistic heritage. It was also home to extraordinary men that left an indelible trace in history. Scholars, painters, sculptors, architects, engineers, scientists... formidable dreamers that inspired the future generations with their revolutionary ideas. In one word: geniuses. The author uses a simple and compelling style to tell us about the experiences of ten of the most brilliant minds who lived in Tuscany between the 14th and 16th centuries - a period that witnessed the blossoming of Humanism and the Renaissance, a time when there were more geniuses in Tuscany than anywhere else in the world. Illustrations by Marco Milanesi.Originally published as:&nbsp;Geni toscani.&nbsp;Dante, Petrarca, Boccaccio, Giotto, Brunelleschi, Donatello, Masaccio, Luca Della Robbia, Botticelli, Leonardo raccontati ai ragazzi, Sarnus, Florence, July 20181st English edition: March 2024 (translation by Atlantica Centro Servizi di Elena Giorgetti)

The Tuscan Genius: Dante, Petrarca, Boccaccio, Giotto, Brunelleschi, Donatello, Masaccio, Luca Della Robbia, Botticelli, Leonardo

Arts & Photography

Passi, Sara

History & Criticism

Sixty-three original frames, most previously unpublished, from the Palatine Gallery, the Museo degli Argenti in Pitti Palace, the Uffizi Gallery and Villa Poggio a Caiano are described in this volume. All were commissioned by the Medici from the 16th century onwards for paintings, as they entered their collections. Invented by masters such as Ammannati and Buontalenti, the decorative motifs of Mannerism were combined to form the lobate style. With the evolution of the baroque frame, however, Buontalenti's volutes were transformed into scrolls and cartouches flanked by details, prevalently zoomorphic in appearance, inspired by the drawings of artists such as Callot and Stefano della Bella, whose fantastical sketches also illustrate this volume. In addition to many famous artists who designed frames, including Volterrano and Foggini, new attributions (to Pietro da Cortona and Ciro Ferri) and new names of carvers, including Antonio Mancini, Luca Boncinelli, Jacopo Sani, and Carlo Galestruzzi, were discovered in the course of this detailed study carried out in the State Archive of Florence. This volume is a stimulating and useful contribution not only for art historians but also for those interested in the history of the Medici collections and the development of museums in Italy from the 16th to 18th centuries. Presentazioni di / Forewords by Cristina Acidini, Edoardo Speranza, Antonio Paolucci. Testi in italiano e in inglese / Italian and English text Traduzione di / Translation by Eve Leckey, Francoise Chiarini.

Cornici dei Medici / Medici frames: La fantasia baroccaal servizio del potere / Baroque Caprice for the Medici Princes

Mosco, Marilena

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

Books by Edizioni Polistampa