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Overview
Italian-born Rita Romano lived in Bari, Naples and La Spezia (near Genoa), where she developed an appreciation for the delectable foods found in these diverse regions. She shares a collection of the regional recipes which she calls “treasures” in her new book, Ciao Tesoro.
Ciao means hi/bye. Tesoro means treasure. The two words combined mean “hello my precious one” or “darling.” Italians are very expressive and passionate people so they won't hesitate to call you tesoro or caro (dear) even at first encounter. This passion is also expressed in their love of food.
The celebration of food and wine for an Italian is a daily event overlaid with spiritual significance--not one reserved solely for special occasions. The love of good food, the intimate connection to the craft of growing and preparing it, the joy of eating and sharing it is passed from generation to generation. Cooking stimulates the senses.
The hallmark of the recipes in Ciao Tesoro is a combination of simplicity and flair. Filled with full-color photos throughout and easy to follow recipes, this innovative book takes the reader through the different regions of Italy. These cover an exciting array of mouth-watering antipasti, 23 delectable pasta dishes which includes a colorful Bowtie Pasta with Red Beet Sauce, 9 unbelievably delicious fish and seafood culinary masterpieces, a number of lip smacking beef, lamb and pork entrées, topped off with 18 yummy desserts.
With a special section on cooking pasta, making gnocchi, focaccia and Italian bread from scratch, home cooks will soon be creating the best Italian meals this side of Rome.
What’s more, Ciao Tesoro is organized according to the type of food you want—whether it’s a soul-warming Ham and Potato Gratin, a quick sauté, or a seductive Tiramisu for dessert; recipes are easy to find and follow.
Ciao Tesoro brings the readers to an exciting finale which very few cookbooks offer – homemade liqueurs to add just the right finishing touch to a meal.
You are invited to experience the personal satisfaction and pleasure of creating your favorite Italian meals with Rita.
Enjoy the recipes, but a word of warning — they are addictive!
Ciao means hi/bye. Tesoro means treasure. The two words combined mean “hello my precious one” or “darling.” Italians are very expressive and passionate people so they won't hesitate to call you tesoro or caro (dear) even at first encounter. This passion is also expressed in their love of food.
The celebration of food and wine for an Italian is a daily event overlaid with spiritual significance--not one reserved solely for special occasions. The love of good food, the intimate connection to the craft of growing and preparing it, the joy of eating and sharing it is passed from generation to generation. Cooking stimulates the senses.
The hallmark of the recipes in Ciao Tesoro is a combination of simplicity and flair. Filled with full-color photos throughout and easy to follow recipes, this innovative book takes the reader through the different regions of Italy. These cover an exciting array of mouth-watering antipasti, 23 delectable pasta dishes which includes a colorful Bowtie Pasta with Red Beet Sauce, 9 unbelievably delicious fish and seafood culinary masterpieces, a number of lip smacking beef, lamb and pork entrées, topped off with 18 yummy desserts.
With a special section on cooking pasta, making gnocchi, focaccia and Italian bread from scratch, home cooks will soon be creating the best Italian meals this side of Rome.
What’s more, Ciao Tesoro is organized according to the type of food you want—whether it’s a soul-warming Ham and Potato Gratin, a quick sauté, or a seductive Tiramisu for dessert; recipes are easy to find and follow.
Ciao Tesoro brings the readers to an exciting finale which very few cookbooks offer – homemade liqueurs to add just the right finishing touch to a meal.
You are invited to experience the personal satisfaction and pleasure of creating your favorite Italian meals with Rita.
Enjoy the recipes, but a word of warning — they are addictive!
Product Details
| BN ID: | 2940148397090 |
|---|---|
| Publisher: | Aida International, LLC |
| Publication date: | 09/12/2013 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| File size: | 11 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Celebrated Italian cooking school instructor and acclaimed author of Sauces for Pasta Lovers and Main Courses from Italy is now cooking up her third gastronomical masterpiece, Ciao Tesoro.
Born in Bari, Italy on the east side of the “boot,” Rita is the youngest of 12 children born into a family with a deep appreciation for the culinary arts. With six older sisters competing in the kitchen, the outcome was always a delight for the taste buds. She also lived in Naples and La Spezia (near Genoa), where she developed an appreciation for the delectable foods found in these diverse regions.
The budding young food fan came to the United States at the age of 11, immigrating to Philadelphia with her parents and five of her siblings. After the Romano roots were firmly planted in the US, Rita began learning about American food starting in the food department of an airline. Upgrading to a position of supervisor for Alitalia Airlines offered Rita the opportunity to travel between the US and Europe. She especially enjoyed the frequent visits to Italy. Experiencing the culinary diversity of these two worlds further fueled her passion for food.
Several of Rita’s siblings had relocated to Phoenix, Arizona and her strong sense of family ties drew her there in the early 1980’s. Maintaining an executive position in the airline industry continued to afford her frequent travel opportunities to Italy. She expanded and spread her culinary wings. Rita’s proficiency at creating amazing culinary marvels continued to grow.
In 1990 Rita opened and operated three Italian restaurants in the Phoenix and Scottsdale areas specializing in pasta. Her restaurants offered 31 delicious sauces for pasta that the enthusiastic Italian chef had developed. Encouraged by the ardent fervor of her customers to share her recipes, as well as her knowledge and skill of Italian cooking, Rita began writing cookbooks.
Within two years, Rita had published her first cookbook and started her Italian cooking school. She has been featured in the Arizona Republic, Arizona Woman magazine, the Moon Valley Phoenix Advent, and Camelback Corridor News. Rita’s Cooking Class has been featured on many local and network TV stations.
Born in Bari, Italy on the east side of the “boot,” Rita is the youngest of 12 children born into a family with a deep appreciation for the culinary arts. With six older sisters competing in the kitchen, the outcome was always a delight for the taste buds. She also lived in Naples and La Spezia (near Genoa), where she developed an appreciation for the delectable foods found in these diverse regions.
The budding young food fan came to the United States at the age of 11, immigrating to Philadelphia with her parents and five of her siblings. After the Romano roots were firmly planted in the US, Rita began learning about American food starting in the food department of an airline. Upgrading to a position of supervisor for Alitalia Airlines offered Rita the opportunity to travel between the US and Europe. She especially enjoyed the frequent visits to Italy. Experiencing the culinary diversity of these two worlds further fueled her passion for food.
Several of Rita’s siblings had relocated to Phoenix, Arizona and her strong sense of family ties drew her there in the early 1980’s. Maintaining an executive position in the airline industry continued to afford her frequent travel opportunities to Italy. She expanded and spread her culinary wings. Rita’s proficiency at creating amazing culinary marvels continued to grow.
In 1990 Rita opened and operated three Italian restaurants in the Phoenix and Scottsdale areas specializing in pasta. Her restaurants offered 31 delicious sauces for pasta that the enthusiastic Italian chef had developed. Encouraged by the ardent fervor of her customers to share her recipes, as well as her knowledge and skill of Italian cooking, Rita began writing cookbooks.
Within two years, Rita had published her first cookbook and started her Italian cooking school. She has been featured in the Arizona Republic, Arizona Woman magazine, the Moon Valley Phoenix Advent, and Camelback Corridor News. Rita’s Cooking Class has been featured on many local and network TV stations.
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