Subjects

Here is the world of coffee from A to Z for professionals and demanding consumers, with every phase of the production and roasting process up to technical tasting and cupping detailed by a stand-out figure in the industry.

The book is divided into sections packed with photos, illustrations, infographics and focus call-outs, providing plenty of information on the product and the figures involved in the coffee supply chain: producers, traders, roasters, baristas and specialty baristas.

The first part of the book draws on the author's real-life plantation experiences to detail the journey from the coffee plant seed to the harvest, the coffee’s classification, the journey to the countries where the coffee is consumed and the lesser-known aspects of cultivation. This is the culture of Specialty, or high-traceability coffee.

The second part of the book looks at the more technical aspects of coffee: defect analysis, roasting, tasting techniques and elements of sensory analysis, standard and alternative extraction techniques. Subjects such as latte art and vegetable drinks are also touched upon.

As well as being the cornerstone of Italian mixing, the Americano is also the most popular drink of all times. Here, its mysterious origins are explored, as well as the legends and anecdotes that have made it an icon, along with the twists of famous bartenders.

So many stories and recipes go into one glass of this iconic cocktail. The Americano wins over the most diverse palates thanks to its bittersweet taste coming from a blend of two Italian giants, namely Vermouth and Campari. The Americano has a long and exciting history that the authors have retraced thanks to historical documents and recipes, in order to share it with the world of bartending. When did the Americano really arrive in Italy? De Roberto mentioned it in his 1895 book on love, talking about “a kind of vermouth-bitters-soda water that whets the appetite and sets up digestion.”

This book is the story of the first mixed drink in Italy, which later gave rise to other cocktails such as the Negroni and the Negroni Sbagliato. After an absorbing historical journey, the focus shifts to the basic recipe of this iconic cocktail and then goes into detail with variations by national and international bartenders, making the book a must for cocktail amateurs and professionals alike. Learn everything about this traditional Italian drink – the symbol of the Italian aperitif.

The 120 best known, most established and appreciated cocktails recognised by the International Bartending Association in the 2020 standings as well as the big names that didn’t make the final cut.

The book is divided into three parts. The first is a brief historical overview of the evolution of cocktails that explores the turning points, the bartenders and the other factors that led to their popularity.

The second part features clear and schematic descriptions of the cocktails, including alcoholic products and other ingredients, tools, glasses, cocktail designing techniques as well as tips on how to make your own cocktails at home.

The third part is the heart of the book. Here, a fact sheet is provided for each cocktail, including photos of the drink as well as historical notes, the official IBA recipe, the recipe with the products and adjustments suggested by the author, the crucial prep steps and tips, the alcohol content and the flavour.

This is a book for amateurs and professionals in line with today's bartending standards and enriched with the stunning shots by Felix Reed, among the 200 best advertising photographers in the world.

A handbook for ice cream makers who want to learn the tricks of the trade for delicious home-made gelato. Written by an author with decades of experience who has devised an outstanding, tried-and-tested ergonomic approach.

The first part of the book details the history of Italian artisan gelato and describes the most common ingredients. Then all the main gelato-making techniques and their variants (sorbets and semifreddi) are laid out.

The last part of the book is packed with mouth-watering recipes and pictures as well as practical and technological tips and tricks for applying the notions acquired throughout the book.

Discover today’s world of beer and all the different styles, as well as their history, features and recommended pairings.

The book provides a simple yet thorough description of forty different beer styles, recommending an outstanding Italian craft beer for each one as well as the ideal pairings with Italian cuisine.

The book also suggests thirty easy recipes using traditional Italian ingredients. Each recipe comes with mouth-watering pictures of the dish.

At the end of the book you can find a list of the best Italian craft beers and a comprehensive guide to hops, malts and glasses.

The book is suitable for beer newbies and connoisseurs alike. Thanks to its layout you can enjoy it in one go or use it as your go-to touchstone for all your beer queries.

36 pots for 36 recipes, 36 objects for 36 flavors, 36 shapes for 36 ways of cooking food.

Because it is true that pots are humble and useful kitchen tools, but they are also precious witnesses of the cultural value of eating as an everyday ritual.

They represent food’s ability to bring together memory and projects.

We have chosen 36 beautiful and smart objects – signed by famous designers or simply improved and refined by time – and 36 delicious recipes from all over the world.

An exciting challenge for your kitchen table.

Bilingual text, Italian-English

This is a new book about pizza by a leading expert. Learn about the Neapolitan origins of pizza, its recent rise to prominence, some regional variations (Rome, Puglia, Veneto) and pizza around the world. A part of Unesco’s world heritage, pizza has evolved significantly in recent years; it can be found in countless original variations while remaining a popular, universal dish. As well as telling the story of pizza as food, Pignataro also tells the stories of places that share a bond with pizza (Tramonti, the town of pizza makers; Gragnano and pizza by the metre). The last part of the book deals with the more technical aspects: ingredients, baking tips, wine and beer pairings and more, stressing the prominent status achieved by pizza.

This book guides you to the discovery of the main Italian breeds of cows, sheep, pigs and farmyard animals, focussing on cattle raising and butchering. Learn about the different meat cuts and their Italian, regional and international names. The book explains the long process behind the end product: from cattle breeding to transporting, from packaging to disposal. As well as the description and illustration of the various Italian breeds, the book also presents the various cuts, listing their features and providing more useful information. All the technical notions come with cooking tips and delicious recipes.
The book ends with a chapter on knives how to keep them sharp and efficient.

Dark, with the slightest yet unmistakeable bitter aftertaste – fondant chocolate is this and a lot more. Here, all the steps behind a simple slab of chocolate are presented. The book is dedicated to dark fondant chocolate exclusively – from the plant to its scented fruit, from the harvest to the milling, from cocoa mass to slabs, from tasting techniques to pairings and finally to dark chocolate as the star ingredient of acclaimed recipes. Pairings with drinks such as coffee, water, beer, tea and liquor come along with recommendations from experts. Aficionados will discover the secrets of these brilliant pairings. The book ends with starred recipes to make sure there’s no hint of bitterness.

Nothing is more colourful, tasty and diverse than Brazilian cuisine. In over 500 years of natives and immigrants living together, an infinity of dishes has emerged – an irresistible mix of flavours and aromas that share a strong bond with local products and traditions.
Originally a website dedicated to Brazilian dishes for Italians, Sabor Brasil is now a book featuring countless recipes from this huge country, told in a fascinating journey through facts and flavours. In addition to describing the ingredients and cooking procedures, the author also explains the origins of the recipes, which are often linked to specific geographical areas; she analyses how food is experienced by Brazilians and describes where it is enjoyed and the rituals surrounding it.