Events by Country


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 • Bruschetta
 • Pesto alla Siciliana
 • Pesto alla Genovese
 • Arrosto con Patate
 • Torta cioccolato e ricotta


May 6, 2012

Ciao! Italian Dishes!

Italian Cooking Event - UTDinner

Alessio, a guest lecturer from Italy in the Faculty of Applied Science and Engineering, is a very passionate cook. Before the event, he and I went to Little Italy in Toronto and stopped by three shops. He carefully chose everything, particularly, bread, cheese, pasta, and pine nuts. Although our limited budget did not allow him to obtain everything he wanted, all the dishes were delicious. You can see what we bought in the frontispiece of the magazine below.

If you would like to know more about Food, Culture, and Nutrition in Italy, you may check the recommended book list by Lisa Sasson, a Clinical Associate Professor of Nutrition and Food Studies at New York University.


Barzini, Luigi. The Italians: A Full-Length Portrait Featuring their Manners and Morals. New York: Simon & Schuster, 1996 (1964).

Capatti, Alberto and Massimo Montanari. Italian Cuisine: A Cultural History. Trans. Aine O’Healy. New York: Columbia U.P., 2003.

Counihan, Carole M. Around the Tuscan Table: Food, Family, and Gender in Twentieth-Century Florence. New York: Routledge, 2004.

Hearder, Harry. Italy: A Short History. New York: Cambridge U.P., 2001.

Helstosky, Carole F. Garlic and Oil: Food and Politics in Italy. New York: Berg, 2004.

Jones, Tobias. The Dark Heart of Italy: Travels through Time and Space across Italy. London: Faber and Faber, 2003.

Leavitt, David. Florence, A Delicate Case. New York: Bloomsbury, 2002.

Lewis, Norman. Naples ’44. London: Palace Athene, 2003.

Lewis, R.W.B. The City of Florence: Historical Vistas & Personal Sightings. New York: Henry Holt & Co., 1995.

Parasecoli, Fabio. Food Culture in Italy. Westport, CT: Greenwood, 2004.

Slow Food Editore. A World of Presidia: Food, Culture & Community. White River Jct. , VT: Chelsea Green, 2005.


RECOMMENDED BOOKS on Italian Food and Wine

Anderson, Burton. Treasures of the Italian Table: Italy’s Celebrated Foods and the Artisans Who Make Them. New York: William Morrow, 1994.

Andrews, Colman. Flavors of the Riviera: Discovering Real Mediterranean Cooking. New York: Bantam, 1996.

Artusi, Pellegrino. Science in the Kitchen and the Art of Eating Well. Trans. Murtha Baca. Toronto: U. of Toronto P., 2004.

Bastianich, Joseph and David Lynch. Vino Italiano: The Regional Wines of Italy. New York: Clarkson Potter, 2002.

David, Elizabeth. Italian Food. London: Penguin, 1989 (1954).

Field, Carol. Celebrating Italy. New York: William Morrow, 1990.

Gray, Patience. Honey from a Weed: Fasting and Feasting in Tuscany, Catalonia, The Cyclades, and Apulia. New York: Harper & Row, 1987.

Jenkins, Nancy Harmon. Flavors of Tuscany: Traditional Recipes from the Tuscan Countryside. New York: Broadway, 1998.

Kaspar, Lynne Rosetto. The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food. New York: William Morrow, 1992.

Lanza, Anna Tasca. The Heart of Sicily: Recipes and Reminiscences of Regaleali, A Country Estate. Woodbury, CT: Ici La Press, 1993.

Negrin, Micol. Rustico: Regional Italian Country Cooking. New York: Clarkson Potter, 2002.

Plotkin, Fred. La Terra Fortunata: The Splendid Food and Wine of Friuli-Venezia Giulia. New York: Broadway, 2001.

Roden, Claudia. The Food of Italy, Region by Region. London: Vintage, 1999 (1989).

Root, Waverley. The Food of Italy. New York: Vintage, 1992 (1971).

Tornabene Wanda and Giovanna, with Carolyn Carreño. 100 Ways To Be Pasta: Perfect Pasta Recips from Gangivecchio (Sicily). New York: Knopf, 2005.

de Vita, Oretta Zanini. The Food of Rome and Lazio: History, Folklore, and Recipes. Trans. Maureen B. Fant. Rome: Alphabyte di Maureen Brown, 1994.

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