Description
A cookbook and wine guide celebrating the regional traditions and exciting innovations of modern Italian cooking, from San Francisco’s SPQR restaurant.
The Roman Empire was once famous for its network of roads. By following the path of these thoroughfares, Shelley Lindgren, wine director and co-owner of the acclaimed San Francisco restaurants A16 and SPQR, and executive chef of SPQR, Matthew Accarrino, explore Central and Northern Italy’s local cuisines and artisanal wines.
Throughout every of the eight featured regions, Accarrino offers not only a modern version of Italian cooking, but also his own take on these continuously evolving regional specialties. Recipes like Fried Rabbit Livers with Pickled Vegetables and Spicy Mayonnaise and Fontina and Mushroom Tortelli with Black Truffle Fonduta are elevated and thoughtful, reflecting Accarrino’s extensive knowledge of traditional Italian food, but also his center of attention on precision and technique. Along with recipes, Accarrino elucidates basic kitchen skills like small animal butchery and pasta making, in addition to newer techniques like sous vide—all of which are prodigiously illustrated with step by step photos.
Shelley Lindgren’s uniquely informed essays on the wines and winemakers of every region reveal the most interesting Italian wines, highlighting overpassed and little-known grapes and producers—and explaining how every reflects the region’s unique history, cultural influences, climate, and terrain. Lindgren, one of the vital foremost authorities on Italian wine, shares her deep and unparalleled knowledge of Italian wine and winemakers through producer profiles, wine recommendations, and personal observations, making this a necessary addition to any wine-lover’s library.
Brimming with both discovery and tradition, SPQR delivers the most efficient of modern Italian food rooted in the regions, flavors, and history of Italy.