Maureen B. Fant

discovering Italy through its food

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Trattorias of Rome, Florence, and Venice

This 274-page paperback, which will fit in a large jacket pocket or smallish handbag, contains listings in the three title cities of places to find traditional food and drink, sometimes in highly evolved form. The establishments range from medium-raunchy up to quite elegant, and thus cover a good deal more than simply trattorias, but that wouldn't all fit in the title.

Besides the listings, which try to take some notice of cultural, even archaeological, context, there's a glossary and lots of etiquette tips and practical advice. I love telling people how to behave in Italian restaurants.

People tell me they enjoy reading the book even when they're not looking for a place to eat. I do think it gives value beyond what you can download free from the Internet.

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Selected Works

Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few.
Food culture and recipes with fabulous photos
A personal guide to traditional eating and drinking in three cities
A to Z Italian-English lexicon of food terminology
The Classical World
A source book on ancient women
By Oretta Zanini De Vita