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Sometime in the 1950s, Emiko Davies' nonno-in-law began the tradition of ringing in the new year with tortellini al sugo. He served it along with spumante and a round of tombola, and sparked a trend; up until the 1970s, you could find tortellini at midnight on New Year's Eve in the bars around the Tuscan town of Fucecchio.This is just one of the heirloom dishes in this collection, for which Emiko Davies has gathered some of her favorite family recipes. They trace generations that span the length of Italy, from the Mediterranean port city of Taranto in the southern heel of Puglia to elegant Turin, the city of aperitif and Italian cafe culture in the far north and, finally, back to Tuscany, which Emiko calls home. Tortellini at Midnight is a book rich with nostalgia, with fresh, comforting food and stunning photography. It is a book that is good for the soul.

Go with the Grains ~Enjoy recipes using amaranth, barley, buckwheat, bulgur, corn, millet, oats, rice, rye, sorghum, triticale, wheat, and wild rice. Ah - the Pastas! ~ Make homemade pasta for ravioli, spaghetti, lasagna, tortellini, and more. ~ Dozens of original sauces, including a selection of quick sauces. Special Features ~Cooking without Salt ~Grains Cooking Chart ~Who's Who of Legumes

Gathers fifty recipes for ravoli, lasagne, tortellini, gnocchi, manicotti, crespelle, angolotti, and tortellini

The whole world knows that Bologna is the European capital of the dinner table. It is the city that brought us tagliatelle, lasagne and tortellini, but also the less known cotoletta, friggione, bollito and torta di riso. It is also the city that lends its name to one of the most famous salumi, which in Italian is called Mortadella. This book recounts the traditional recipes of the ancient Bolognese cuisine; dishes that are flavorful, delicate, rich, and above all, easy to prepare. The beauty of Bolognese cuisine lies in the relationship between wonderful food and simplicity. The only Bolognese recipe book in English!!!

This chunky little cookbook includes recipes for all the Italian pasta classics, from Spaghetti with Meatballs and Tortellini in Meat Stock, to Ricotta Ravioli and Seafood Lasagne. But it also features a host of recipes for risotto, paella, and Asian rice dishes, as well as chapters on noodles, grains, and soups.