Description
“Wonderful culmination of Trabocchi’s genius talent and the traditional heritage of Le Marche… beautiful collection of refined, yet classic dishes.” (Daniel Boulud )
“From my first meal at Maestro, I have been a huge fan of Trabocchi’s… combines tradition and innovation.” (Cesare Casella )
“A beautiful postcard from Le Marche. Thank you Fabio for sharing these wonderful treasures!” (Michel Richard )
“A rare innovator in Italian cuisine and pioneer… an amazing cookbook with terrific food, incredible flavors… a classic.” (Hubert Keller )
“I have always had a great admiration for Fabio’s cooking… ‘Bravo, Fabio,’ you make Italy proud!” (Roberto Donna )
“Trabocchi invites us home… an accomplished and daring chef, he rewards us with unique and wonderfully approachable, treasured family recipes.” (Patrick O'Connell )
“Move over, Tuscany. Italy’s Le Marche region is moving onstage Trabocchi has quickly become a star among Washington chefs.” (Phyllis Richman, former Washington Post restaurant critic )
Présentation de l'éditeur
Named a Best New Chef in America by Food & Wine and Best Chef: Mid-Atlantic by the James Beard Foundation, rising star Fabio Trabocchi offers a unique take on his native cuisine, that of the until-now-overlooked Le Marche region of Italy.
Every chef is a product of a place and a tradition. Fabio Trabocchi's soul is in the Italian province of Le Marche. Equidistant from Rome and Florence, Le Marche is on the Adriatic coast, bordered to the north by Emilia-Romagna, to the west by Tuscany and Umbria, and to the south by Lazio and Abruzzo. This geography accounts for the rich variety of Le Marche's food traditions. The first chefs of Le Marche assimilated recipes, ingredients, and techniques from visiting mariners from Greece and North Africa. In his debut cookbook, Trabocchi showcases his signature style of cooking—called "soulful and passionate—not pretentious" by Food & Wine—combining traditional elements of Italian cuisine with a contemporary European sensibility that draws on the many flavors he's experienced throughout his extensive travels and techniques honed at restaurants around the world.
