Prosciutto, Pancetta, Salame

Prosciutto, Pancetta, Salame

Author: Pamela Sheldon Johns

Publisher:

Published: 2005

Total Pages: 111

ISBN-13: 9781580086172

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The craft of curing meats has been handed down through generations by Italian artisan producers who follow these same careful techniques even today. In PROSCIUTTO, PANCETTA, SALAME, best-selling author of the Italian Artisan cookbook series Pamela Sheldon Johns explores the art of preparing home-made salumi—the generic term that encompasses the range of Italian-made cured meats—and offers more than 40 recipes for antipasti, primi, and secondi. Featuring Grilled Shrimp and Zucchini Wrapped with Pancetta; Risotto with Grilled Sausages; and Sautéed Broccoli Rabe with Pancetta, Garlic, and Mushrooms; this artisan guide even includes instructions for preparing homemade sausage. PROSCIUTTO, PANCETTA, SALAME offers a new appreciation for the integrity and dedication that goes into every slice.Full-color cookbook featuring 40 recipes as well as a detailed resource guide to the best artisanal cured meats, supplies, and products.Includes preparation, curing, and smoking information for a vast number of salumi from various regions in Italy. Features charming profiles of Italian artisan salumi producers who have successfully bridged the gap between maintaining the artisan tradition and achieving commercial success without sacrificing quality.


Book Synopsis Prosciutto, Pancetta, Salame by : Pamela Sheldon Johns

Download or read book Prosciutto, Pancetta, Salame written by Pamela Sheldon Johns and published by . This book was released on 2005 with total page 111 pages. Available in PDF, EPUB and Kindle. Book excerpt: The craft of curing meats has been handed down through generations by Italian artisan producers who follow these same careful techniques even today. In PROSCIUTTO, PANCETTA, SALAME, best-selling author of the Italian Artisan cookbook series Pamela Sheldon Johns explores the art of preparing home-made salumi—the generic term that encompasses the range of Italian-made cured meats—and offers more than 40 recipes for antipasti, primi, and secondi. Featuring Grilled Shrimp and Zucchini Wrapped with Pancetta; Risotto with Grilled Sausages; and Sautéed Broccoli Rabe with Pancetta, Garlic, and Mushrooms; this artisan guide even includes instructions for preparing homemade sausage. PROSCIUTTO, PANCETTA, SALAME offers a new appreciation for the integrity and dedication that goes into every slice.Full-color cookbook featuring 40 recipes as well as a detailed resource guide to the best artisanal cured meats, supplies, and products.Includes preparation, curing, and smoking information for a vast number of salumi from various regions in Italy. Features charming profiles of Italian artisan salumi producers who have successfully bridged the gap between maintaining the artisan tradition and achieving commercial success without sacrificing quality.

Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More

Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More

Author: Hector Kent

Publisher: The Countryman Press

Published: 2014-11-03

Total Pages: 224

ISBN-13: 1581576528

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Make your own dry-cured pork delicacies at home with the know-how you’ll learn from this book. Over the centuries, dry-cured pork has evolved as a food of the changing seasons. Its flavors are truly a taste of the landscape and climate, and they have served as a crucial, long-lasting food source for many cultures. Dry-cured pork is the ultimate slow food. It doesn’t need to be complicated but it’s important to have clear, step-by-step instructions. That’s where Hector Kent comes in. Kent, a science teacher by trade, has written the book he wished he’d had when he made his first prosciutto: One that brings together the critical components of curing in the simplest form possible, with photographs and illustrations to assure the reader of safe and delicious results. In addition to basic recipes, Kent offers readers interviews, advice, and recipes from several trend-setting dry-curing operations across the country.


Book Synopsis Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More by : Hector Kent

Download or read book Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More written by Hector Kent and published by The Countryman Press. This book was released on 2014-11-03 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Make your own dry-cured pork delicacies at home with the know-how you’ll learn from this book. Over the centuries, dry-cured pork has evolved as a food of the changing seasons. Its flavors are truly a taste of the landscape and climate, and they have served as a crucial, long-lasting food source for many cultures. Dry-cured pork is the ultimate slow food. It doesn’t need to be complicated but it’s important to have clear, step-by-step instructions. That’s where Hector Kent comes in. Kent, a science teacher by trade, has written the book he wished he’d had when he made his first prosciutto: One that brings together the critical components of curing in the simplest form possible, with photographs and illustrations to assure the reader of safe and delicious results. In addition to basic recipes, Kent offers readers interviews, advice, and recipes from several trend-setting dry-curing operations across the country.

Salumi

Salumi

Author: John Piccetti

Publisher: Chronicle Books

Published: 2009-03-18

Total Pages: 152

ISBN-13: 9780811864244

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The delicate flavors of salumi, including favorites such as salame, prosciutto, and coppa, reflect generations of Italian craftsmanship ready for both the dining-room table and the party tray. Salumi captures more than 50 delicious recipes incorporating these delicious cured meats into a range of offerings. This primer includes descriptions to help tell the difference between prosciutto and pancetta; a guide for selection, slicing, and storing salumi; serving suggestions; plus wine pairings to create a complete dining experience.


Book Synopsis Salumi by : John Piccetti

Download or read book Salumi written by John Piccetti and published by Chronicle Books. This book was released on 2009-03-18 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: The delicate flavors of salumi, including favorites such as salame, prosciutto, and coppa, reflect generations of Italian craftsmanship ready for both the dining-room table and the party tray. Salumi captures more than 50 delicious recipes incorporating these delicious cured meats into a range of offerings. This primer includes descriptions to help tell the difference between prosciutto and pancetta; a guide for selection, slicing, and storing salumi; serving suggestions; plus wine pairings to create a complete dining experience.

The Cook's Illustrated Meat Book

The Cook's Illustrated Meat Book

Author: Cook's Illustrated

Publisher: America's Test Kitchen

Published: 2014-10-01

Total Pages: 504

ISBN-13: 1940352142

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Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases


Book Synopsis The Cook's Illustrated Meat Book by : Cook's Illustrated

Download or read book The Cook's Illustrated Meat Book written by Cook's Illustrated and published by America's Test Kitchen. This book was released on 2014-10-01 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases

Salumi: The Craft of Italian Dry Curing

Salumi: The Craft of Italian Dry Curing

Author: Michael Ruhlman

Publisher: W. W. Norton & Company

Published: 2012-08-27

Total Pages: 302

ISBN-13: 0393084167

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The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for the eight basic products in Italy’s pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.


Book Synopsis Salumi: The Craft of Italian Dry Curing by : Michael Ruhlman

Download or read book Salumi: The Craft of Italian Dry Curing written by Michael Ruhlman and published by W. W. Norton & Company. This book was released on 2012-08-27 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for the eight basic products in Italy’s pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.

America--Farm to Table

America--Farm to Table

Author: Mario Batali

Publisher: Grand Central Life & Style

Published: 2014-10-07

Total Pages: 352

ISBN-13: 145558469X

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Bestselling author and world-renown chef Mario Batali pays homage to the American farmer-from Maine to Los Angeles-in stories, photos, and recipes. AMERICA -- FARM TO TABLE: Simple, Delicious Recipes Celebrating Local Farmers Mario Batali, who knows the importance of ingredients to any amazing dish, sees farmers as the rock stars of the food world. In this new book he celebrates American farmers: their high quality products and their culture defined by hard work, integrity, and pride. Batali asked his chef friends from Nashville, Tennessee, to San Francisco, to tell him who their favorite farmers were, and those farmers graciously shared their personal stories along with their top-of-the-line produce and products. In Seattle, Chef Matt Dillon introduces readers to Farmer Pierre Monnat, who produces fava beans and lamb. Batali then features those ingredients in such mouth-watering recipes as: Lamb Shank Sloppy Joes and Fava Bean Guacamole. In Washington, DC, Chef Jose Andres from Jaleo introduces us to Farmer Jim Crawford, who grows corn, broccoli, and strawberries Batali's accompanying dishes include: Chilled Sweet Corn Soup and Grilled Salmon with Strawberry Salsa. Other stops along the way include: Tampa; Austin; Nashville; Las Vegas; Los Angeles; New York, San Francisco; Portland, Maine; Chicago; Cleveland; Suttons Bay, Michigan; and Vail, Colorado. With over 100 superb recipes, this is the book that every home cook will want upon returning from the farmer's market or grocers.


Book Synopsis America--Farm to Table by : Mario Batali

Download or read book America--Farm to Table written by Mario Batali and published by Grand Central Life & Style. This book was released on 2014-10-07 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bestselling author and world-renown chef Mario Batali pays homage to the American farmer-from Maine to Los Angeles-in stories, photos, and recipes. AMERICA -- FARM TO TABLE: Simple, Delicious Recipes Celebrating Local Farmers Mario Batali, who knows the importance of ingredients to any amazing dish, sees farmers as the rock stars of the food world. In this new book he celebrates American farmers: their high quality products and their culture defined by hard work, integrity, and pride. Batali asked his chef friends from Nashville, Tennessee, to San Francisco, to tell him who their favorite farmers were, and those farmers graciously shared their personal stories along with their top-of-the-line produce and products. In Seattle, Chef Matt Dillon introduces readers to Farmer Pierre Monnat, who produces fava beans and lamb. Batali then features those ingredients in such mouth-watering recipes as: Lamb Shank Sloppy Joes and Fava Bean Guacamole. In Washington, DC, Chef Jose Andres from Jaleo introduces us to Farmer Jim Crawford, who grows corn, broccoli, and strawberries Batali's accompanying dishes include: Chilled Sweet Corn Soup and Grilled Salmon with Strawberry Salsa. Other stops along the way include: Tampa; Austin; Nashville; Las Vegas; Los Angeles; New York, San Francisco; Portland, Maine; Chicago; Cleveland; Suttons Bay, Michigan; and Vail, Colorado. With over 100 superb recipes, this is the book that every home cook will want upon returning from the farmer's market or grocers.

The Taste of Place

The Taste of Place

Author: Amy B. Trubek

Publisher: Univ of California Press

Published: 2008-05-05

Total Pages: 317

ISBN-13: 052093413X

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How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.


Book Synopsis The Taste of Place by : Amy B. Trubek

Download or read book The Taste of Place written by Amy B. Trubek and published by Univ of California Press. This book was released on 2008-05-05 with total page 317 pages. Available in PDF, EPUB and Kindle. Book excerpt: How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.

Rick Steves Venice

Rick Steves Venice

Author: Rick Steves

Publisher: Rick Steves

Published: 2022-12-06

Total Pages: 610

ISBN-13: 1641714336

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Now more than ever, you can count on Rick Steves to tell you what you really need to know when traveling through Venice. Glide along the canals and meander down the cobblestone alleys as you soak up the art, history, and culture of Venice with Rick by your side. Inside Rick Steves Venice you'll find: Fully updated, comprehensive coverage for spending a week or more exploring Venice Rick's strategic advice on how to get the most out of your time and money, with rankings of his must-see favorites Top sights and hidden gems, from St. Mark's Basilica and the Rialto Bridge to the charming city of Padua How to connect with local culture: Say "buongiorno" to the fish mongers at the morning market, snack on chicchetti at a local wine bar, and people-watch on a sunny piazza Beat the crowds, skip the lines, and avoid tourist traps with Rick's candid, humorous insight The best places to eat, sleep, and relax with a scoop of gelato Self-guided walking tours of lively neighborhoods and museums, plus a Grand Canal Cruise tour Detailed neighborhood maps and a fold-out city map for exploring on the go Over 400 bible-thin pages include everything worth seeing without weighing you down Complete, up-to-date information on the San Marco District, Santa Croce, Cannaregio, and more, with side trips to Padua, Vicenza, Verona, and Ravenna Covid-related travel info and resources for a smooth trip Make the most of every day and every dollar with Rick Steves Venice. Spending less than a week in the city? Check out Rick Steves Pocket Venice!


Book Synopsis Rick Steves Venice by : Rick Steves

Download or read book Rick Steves Venice written by Rick Steves and published by Rick Steves. This book was released on 2022-12-06 with total page 610 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now more than ever, you can count on Rick Steves to tell you what you really need to know when traveling through Venice. Glide along the canals and meander down the cobblestone alleys as you soak up the art, history, and culture of Venice with Rick by your side. Inside Rick Steves Venice you'll find: Fully updated, comprehensive coverage for spending a week or more exploring Venice Rick's strategic advice on how to get the most out of your time and money, with rankings of his must-see favorites Top sights and hidden gems, from St. Mark's Basilica and the Rialto Bridge to the charming city of Padua How to connect with local culture: Say "buongiorno" to the fish mongers at the morning market, snack on chicchetti at a local wine bar, and people-watch on a sunny piazza Beat the crowds, skip the lines, and avoid tourist traps with Rick's candid, humorous insight The best places to eat, sleep, and relax with a scoop of gelato Self-guided walking tours of lively neighborhoods and museums, plus a Grand Canal Cruise tour Detailed neighborhood maps and a fold-out city map for exploring on the go Over 400 bible-thin pages include everything worth seeing without weighing you down Complete, up-to-date information on the San Marco District, Santa Croce, Cannaregio, and more, with side trips to Padua, Vicenza, Verona, and Ravenna Covid-related travel info and resources for a smooth trip Make the most of every day and every dollar with Rick Steves Venice. Spending less than a week in the city? Check out Rick Steves Pocket Venice!

The Good Housekeeping Cookbook

The Good Housekeeping Cookbook

Author: Susan Westmoreland

Publisher: Hearst Books

Published: 2004-03

Total Pages: 848

ISBN-13: 9781588163981

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We all need a little help in the kitchen, and there's no more reliable guidebook than the one you hold in your hands.


Book Synopsis The Good Housekeeping Cookbook by : Susan Westmoreland

Download or read book The Good Housekeeping Cookbook written by Susan Westmoreland and published by Hearst Books. This book was released on 2004-03 with total page 848 pages. Available in PDF, EPUB and Kindle. Book excerpt: We all need a little help in the kitchen, and there's no more reliable guidebook than the one you hold in your hands.

Rick Steves Italy 2020

Rick Steves Italy 2020

Author: Rick Steves

Publisher: Rick Steves

Published: 2019-12-17

Total Pages: 1269

ISBN-13: 1641711558

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From the Mediterranean to the Alps, from fine art to fine pasta, experience Italy with Rick Steves! Inside Rick Steves Italy 2020 you'll find: Comprehensive coverage for planning a multi-week trip to Italy Rick's strategic advice on how to get the most out of your time and money, with rankings of his must-see favorites Top sights and hidden gems, from the Colosseum and Michelangelo's David to corner trattorias and that perfect scoop of gelato How to connect with local culture: Walk in Caesar's footsteps through the ruins of the Forum, discover the relaxed rhythms of sunny Cinque Terre, or chat with fans about the latest soccer match (calcio, to locals) Beat the crowds, skip the lines, and avoid tourist traps with Rick's candid, humorous insight The best places to eat, sleep, and experience la dolce far niente Self-guided walking tours of lively neighborhoods and museums Vital trip-planning tools, like how to link destinations, build your itinerary, and get from place to place Detailed maps, including a fold-out map for exploring on the go Useful resources including a packing list, Italian phrase book, a historical overview, and recommended reading Over 1,000 bible-thin pages include everything worth seeing without weighing you down Annually updated information on Venice, Padua, the Dolomites, Lake Country, Milan, the Italian Riviera, Florence, Pisa, Lucca, Hill Towns of Central Italy, Siena, Tuscany, Rome, Naples, Pompeii, Capri, the Amalfi Coast, and much more Make the most of every day and every dollar with Rick Steves Italy 2020. Planning a one- to two-week trip? Check out Rick Steves Best of Italy.


Book Synopsis Rick Steves Italy 2020 by : Rick Steves

Download or read book Rick Steves Italy 2020 written by Rick Steves and published by Rick Steves. This book was released on 2019-12-17 with total page 1269 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the Mediterranean to the Alps, from fine art to fine pasta, experience Italy with Rick Steves! Inside Rick Steves Italy 2020 you'll find: Comprehensive coverage for planning a multi-week trip to Italy Rick's strategic advice on how to get the most out of your time and money, with rankings of his must-see favorites Top sights and hidden gems, from the Colosseum and Michelangelo's David to corner trattorias and that perfect scoop of gelato How to connect with local culture: Walk in Caesar's footsteps through the ruins of the Forum, discover the relaxed rhythms of sunny Cinque Terre, or chat with fans about the latest soccer match (calcio, to locals) Beat the crowds, skip the lines, and avoid tourist traps with Rick's candid, humorous insight The best places to eat, sleep, and experience la dolce far niente Self-guided walking tours of lively neighborhoods and museums Vital trip-planning tools, like how to link destinations, build your itinerary, and get from place to place Detailed maps, including a fold-out map for exploring on the go Useful resources including a packing list, Italian phrase book, a historical overview, and recommended reading Over 1,000 bible-thin pages include everything worth seeing without weighing you down Annually updated information on Venice, Padua, the Dolomites, Lake Country, Milan, the Italian Riviera, Florence, Pisa, Lucca, Hill Towns of Central Italy, Siena, Tuscany, Rome, Naples, Pompeii, Capri, the Amalfi Coast, and much more Make the most of every day and every dollar with Rick Steves Italy 2020. Planning a one- to two-week trip? Check out Rick Steves Best of Italy.