Soffritto: A return to Italy
Jan 2011 · Allen & Unwin
Ebook
355
Pages
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About this ebook
Every Italian cook has a soffritto - the 'starter kit' of olive oil, garlic and herbs from which a great dish is built. Lucio Galletto was in search of the soffritto of his life.
He'd grown up between the tables of a restaurant built by his family on a beach in north west Italy. He had moved to Australia for love, and launched two successful restaurants.
Now Lucio goes home again to recover what he may have lost in translation - an emotional journey that introduces the fishermen, farmers, cooks, winemakers, shepherds, hunters, waiters and scholars of the region that gave the world pesto, parmesan, prosciutto, ravioli, white truffles and balsamic vinegar.
Soffritto is a family saga, an eating guide, a war adventure, a travel memoir and a love story.
He'd grown up between the tables of a restaurant built by his family on a beach in north west Italy. He had moved to Australia for love, and launched two successful restaurants.
Now Lucio goes home again to recover what he may have lost in translation - an emotional journey that introduces the fishermen, farmers, cooks, winemakers, shepherds, hunters, waiters and scholars of the region that gave the world pesto, parmesan, prosciutto, ravioli, white truffles and balsamic vinegar.
Soffritto is a family saga, an eating guide, a war adventure, a travel memoir and a love story.
About the author
DAVID DALE writes and speaks about popular culture and social change for newspapers, magazines and websites. He has been a political reporter for The Australian, breakfast broadcaster for the ABC and editor of The Bulletin. His books include Lucio's Ligurian Kitchen, The Little Book of Australia and The Perfect Journey. LUCIO GALLETTO was born into a family of farmers and restaurateurs in Liguria, north west Italy. He was studying to become an architect when he fell in love with a visiting Australian and moved to Sydney, where he founded one of Australia's most awarded Italian restaurants. In 2008 he received the OAM for services to hospitality and the arts.
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