NEW! Join us & National Geographic as we eat our way through Italy.

Tasting Italy: Cookbook, travel guide, passport to food heaven [Tasting Italy. A Culinary Journey from America's Test Kitchen and National Geographic]( [Tasting Italy]( [Cover Price: $40; Your Price: $29.99] [order now]( Explore Italy region by region, recipe by recipe with expert test cooks and travel guides Dear friend (Ciao amico), My first love in the kitchen was Italian. I’m speaking about my maternal grandmother, Katherine Pizzarello. But I’m also thinking about the dishes of my childhood: sumptuous lasagna studded with tiny meatballs; veal involtini filled with Parmigiano, garlic, pine nuts, and parsley; and chewy pine nut macaroons. Like many Italian Americans, I assumed that my grandmother had been cooking real Italian food. However, as I traveled Italy for the first time as a twenty-year-old, I realized that the food I’d loved as a child—rooted in Southern Italy but transformed by the abundance of ingredients and newfound wealth in America—wasn’t anywhere on the menu. Lucky me . . . I got to fall in love with Italian food all over again. With its myriad regional flavors, Italian food doesn’t have a national character, but the Italian way of eating does: a reverence for local ingredients, sensitively and simply prepared and enjoyed alongside family and friends, slowly and with gusto. We’ve teamed up with the travel and culture experts at National Geographic to capture Italy’s magnificent regional cuisine, culture, and landscapes in a one-of-a-kind book— [Tasting Italy](. [Book Flip Animation]( The book is divided into three chapters—Northern, Central, and Southern Italy—and covers so much territory in such detail that we’re creating three book introduction emails for you to showcase it all. We’re traveling through Northern Italy now, Central Italy in November, and Southern Italy in December. But you don’t have to wait to get all of [Tasting Italy](. Order your copy now and start exploring—and cooking—as soon as it’s delivered to your door. Do you know someone who on any given day would rather be in Italy? (My hand is raised.) The holidays are coming. Give them a big, beautiful, impressive copy of [Tasting Italy]( and watch the delight dawn on their face. As my grandmother would say before her magnificent Sunday supper: buon appetito! [Jack Bishop Signature] Jack Bishop Chief Creative Officer Eat your way through Italy [save 25%]( [Map of Italy's regions]( Each of Italy’s 20 regions has traditional cooking styles and key ingredients Map: Julia della Crocce The Land of Plenty Tasting Italy explores the country’s 20 administrative regions through key ingredients such as celebrated cheeses and prized crops, specialties such as trademark pasta shapes and local breads, and food attractions such as famous farmers’ markets and festivals. Hundreds of spectacular photographs transport you from ancient villages perched on seaside cliffs into the hearts of Rome, Milan, Florence, and Venice. Thirty detailed maps chart the country’s rulers, cultural and social influencers, and evolution—even Italian ancestry in America. And, region by region, recipe by recipe, the test kitchen brings foolproof versions of [universally loved dishes and authentic hidden gems]( home to your kitchen. The Italian Way of Eating [An Italian Cafe]( It is rare for an Italian to have just one course, even when eating light. The courses, however, are small. It takes up to 30 minutes for the brain to recognize that you have had one mouthful of food. Multiple small courses take longer to eat, giving your brain a chance to tell your stomach when it is full before you have overeaten. So while it may seem like Italian meals are food orgies, you may actually eat less. The largest meal of the day is lunch, which typically includes two courses: soup, risotto, and/or pasta followed by a smaller portion of protein (either meat or fish) with vegetable side dishes or salad, finishing with fruit and perhaps cheese. Authentic dishes. Accessible ingredients. Streamlined techniques. America’s Test Kitchen’s unparalleled testing process uncovers the best ways to achieve authentic flavors while keeping recipes accessible to home cooks. For [perfectly creamy polenta]( without hours of stirring, we add a secret ingredient: baking soda. A special mix of procurable meats produces the ultimate Bolognese sauce—glossy and ultrarich. And don’t forget the gelato! Grinding the nuts to release their volatile oils and incorporating a touch of cornstarch yields a pistachio gelato as smooth and creamy as Sicilian gelateria versions. Immerse yourself in Italian food and culture [save 25%]( [Northern Italy: Europe's Culinary Gateway to Italy]( If there was but one word to describe the food of Italy’s northern regions, it would be “rich.” This territory, which tumbles from the snow-peaked dolomites down to the vast Po River Valley, is Italy’s butter belt, where dairy trumps olive oil, fresh egg pasta beats dried, and meat is supreme. This is ground zero for Italian capitalism. As they say in Italy, “For every church in Rome, there is a bank in Milan.” While Northern Italians may live a fast-paced, modern lifestyle, their cuisine remains rooted in the rustic flavors of the land. [Region of Northern Italy. Piedmont.]( [Piedmont Map]( There are eight provinces in modern Piedmont: Alessandria, Asti, and Cuneo, which are famous for their wines; Verbano-Cusio-Ossola, which includes glorious Lake Maggiore, whose microclimate allows for Eden-like gardens of olive and lemon trees; Turin, the industrial heart of the region, with its coolly elegant capital city and delectable chocolatiers; and finally Novara, Vercelli, and Biella, home to so much Italian rice. [Beef Braised in Barolo]( Beef Braised in Barolo Brasoto al Barolo Rich, full-bodied, and velvety, the Barolo (often called the king of wines) reduces to an ultraluxurious and complex-tasting sauce that can’t be achieved with a lighter-bodied wine. [Warm Anchovy and Garlic Dipping Sauce, Agnolotti, Chocolate-Hazelnut Cake]( [save 25%]( [Region of Northern Italy. Liguria.]( [Liguria Map]( A narrow, mountainous arc of coastline strung between the French Riviera and the Tuscan frontier, overlooking 200-plus miles of the radiant Mediterranean. Ligurians still cultivate ancient crops on the narrow strip of earth pinched between the sea and the hillsides. The Riviera di Levante’s enchanting towns, with names such as Golfo Paradiso, Portofino, and Gulf of Poets, evoke its color and romance. [Trofie Pasta with Pesto, Potatoes, and Green Beans]( Trofie Pasta with Pesto, Potatoes, and Green Beans Trofie alla genovese This dish features little twisted tubes of pasta that trap pesto in their coils, as well as green beans and potatoes—the latter for soaking up the flavorful pesto and adding extra body to the sauce thanks to an unusual prep technique. [Rosemary Focaccia, Pasta with Walnut Sauce, Whole-Roasted Branzino]( Terroir to Table: Pesto With a Pedigree [Spaghetti with Pesto]( The very emblem and essence of Liguria’s cooking is basil, an obsession that goes back to ancient times. Lest you think all basil pesto is the same, the Ligurians will set you straight. There is pesto genovese, the real thing, and its pretenders. The Genovese Pesto Consortium, founded in 2011, has codified the true recipe. According to tradition, the correct pasta varieties to support the unctuous sauce are trenette, trofie, or potato gnocchi. Basta. [save 25%]( [Region of Northern Italy. Emilia-Romagna.]( [Emilia-Romagna Map]( If this region’s capital city, Bologna, is fabled for its culinary treasures, so are the other provinces in the Padan Plain, places with names such as Modena, Parma, and Ferrara that roll off the tongues of food lovers everywhere. This is cattle and hog territory, land of silky hams, famed cheeses, and pastas with whimsical names such as cappelletti (little hats) and tortelli con la coda (pies with tails), all lubricated with good wine. [Squash-Filled Pasta]( Squash-Filled Pasta Cappellacci di zucca All these butternut-squash-and-Parmigiano-Reggiano-filled pasta pillows need for sauce is a toss in melted sage butter. [Milk-Braised Pork Roast, Tortellini in Broth, Bolognese Sauce]( The Italian Table: Parmigiano Reggiano, The Real Deal [A block of Parmesan]( Parmigiano-Reggiano, despite its name, is made throughout the Po Valley. Family cheesemakers rise early to collect the morning milk from which the cheese is made. Large operation or small, what remains consistent are the strict traditional protocols that prevent its production from ever becoming industrial. As a wheel of cheese ages for 18 months to four years, its flavor intensifies. When it’s cleaved open, its aroma conveys the life and memories of whole villages. [save 25%]( [Valle d'Aosta. Hearty fare for travelers. Potato Gnocchi with Fontina Sauce, Castle of Saint-Pierre, Stuffed Veal Cutlets with Prosciutto and Fontina.]( [Lombardy. Connoisseurs of Country Cuisine. Saffron Risotto, A vineyard of Franciacorta DOCG, Panettone.]( [Trentino-Alto Adige. Where the Foods of Austria and Italy Merge. Half Moon Stuffed Pasta with Spinach and Ricotta, The Odle mountains, Apple Strudel.]( [Veneto. La Serenissima and Her Bounteous Region. Grilled Radicchio, Violet artichokes of Veneto, Tiramisu.]( [Friuli-Venezia Giulia. Homeland with Pan-European Cuisine. Barley and Bean Soup, Grilled Cornish Game Hens, Braised Savoy Cabbage with Pancetta.]( Travel through Italy with National Geographic and America’s Test Kitchen [save 25%]( Continue the Journey . . . Keep your eye out for emails showcasing the Central Italy and Southern Italy chapters of Tasting Italy. Even better: [Order your copy of Tasting Italy now]( and it will ship right away from our shop. Your copy will arrive before the book is available in stores. Order two or more copies, get your holiday shopping done early, and enjoy free shipping (always available on orders of $40 or more). [Central Italy. Sausages with Onions and Grapes, Spaghetti Carbonara, Linguine with Seafood.]( [Southern Italy and the Islands. Tomato and Burrata Salad, Pistachio Gelato, Tomato Gratin.]( See Italy up close as never before [order now]( [Tasting Italy: A Culinary Journey]( Featuring authentic, kitchen-tested recipes; 300 gorgeous color photographs; and 30 maps, [Tasting Italy]( takes you on a captivating journey through the rich history of Italian cuisine, region by region. Discover the origins of celebrated cheeses, the nuances of different wine-making regions, the best farmers’ markets in Venice, and so much more. [Cover Price: $40; Your Price: $29.99] [order now]( Our family of brands [America's Test Kitchen]( [Cook's Illustrated]( [Cook's Country]( [Kids]( [Cooking School]( America’s Test Kitchen is the home of Cook’s Illustrated and Cook’s Country magazines, America’s Test Kitchen and Cook’s Country public televisions shows, all-new America's Test Kitchen Kids, dozens of cookbooks, member websites, and the America's Test Kitchen Cooking School. 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