Olive oils, pastas, cheeses, vegetables, pastries, wines...

Bring Italy’s cuisine to you. [America's Test Kitchen and National Geographic's Tasting Italy]( [Tasting Italy]( [Cover Price: $40; Your Price: $29.99] [order now]( Better than a first-class ticket to Italy Dear friend, Here we are, the final email in our series introducing [Tasting Italy]( the big new cookbook full of authentic and approachable recipes, stunning photos, and detailed maps coproduced with our friends at National Geographic. We’re exploring southern Italy and the islands this time, so I’m circling back to my Italian grandmother who was born in Calabria. She lived to be 99 years old, so she was doing something right. Like all Calabrians, she loved hot peppers and spicy foods, so our Pasta all’arrabbiata recipe would make her proud. And I know she’d make our Fennel, Orange, and Olive Salad (I discovered fennel, olives, and many other flavors in her kitchen, so I credit her for my adventurous palate). While she’s been gone a decade, I still think about the lessons she taught me. Among them, that cooking is a joy that connects generations, and it’s the key to a life well lived. I invite you to continue exploring everything that makes Italy, well . . . Italy. The food, certainly, and the history, culture, traditions, beautiful landscape, and friendly people that call the country home. [Tasting Italy]( is your passport to it all. A toast to my grandmother, and to yours, [Jack Bishop Signature] Jack Bishop Chief Creative Officer P.S. Tasting Italy is the ideal gift for anyone who’s enjoyed a plate of pasta (that’s a lot of people). Order two or more copies now and you’ll enjoy free shipping (applies to all orders $35+ from our shop through the holidays). Order by December 12 for ground delivery by Christmas. Eat your way through Italy [ORDER NOW]( Palermo’s ancient Mercato del Capo is as much street theater as food market Discover the Real Italy The geography and history of each of Italy’s 20 administrative regions are covered in enough depth that you’ll really get a lay of the land—major cities, small towns, and everywhere in between. Understand how changing rulers across millennia influenced food, trade, and culture through engaging narratives and detailed maps. Learn about the ingredients and products native to each region, such as olive oils, pastas, cheeses, vegetables, pastries, and wines. Dozens of annual festivals and open-air markets are highlighted. We also provide a glossary so you’ll know your prosciutto cotto (cooked ham) from your prosciutto crudo (raw, air-cured ham) and your trattoria (informal restaurant) from your enoteca (specialty wine bar or high-end wine shop). [Tasting Italy]( reveals the real Italy page by page, region by region, recipe by recipe. It’s a coffee-table book you’ll want to read from cover to cover and a treasured cookbook you’ll want to cook from for years to come. Sumptuous Cookbook and Stunning Travelogue [save 25%]( [Part Three of Tasting Italy. Southern Italy and the Islands. Melting Pot of the Mediterranean.]( In southern Italy, the temperature goes up on everything. The air is hotter, the conversation is hotter—and the cooking is hotter. This is the Italy of yesteryear, of men in suits and dusty shoes assembled in front of baroque churches, women cradling vegetables in their aprons, and herds of sheep on the road. In southern Italy, the good life is defined not by how much money you have, but by how you choose to spend what you’ve got. [Campania. Classical Roots, Vesuvius Soil, and Southern Soul. View of the Amalfi Coast from the villa Rufulo, Ravello.]( [Campania Map]( Travelers who venture into this sun-drenched, color-soaked region—sizzling Naples and its enchanted isles, the surrounding countryside with its Greek temples and feral fig and lemon trees—are struck by this exhilarating, unrestrained napoletanità , the singular Neapolitan way of living. Eggplant Parmesan Parmigiana di melanzane Unlike its Italian American descendant, parmigiana di melanzane is a refined, delicate affair: Thin, silky—and unbreaded—eggplant slices are layered with mozzarella di bufala and tomato sauce and topped with Parmigiano-Reggiano. We’ll show you how to easily achieve creamy, tender eggplant slices every time. [Spaghetti with Clams, Fried Mixed Seafood, Spaghetti with Tomato Sauce]( Vesuvio Eruptions Erupting many times before and after it buried Pompeii in AD 79, Vesuvius ash, mingled with decomposed seaweed, has created some of the most bountiful soils in the world. Map credit below* Bring Italy’s landscapes, culture and cuisine to you [Order Now]( [Puglia. Deep in Greek Italy, with Muslim Flavors. Duo Sorelle rock formations.]( [Puglia Map]( Puglia, the high heel of Italy’s geographic boot, is a peninsula surrounded by 500 miles of dazzling coastline and lapped by the pristine waters of two seas. Its heart beats to an ancient tempo. Olive trees as old as 3,000 years still grow along the Roman road from Puglia to Brindisi. Broccoli Rabe With Garlic and Pepper Flakes Cime di rapa con aglio e peperoncino The typical Italian approach to cooking this vegetable is to blanch, shock, drain, and then sauté the broccoli rabe with strong-flavored aromatics (a lengthy, multipot affair). We found a faster route to perfectly cooked broccoli rabe with an untraditional method. [Tomato and Burrata Salad with Pangrattato and Basil, Fava Bean Puree with Sauteed Escarole, Steamed Mussels With Spicy Tomato Sauce]( The Truth About: Life is Better with Bitter Greens Brassica rapa, variously cime di rapa, broccoletti di rapa, rapini, rappini, rapi, vrucculi, vruccoli, friarielli, and a gaggle of other aliases depending on what part of Italy you are in–descends from the wild mustard that has carpeted Italy’s boot since primeval times. In America, it is dubbed “broccoli rabe” by the produce industry, a nickname that makes native Italians itch. Despite its vague resemblance to broccoli, rapa belongs to the turnip tribe. Rich in fiber, it is loaded with vitamins and compounds that deactivate carcinogens. Its tantalizing bitterness gives you a surprising jab in the mouth that gets your juices flowing, making your taste buds plead for pork sausages, a combination Calabria adores. Eat your way through Italy [save 25%]( [Sicily. An Island Cuisine That Embodies Mediterranean Foodways. The silent hill towns of Sicily.]( [Sicily Map]( Sicily is a place where antiquity collides with modernity and the cultures of the East meet those of the West. The island’s strategic location in the center of the Mediterranean attracted settlement and occupation by different cultures for thousands of years. Sicilian Pizza Sfincione Pizza in Palermo looks more like focaccia than pizza as you know it. But its crisp bottom, thick, soft crust, and perfectly balanced amount of big-flavor toppings is crave-worthy. Our simple three-pronged approach to developing the dough results in the perfect tight, cake-like crumb. [Fried Risotto Balls, Tuna with Sweet and Sour Onions, Pistachio Gelato]( Equipment Review Tough and durable, this baking stone held up well in the rough-and-tumble world of the test kitchen for nearly a decade, producing crisp pizza and deeply golden brown bread. our top-rated baking stone Old Stone Oven Pizza Baking Stone [BUY NOW]( Sumptuous Cookbook and Stunning Travelogue [Order Now]( [Basilicata. From a History of Hunger, a Joy of Eating. Fiery Macaroni, Braised Chicken with Tomatoes and Basil, Potato and Tomato Gratin.]( [Calabria. Greek Bones and a Penchant for Pepper. Vegetable Stew, Grilled Swordfish with Salmorigio Sauce, Fileja with 'Nduja Tomato Sauce]( [Sardinia. A Remote Island with Out-of-This-World Food. Sardinian Gnocchi with Fava Beans and Mint, Fried Zucchini, Chickpea and Fennel Soup.]( Eat your way through Italy, no plane ticket needed [save 25%]( Make Your Own Pasta—It’s Easy! Used in pastas and breads, grains and wheat have been staple crops in Italy since antiquity. Italian pasta is rooted in the southern regions, whether as pasta secca (also called maccheroni)—dried, packaged pasta made from hard wheat and water—or fresh pasta made at home. The farther south you go, the fewer eggs find their way into the dough. By the time you get all the way to Sicily, there is no egg in the pasta dough at all. Tasting Italy includes two recipes for homemade pasta: Fresh Semolina Pasta Eggless doughs made with rougher semolina flour hold on to and absorb sauces better so the pasta becomes infused with the sauce’s flavor rather than the sauce remaining a separate entity. Our recipe includes easy-to-make dough and instructions (with photos) for shaping three pastas: [Orecchiette, Fileja, Malloreddus.]( Fresh Egg Pasta Our rich, versatile egg pasta dough works with both strand pasta and filled pastas and for recipes from all over northern and central Italy. It’s easy to roll and cooks up delicious and springy. You’ll find instructions for making filled pastas with recipes throughout the book. Follow our simple steps to cutting strands with a pasta machine (our favorite is the [Marcato Atlas 150 Wellness Pasta Machine](. [Making Fresh Egg Pasta]( Authentic recipes from every region of Italy [order now]( Let’s continue the journey in your kitchen Catch up on the first two emails—exploring [northern]( and [central]( Italy—in our [Tasting Italy]( series. Better yet, get your copy of the book and discover everything it has to offer. Order two or more copies, check some lucky folks off your gift list, and enjoy free shipping (available now on orders $35+ and always available to All-Access Members of our recipes sites). [Part One: Northern Italy. Squash-Filled Pasta.]( [Part Two: Central Italy. Porchetta.]( Authentic recipes from every region of Italy [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]( *Map credit: Giuseppe Mastrolorenzo and Lucia Pappalardo, Osservatorio Vesuviano, Naples; Pier Paolo Petrone, University of Naples; Michael Sheridan, University of Buffalo, New York 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. We have a single mission: to help you succeed everytime you cook. FOLLOW US [Facebook]( [Twitter]( [Instagram]( [YouTube]( [Pinterest]( DIGITAL MAGAZINES [Cook's Illustrated]( [Cook's Country]( Find digital editions of [Cook’s Illustrated]( and [Cook’s Country]( for iPad on the App Store. 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