Autentico: Cooking Italian, the Authentic Way

How to cook like a true Italian

About Autentico (Description from Amazon):

Autentico is an introduction to the true flavors of Italy. From the bright notes of fresh olive oil to the hearty warmth of slow-cooked ragú, Rolando Beramendi, importer and connoisseur of the finest ingredients from Italy, has crafted a perfect guide to authentic Italian food.

Unlike many Italian cookbooks, Autentico goes far beyond pasta. In a world where culinary shortcuts, adulteration, misleading labeling, and mass production of seemingly “authentic” food rule, culinary archaeologist, innovator and cooking teacher Rolando Beramendi has kept centuries-old culinary traditions alive. That’s authentic!

In Autentico, Rolando details how to make classic dishes from Spaghetti Cacio e Pepe to Risotto in Bianco and Gran Bollito Misto as they are meant to be – not the versions that somehow became muddled as they made their way across the globe. Among the 120 recipes, you’ll find Baked Zucchini Blossoms filled with sheep's milk ricotta; Roast Pork Belly with Wild Fennel; Savoy Cabbage Rolls made with farro and melted fontina; Orecchiette with Sausage and Broccoli Rabe; Risotto with Radicchio; and a Lamb Stew with ancient Spice Route flavors that have roots from the times of Marco Polo and could have been served to the de’ Medici during the Renaissance. And of course, there are dolci (desserts): Summer Fruit Caponata, Meringata with Bitter Chocolate Sauce, and a simple, moist, and succulent Extra Virgin Olive Oil Cake. Colored by the choicest ingredients from the shores of Italy and beyond, the pages of Autentico offer a rich taste of the Italy’s history, brought to life in the modern kitchen.


Hardcover Cook review coming soon!


Recipe Reviews:

 
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Roman-Style Semolina Rounds with Butter and Parmigiano-Reggiano (Gnocchi di Semolino Alla Romana)

Review coming soon

 5 forks out of 5

5 forks out of 5

 
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Steamed Potatoes with Red Onions and Capers (Insalata Pantesca)

Like many of Rolando's recipes the key to this one is using good ingredients, particularly olive oil.

 5 forks out of 5

5 forks out of 5

 
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Roasted Red Peppers with Farro and Tuna (Peperoni Ripieni di Farro e Tonno)

Review coming soon

 5 forks out of 5

5 forks out of 5

 

Pantelleria-Style Slow-Braised Tuna (Tonno alla Pantesca)

Recipe review coming soon

 4 forks out of 5

4 forks out of 5

 
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Tuscan Ragù, My Way (Il Mio Ragù Alla Toscana)

Recipe review coming soon

 5 forks out of 5

5 forks out of 5

 
 

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Autentico on The Daily Meal