Category: 廚房書籍
《Tramontana》帶您踏上北義大利的活力之旅，從利古里亞到奧斯塔，收錄超過70道地方食譜，捕捉從海岸到山區的豐富烹飪對比。
《Tramontana》是一趟穿越義大利西北邊境的烹飪旅程——從利古里亞陽光普照的海岸線，到奧斯塔白雪覆頂的山峰。沿著從地中海蜿蜒內陸的古老鹽貿易路線，Simon Bajada 發掘出一幅豐富而驚喜的地方飲食文化織錦，新鮮細膩的海岸菜餚逐漸轉變為山區的奶油濃郁佳餚。沿途，讀者將發現佛卡夏與鷹嘴豆煎餅、核桃醬義大利麵與牛肉義大利餃、蕎麥麵疙瘩與起司玉米粥——每道食譜都反映了該地區的地形、歷史與靈魂。
本書實地與棚內拍攝，這本視覺優美的書籍結合了超過70道易於操作的食譜，搭配引人入勝的攝影與深思熟慮的故事敘述。憑藉其深厚的地域感與實用魅力，《Tramontana》為勇於嘗試的家庭廚師提供了對義大利料理新鮮而真實的視角——根植於傳統，卻充滿現代魅力。
I've cooked the Ligurian pesto and the buckwheat pasta from the mountain chapters, and both tasted like something a nonna would actually make. The 70-plus recipes are grouped by region, so it's easy to cook your way from the coast up to the Alps.
The Aosta Valley section alone was worth it — I made the fontina and rye soup twice in one week. What I didn't expect was how readable it is; the headnotes on each region make it feel like a travelogue, not just a recipe list.
I've cooked the Ligurian pesto and the Aosta Valley polenta from this and both turned out better than the versions I've been making for years. The 70-plus recipes are organized by region, which makes it easy to pick a corner of Northern Italy and cook through it for a week.
