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slicing and pounding and illus.

with tomato, oregano, and capers

skewered cubes and pork sausage, pan-roasted with sage and white wine

stew

cuts for

with mushrooms

with sage, white wine, and cream

with tomatoes and peas

stuffed lettuce soup with

vegetables

charcoal-grilled

flavor base for

insaporiere (“making tasty”)

mixed greens, sauteed, with olive oil and garlic

mixed platter

pinzimonio

raw, with hot Piedmontese dip

risotto

with red wine

spring vegetables, tomato, and basil

salad, mixed cooked

sauce, for pasta

side dishes

soup

bean and vegetable

Romagna style

spring vegetable

summer, with rice and basil, Milan style

spareribs with, for polenta

when to add salt to

Venetian lemon and strawberry “Slush” with sparkling wine

Venetian rice and pea soup

vermicelli, sauces for, list

Vialone Nano rice

vinegar

balsamic, 1.1, 18.1

in salads

vitello

all’uccelletto

scaloppine di

cotolette di

messicani di

tonnato, 12.1, 18.1

vitellone

walnut cake

whole-wheat bread

winter meatballs with Savoy cabbage

zabaglione

cold, with red wine

zampone

ziti

zucchini

baked, stuffed with ham and cheese

blossoms, crisp-fried

fried

with flour and water batter

in vinegar and garlic

frittata, with basil

gratin with tomato and marjoram

hollowed, stuffed with beef, ham, and Parmesan cheese

how to buy

how to clean

risotto with

salad, boiled

lemon juice variation all’agro

sauce

with basil and beaten egg yolk

of fried zucchini, with garlic and basil

sautéed rounds, with onions

sauteed rounds, with oregano

with tomato and basil

zuccotto

variation with ice cream

zuppa

acquacotta

La Jota

minestrina tricolore

minestrone alla Romagnola

passatelli

pasta e fagioli

di pesce

risi e bisi

zuppa inglese

Sandro Fioriti’s variation

A NOTE ABOUT THE AUTHOR

MARCELLA HAZAN was born in Cesenatico, a fishing village on the Adriatic in Emilia-Romagna, Italy’s foremost gastronomic region. After receiving her doctorates from the University of Ferrara in natural sciences and in biology, she lived and traveled throughout Italy. In 1967 she and her husband, Victor, an Italian-born American, came to New York, and shortly thereafter Mrs. Hazan started giving lessons in Italian cooking in her New York apartment. With the publication of The Classic Italian Cook Book, her repuration as America’s premier teacher of northern Italian cooking spread throughout the country. Her second cookbook, More Classic Italian Cooking, was published in 1978 to broad acclaim, and the school she opened in Bologna, Italy, drew students from throughout the world. In 1986, her third book, Marcella’s Italian Kitchen, was published. Mrs. Hazan now teaches cooking classes in Venice, where she lives in the sixteenth-century palazzo whose top floor she and her husband have restored.