Library
Over the years the Italian Trade Commission has published and distributed in the United States many books and brochures aimed to educate the public on the foods and wines of Italy. A selection of the most popular and requested titles has been made available in this section for your convenience as printable PDF files. Please note that some publications are no longer available in print and therefore may contain outdated information. For the latest news and data on a specifc Italian product, please refer to the appropriate section in the website.
Italian Pavilion Exhibitor Directory Winter Fancy Food Show 2012
Exhibitor Directory Winter Fancy Food Show January 14 -17th
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ITALIAN EXHIBITORS' DIRECTORY
Italian Trade Commission Exhibitors' Directory for the 2011 Summer International Fancy Food and Confection Show
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ITALY at VINEXPO SEMINAR PROGRAM
"WINE TELLS THE HISTORY OF ITALY " seminar series presented by the Italian Trade Commission at VINEXPO, Bordeaux, France this June 19-26th 2011.
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Dolce Italia
Enjoy the sweeter side of Italian cuisine, with an overview of Italy’s many pastries, biscuits, cakes and cookies. From panettone, colomba, pandorini, to chocolates, cookies and amaretti, this booklet reveals the history and culture of Italian life that has become popularly known as Dolce Italia.
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The Colour of Gold
This guide offers an introduction to the history, curiosities and recipes behind the "Queen of Italian cookery": pasta. This booklet describes the numerous shapes and forms of pasta such as penne, farfalle, fusilli and linguine, offering suggestions on how to prepare them according to typical Italian traditions.
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The Cheeses of Italy (book)
Follow author Rotraud Michael-Degner on a gastronomic tour of the most loved and world renowned Italian cheeses. Discover the history behind these culinary treasures, their making process and the laws that safeguard their authenticity and originality. This book also provides the reader with recipe ideas for creating traditional Italian appetizers, main courses and desserts with suggestions on cheese etiquette, such as pairing with wine and cutting techniques.
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Italian Cheese
This guide provides an overview of the many cheeses of Italy and the various occasions when they are used. Due to the variations in climate and geography as well as culture, Italy offers over 400 different cheeses, made from the milk of cows, sheep, goats and even water buffalo. The booklet highlights ten genuine Italian cheeses that can be found in many stores throughout the United States, explaining why the quality of the authentic product cannot be imitated. It concludes with recipe ideas for creating traditional Italian dishes.
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Italian Olive Oil
This booklet offers an informative description of Italy’s key ingredient – olive oil. As a producer of nearly a third of the world’s olive oil, Italy’s terrain cultivates some of the finest olive oils, referred as extra vergine in its superior form. Used as a salad dressing or as a condiment in sauces, pastas, seafood and meat dishes, olive oil is a classic part of the Italian recipe. This booklet provides a historical tour of the traditions behind the culture of olive oil in various Italian regions – from North to South – where the famous ingredient is harvested and extracted.
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The Foods of Italy (book)
Let author Burton Anderson whisk you to Italy to discover the wonders of Italian cuisine, its history and culture through this comprehensive guide to the national food treasures of Italy (4th edition, 2007). Savor the sensational seafood pasta dishes from the islands, learning about Sicilian and Sardinian food and customs, or explore the beauty of the northern cuisine, with meat stews from Abruzzi or sauces from Tuscany. Complete with a glossary and history of each region, this booklet depicts the culinary styles that have evolved over the centuries – and made each food item a unique part of Italian culture. Enjoy!
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