Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier – The Debut Italian Cookbook by a James Beard and Food & Wine Best Chef

by Fabio Trabocchi

Named a Best New Chef in America by Food & Wine and Best Chef: Mid-Atlantic by the James Beard Foundation, rising star Fabio Trabocchi offers a unique take on his native cuisine, that of the until-now-overlooked Le Marche region of Italy.

Every chef is a product of a place and a tradition. Fabio Trabocchi's soul is in the Italian province of Le Marche. Equidistant from Rome and Florence, Le Marche is on the Adriatic coast, bordered to the north by Emilia-Romagna, to the west by Tuscany and Umbria, and to the south by Lazio and Abruzzo. This geography accounts for the rich variety of Le Marche's food traditions. The first chefs of Le Marche assimilated recipes, ingredients, and techniques from visiting mariners from Greece and North Africa. In his debut cookbook, Trabocchi showcases his signature style of cooking—called "soulful and passionate—not pretentious" by Food & Wine—combining traditional elements of Italian cuisine with a contemporary European sensibility that draws on the many flavors he's experienced throughout his extensive travels and techniques honed at restaurants around the world.

Genres: Cookbooks, Cooking

256 pages, Hardcover

First published January 1, 2006

Reviews

[Liquidlasagna · Rating 4 out of 5]

One of the most delicious reads I have had… makes me want to cook these regional specialties all year long.
Mario Batali

Wonderful culmination of Trabocchi’s genius talent and the traditional heritage of Le Marche… beautiful collection of refined, yet classic dishes.
Daniel Boulud

A rare innovator in Italian cuisine and pioneer… an amazing cookbook with terrific food, incredible flavors… a classic.
Hubert Keller

[Heather · Rating 4 out of 5]

Rustic and natural cooking from a region about to be enormously popularized, particularly by any fans of Mario Batali and/or readers of Bill Buford's Heat.