Giuliano Bugialli (1931–2019)

Very Traditional Recipes, Not my favorite Italian Cookbook on my shelf and haven't made many recipes but----that said.. I have made and love page 287 'Schiacciata D'Uva'... Excellent and very easy. Very much like an easter bread dough with Grapes and anise. I sprinkled extra anise seeds over the olive oiled top before I baked it and then sprinkled the sugar on top after it came out of the oven.. Very Good. Next time I am going to try it with differnt fresh fruit. My attitude toward cookbooks show more remains the same.. 'If I find 1 great recipe its worth it!' and.. 'If I find 1 great recipe in a book.. I usually find alot more in the same book.' So bottom line --- this is definitely a keeper! show less

Another Javaczuk gift, filled with deliciousness. I'm a good cook, but an American cook. My dishes never come out tasting genuinely Italian, but I keep trying.

Packing away now as we declutter the house, preparing to put it on the market.

Pasta e ceci alla Toscana = Pasta and chickpeas Tuscan style, p.20; 1) Soak chickpeas overnight. 2) Expects use of food mill. Without, blanch, skin and deseed fresh tomatoes, then puree; or, instead of canned whole tomatoes substitute, use canned pureed tomatoes. Drom John liked the recipe as is. Shelmar would cook chickpeas longer and use sage as garnish instead of rosemary.

This is the 1977 edition. I also own the 1990 edition, which is different. So its not a duplicate work.