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Books

Fabrizio Nonis & Andrea Tarini

GUSTO ACCESO. I SEGRETI DELLA COTTURA A LEGNA

Publisher: Terra Ferma
Year of publication: 2009
Pages: 175

The book

Wood-fired cooking has been preserving since ancient times the archaic and symbolic appeal of eating around a fire, while being attracted by its glares and the familiar atmosphere they create. This kind of cooking has had kept both its basic rules and its techniques – even if those have been refined over time. This volume, edited by Palazzetti, a company leader in the fireplace and barbeque market, summarizes the guidelines of wide-fired cooking, reviewing not only ideal structures such as movable and fixed barbeques, wood ovens or fireplaces, but also lighting techniques and all the little important details required to obtain the best results. In addition, cooking techniques and useful suggestions for choosing, preparing and cooking various kinds of food. 100 recipes illustrate every possibility and potentiality for food and cooking techniques, updated to the most recent trends of modern cookery: barbeque parties, spring brunches, classic meat or fish barbeques, American BBQs and…pizza party! Finally, an appendix on marinades, spices and herbs – vital elements in wood-fired cooking.

Fabrizio Nonis

In punta di coltello

Booklet for understanding butchers and their suggestions in the kitchen in 70 recipes

Collection: Imusi
Pages: 160
Images: Drawings by Stella Ferrara
Format: 12,8x20 cm

The book

Meat is perhaps one of the foods raising the most numerous questions: which cuts should we ask at the butcher in order to get a good roast? How to get the most in the kitchen from a turkey or a pheasant? How to recognize good-quality meat? What species of beef or pork, and how many of them, are raised in Italy and what are the most used cuts? Fabrizio Nonis answers these questions and many more, in this volume-cookbook (illustrated by Stella Ferrara), helping you in the fascinating yet complex world of meat.

Francesco Altan

Il segreto dell'oca dorata

A mystery in the Northeast. With a cookbook by Fabrizio Nonis

* Collection: Out of narrative collection
Pages: 132
Format: 13x20 cm

The book

In the mid-1950s, in the area including Eastern Veneto and Friuli Venezia-Giulia, people's lives were still strongly linked to their popular, cultural and gastronomic traditions.
Here, a monk driven not only by faith but also by a great passion for history, especially for medieval times, is getting old, and needs to find successors to carry on his secret researches. Toni and Maria, both in their twenties, are "marked by the feather" and will be the ones to inherit this burden. Armed with ancient manuscripts, encrypted manuals, codes, and magic ink, it will be up to them to discover "the secret of the golden goose". But their task will not be easy, as along the way they will meet ancient orders of knights, Nazis in search of revenge and Israeli intelligence agents. A mystery novel filled with sudden changes of events, but also a heartbreaking love story – and above all a nostalgic picture of a time gone by, the 1950s. The volume ends with a collection of recipes, which are also a secret, from another "marked by the feather", Fabrizio Nonis.

Guolo Andrea & Bison Gian O.

Uomini e carne. Un viaggio dove nasce il cibo

Read the introduction

Collection: Business case studies
Publisher: Franco Angeli
Year of Publication: 2009
Pages: 208

The book

A journey to the place where food is born. This book enters into farms, slaughterhouses and large/small-scale distribution channels, in order to give voice to those working into the market of beef. It deals with socio-economic matters of the Italian agricultural-food chain, focusing on a region, Veneto, which has been able to develop the original and successful model thanks to the “confined/protected” method and a feeding based on the use of self-produced maize. Today this region is the Italian leader of the market, with 25% of slaughtering and over 30% of counted head of cattle. Uomini e carne highlights the changes which tool place in a market born together with man, developed following a precise direction and that today is facing an international competition which could not be considered following simple price concepts. It has to be evaluated highlighting the quality of Italian meat, the certainty of its healthiness. This book is based not only on testimonies of cattle farmers, butchers, distributors and chefs, but also on opinions of veterinarians and university Professors; the Minister for Food and Agricultural Policies, Luca Zaia, gave his contribution, as well as the vice-president of the Regione Veneto, Franco Manzato. The book was planned following the model of journalistic investigations, and its contest are available for everyone. The target is to tell and quantify the economic phenomenon of this market – to define economy starting from the work of men.

Collaborations

Click to read the articles
Click to download the articles of the magazine “Alice”
Collaboration for the guide Identità Golose