But I also felt the author was unfocused, stuck in his past adventures in Spain, and a little whiny, and self-indulgent chasing tradition as he bemoaned 'what was happening to Italian cuisine, to how it is being 'romanticized.' I was confused about whether the entire book happens in one fell swoop: as it sometimes felt like he was traveling with his spouse and other times he seemed to be recovering from rejection.

And, the story also looks at a traditional eatery with a no nonsense lake-to-table ethic that affects everyone who visits. The mozzarella brothers mentioned in the blurb are good examples of how tradition can incorporate new ideas without losing integrity. Compared to Frances Mayes's tour of Italy, Goulding's journal, is limited and felt as if he were following in the footsteps of the late, great (and, for me, sorely missed) Anthony Bourdain in search of Nonna's (grandma's) cooking, but he ends up exploring how producers, farmers, restaurateurs and consumers are maintaining a commitment to the ideals of Italian food: respecting tradition but incorporating worthy new ingredients and techniques. Indeed, as the blurb above announces, this is NOT a cookbook. PASTA, PANE, VINO: No End to Italy’s Epicurean Wonders Whether you’re an itinerant eater planning your next high-calorie adventure or an armchair gastronaut looking for a stirring story, this food-obsessed guide reveals Italy as never before-an odyssey that will rouse your appetite and imagination in equal measure. Pasta, Pane, Vino is also illustrated with nearly 200 lush color photographs that bring Italy’s timeless landscape and sensuous food culture to life. From the pasta temples of Rome to the pizza palaces of Naples to the truffle-strewn forests of the Piedmont, Pasta, Pane, Vino captures the breathtaking diversity of Italian regional food culture. Matt Goulding introduces the chefs, shepherds, fisherman, farmers, grandmas, and others who power Italy’s revered culinary traditions.

A blend of intimate narrative and insider knowledge reflective of the style pioneered in Rice, Noodle, Fish and Grape, Olive, Pig, the first two titles in this growing book series, Pasta, Pane, Vino is a unique culinary journey through Italy’s key regions. Immerse yourself in the breadth and beauty of Italian food, culture, and history with this captivating travelogue that is part detailed user’s guide, part moving love letter to a country where eating is an art. Joining the acclaimed Rice, Noodle, Fish and Grape, Olive, Pig, a gorgeously illustrated food-lover’s tour through the incomparable cuisine and culture of Italy from the James Beard Award-winning author Matt Goulding and his popular website Roads & Kingdoms.

Pasta pane vino review