Introduction - Ricette d' Italia
An objective of The Artisan is to
develop food and bread recipes which are representative of the foods one would eat
if traveling to various parts of Italy. Most of the recipes found on "The Food
Page" have been developed by the owners of The Artisan. The bread recipes on
"The Bread
Page" have either been translated directly from Italian texts, sent to us by
colleagues in Italy, or developed by The Artisan baker.
We make the foods we present on this site based largely upon our own backgrounds, our interests and our tastes. In doing so, we only present a very small slice of Italian cuisine. It is obviously impossible to make all foods of the various foods which are routinely prepared in the different regions of Italy.
In searching for ways to bring more variety to our site, we have decided that offering recipes and ideas from Italian language journals, books, magazines and colleagues may offer far more than whose recipes we develop. We by no means intend to stop adding to our repertoire of foods and breads which are continuously available. We will supplement these with recipes found in Italian, which we feel offer unusual dishes and breads, and which visitors to our site may not have an opportunity to see unless they subscribed to the same Italian language sources that we do.
It has occurred to us that some visitors may wish to either learn a bit of Italian, or brush up on it if it is but a dim memory of long ago coursework. Those fluent in Italian, might enjoy reading the original texts we will present in this section as well as our translations of same. We welcome any comments or corrections to these translations.
The recipes found in the new "Ricette d' Italia" menu selection will not be found on either "The Food Page", "The Bread Page". We will try to add at least two recipes and translations each month. To some extent that depends upon the response we receive. Please note that these recipes are presented a bit differently than others. They are presented in the Italian as they were printed. Directions are not as detailed as the rest of the recipes on the site, as Italian chefs, as well as home cooks, are not terribly concerned about exact measurements. Their instincts and experience guide them, and they cook to their own tastes. This may be a bit daunting to those who have not cooked much, but it is a great way to learn how to make good food with a minimum of direction.
As usual, please feel free to contact us and let us know if there is anything you would like to see in this section, or to comment or call errors to our attention.
Last updated on: 01/25/00 08:12:12 PM