Italian Cookbooks
Italian cookbooks from the canonical reference works (Marcella Hazan, Pellegrino Artusi's *La scienza in cucina*, the Silver Spoon, Marc Vetri's *Mastering Pasta*) through region-specific volumes (Emilia-Romagna, Puglia, Sicily, Piedmont) and the small set of authoritative books on home salumi-making (Ruhlman + Polcyn, Marianski). Listings include edition, page count and whether the recipes are weight-or volume-measured.
Adjacent categories in the catalog
Charcuterie Boards
Wood, marble and slate for the table
Serving boards in walnut, acacia, olive wood, marble and slate, sized from a two-person aperitivo to a thirty-guest table.
4 products catalogued
CAT-02Charcuterie Knives
Cheese knives, prosciutto knives, picks
The knife rack for a charcuterie spread is more catalogued than it looks: soft-cheese spreaders, hard-cheese chisels, parmesan stubs, prosciutto slicers with a long flexible blade, accessory picks and forks.
3 products catalogued
CAT-03Meat Slicers
Home-grade electric slicers
Home electric slicers from the small Berkel-style countertop unit through 10-inch deli machines that handle a whole prosciutto leg or a vacuum-packed coppa.
2 products catalogued
CAT-04Italian Pantry
Oils, vinegars, pasta, tinned fish
Shelf-stable Italian groceries: extra-virgin olive oils with harvest-year and acidity declared, tradizionale and IGP balsamic vinegars, bronze-cut dry pasta, San Marzano DOP tomatoes, Sicilian salt-packed anchovies, ventresca tonno, Cetara colatura, Calabrian chilli pastes, capers from Pantelleria, single-source wild oregano.
5 products catalogued