The Italian Canon

Contents

• I Overview & Cultural Context Why this cuisine is its own thing — roots, history, the living movement. Open
• II The Land & Sea Terroir — geography, climate, what grows and swims here. In preparation
• III The Pantry The defining ingredients, named to species. In preparation
• IV The Method The foundational techniques the cuisine is built on. 49 entries · 36 at depth Prosciutto di Parma — Dry-Curing Technique · Agrodolce — Sweet-Sour Flavour Technique · Amatriciana — The Correct Technique Open
• V The Canonical Dishes The dishes a serious practitioner is expected to know. 1573 entries · 1293 at depth Bresaola della Valtellina — Alpine Air-Dried Beef · Coppa / Capocollo — Italian Dry-Cured Pork Neck · Salt B1-14: Lardo di Colonnata — Marble-Vat Pork Back-Fat Cure Open
• VI The Beverage Tradition Wines, spirits, ferments, tea and coffee. In preparation
• VII The Table & Service How the food is served and eaten. In preparation
• VIII The Thread Where this canon connects to others. In preparation
• IX The Lineage & Authorities The masters, the literature, the sources entries anchor to. In preparation
• X The Network The producers and purveyors who carry the real ingredients. In preparation