---
product_id: 11089182
title: "Mario Batali Simple Italian Food: Recipes from My Two Villages Hardcover – September 29, 1998"
brand: "mario batali"
price: "6308 kr"
currency: ISK
in_stock: true
reviews_count: 7
url: https://www.desertcart.is/products/11089182-mario-batali-simple-italian-food-recipes-from-my-two-villages
store_origin: IS
region: Iceland
---

# Mario Batali Simple Italian Food: Recipes from My Two Villages Hardcover – September 29, 1998

**Brand:** mario batali
**Price:** 6308 kr
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Mario Batali Simple Italian Food: Recipes from My Two Villages Hardcover – September 29, 1998 by mario batali
- **How much does it cost?** 6308 kr with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.is](https://www.desertcart.is/products/11089182-mario-batali-simple-italian-food-recipes-from-my-two-villages)

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- mario batali enthusiasts

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## Description

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## Images

![Mario Batali Simple Italian Food: Recipes from My Two Villages Hardcover – September 29, 1998 - Image 1](https://m.media-amazon.com/images/I/71XaNXt61TL.jpg)
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## Customer Reviews

### ⭐⭐⭐⭐⭐ 







  
  
    A Professional Chef and Successful Communicator
  

*by B***D on Reviewed in the United States on January 19, 2004*

I find it hard to be entirely objective about this book, as Mario Batali is my number one culinary hero. Through his show `Molto Mario' on the Food Network, he exposed me for the first time to Italian regional and microregional cuisines and the `if it grows together, it goes together' doctrine. This is called `terroir by the fans of cooking from `the F country', which Mario loves to hate. This also brought into full light the doctrine of `buy the very best of what is fresh today and that will determine what you cook tonight.' Mario does not give you the cerebral approach of someone like Paul Bertolli or Tom Colicchio or, ultimately, like Thomas Keller, but Mario gets all the important stuff right, in a way we can appreciate and use.I love the way Mario quite honestly confesses to having lifted most of his recipes from Italian grandmothers, as he believes that the best Italian cooking is done in the home and not in the Restaurante. In spite of his heart being with Italian cuisine, he is never disrespectful of American food and produce, especially when the American product is superior to the Italian.This book is comprised of recipes primarily from the extended three-year stage he served in a little trattoria in Emilia-Romagna, a stones throw from the border with Toscana. But, it does contain several recipes from other parts of Emilia-Romagna, Toscana, Lazio (Rome) and even Sicily. His two `villages' are Porretta Terme in Italy and Greenwich Village in Manhattan.The book has six chapters of recipes, these being:Antipasti, 43 recipes including crostini, bruschetta, polenta, pickled vegetables, mushrooms, and cured fish.Primi (pasta or rice), 49 recipes including recipes for fresh pastas, gnocchi, couscous, and risottos.Seconde (main dish)  Pesce (fish), 27 recipes including scallops, calamari, prawns, crabs, lobster, snapper, and even frogs' legs.  Carne (meat), 32 recipes including rabbit, pheasant, lamb, veal, beef, sausage, liver, and sweetmeats.Contorni (side dishes) 26 recipes including polenta, many vegetable dishes, grilled, fried, and pickled.Formaggi & Dolce (cheese and sweets) 27 recipes including fruit and confections with funny names.Each section includes pantry recipes for sauces and dressings not included in this count.I would recommend this book primarily for the reading of Mario's unvarnished enthusiasm for food and the Italian dedication to (relative) simplicity of method and freshness of your `prima materia'. I would also highly recommend his basic tomato sauce (I make it all the time) and his recipes using fresh pasta. As he points out, there is a big difference between the fresh pasta of the north and the dry pasta of the south both in the way they are made, in the types of flour used, and in the sauces appropriate to each. Mario's recommendations on making and dressing pasta are worth the price of admission.The black and white or sepia photographs of Mario and his colleagues at the trattoria lend a warm `gemutlichkeit' (sorry, I don't know the Italian word) to the proceedings. The color photos are better than average, in that the photographer succeeds in getting the entire dish in focus.I highly recommend the book for the authenticity of the recipes and his introduction into a deeper appreciation of Italian food. It is not a complete presentation of Italian dishes, but it is a great partner to a broader treatment done by Marcella Hazan, Lydia Bastianich, Giuliano Bugialli, or the Cooks Illustrated volume on Classic Italian recipes. I agree with those who warn that the book is not for novices, but is the sort of book which can show the way from innocence to experience.

### ⭐⭐⭐⭐⭐ 







  
  
    Excellent cook book!
  

*by M***S on Reviewed in the United States on October 23, 2022*

This one is a gem. Lots of great recipes! Item also arrived in great condition and on time.

### ⭐⭐⭐⭐⭐ 







  
  
    Squisito! Delizioso!
  

*by J***K on Reviewed in the United States on May 27, 2012*

So far, we've thoroughly enjoyed every recipe we've made from Mario's book. Some favorites include Balsamic Glazed Chicken with Grilled Radicchio, Sautéed Scallops with Wild Mushrooms and Frisee, Red Wine Risotto with Radicchio and Asiago (this was also really beautiful!!), every fish and vegetable recipe and of course, the many pasta dishes. A healthy number of the recipes call for not so common ingredients, like rabbit, boar, frogs legs, certain types of fish, but we substituted these recipes with something else, and they were just delicious.Something else I really like about Mario's cookbook is that his recipes don't call for a laundry list of ingredients, yet they are extremely flavorful. The technique is important, and I wouldn't recommend this cookbook for a novice; you need to know the basics such as how to saute, braise, poach, grill, etc. If you have these techniques down, then this book will be a lot of fun as you'll be able to take a basic ingredient such as shrimp to the next level.The recipes are easy to read and the method is just enough information (again, you do need to have basic techniques down first - there isn't much explanation of how to do this). You might just start a Sunday family dinner tradition with this book!

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*Product available on Desertcart Iceland*
*Store origin: IS*
*Last updated: 2026-01-22*