Maria Pasquale‘s “Mangia: How to Eat Your Way Through Italy” is a feast for the senses, inviting readers on a gastronomic journey through Italy’s 20 diverse regions. This guide, released on March 13, 2025, offers a taste of Italian cuisine and provides a full-course exploration of the country’s rich culinary tapestry.
From Pasta to Prosciutto: A Regional Roundup
Maria Pasquale’s work pays tribute to Italy’s culinary diversity, showcasing over 600 dishes that span the length and breadth of the country. Pasquale presents each region, from Valle d’Aosta to Sicily, with its unique flavors and traditions. The book delves into the stories behind iconic dishes, revealing how geography, history, and culture have shaped Italy’s regional cuisines.
In Lombardy, readers discover the delicate flavors of saffron-infused risotto alla Milanese, while in Calabria, they encounter the fiery heat of ‘nduja spread. Pasquale’s narrative goes beyond mere descriptions, offering insights into the production methods and cultural significance of each regional specialty.
Festivals and Feasts: Celebrating Food, Italian Style
“Mangia” doesn’t just stop at the dinner table. It takes readers into the heart of Italy’s food culture by highlighting more than 200 sagre—local food festivals that celebrate everything from mushrooms in Umbria to asparagus in Friuli Venezia Giulia. Often rooted in centuries-old traditions, these events offer a window into Italian communities’ souls and deep connections to local produce.
Pasquale’s guide to these festivals includes a simple calendar of events and invites you to experience Italy’s passion for food firsthand, whether joining truffle hunters in Piedmont or savoring freshly pressed olive oil in Puglia.
From Market to Table: A Hands-On Approach
Understanding that the best way to appreciate Italian cuisine is to engage with it directly, Pasquale has curated over 100 unique culinary experiences. Among these include foraging expeditions in Umbria’s forests and cocktail masterclasses on the island of Ischia.
Pasquale designs each experience to immerse readers in the local food culture and provide a deeper understanding of Italy’s culinary traditions.
The book also serves as a practical guide for those looking to recreate a slice of Italy at home. Each chapter includes a recipe from a renowned chef, allowing readers to bring the flavors of Italy to their kitchens. From Massimo Bottura’s modern interpretations of classic dishes to traditional recipes passed down through generations, these culinary insights offer both inspiration and instruction.
A Feast for the Eyes and the Mind
“Mangia” is both a cookbook and a travel guide, a resource for anyone passionate about Italian food and culture. Pasquale’s proficiency, honed through years of living in Italy and contributing to publications such as USA Today, CNN, and Travel + Leisure, shines through in her detailed explorations of regional specialties, dining etiquette, and market guides.
The book divides Italy into its 20 regions, allowing readers to navigate the country’s culinary landscape with ease, whether they are planning a trip to Italy or simply looking to expand their culinary horizons. Readers will find “Mangia” a reliable companion.
As Massimo Bottura, world-renowned chef and enthusiastic endorser of the book, puts it: “Mangia! Mangia! Mangia! Is what my grandmother Ancella would say when she saw me distracted at the table. And so Mangia is the perfect title for a book which will make you hungry and ignite your curiosity”.
With its blend of historical insight, practical advice, and mouthwatering descriptions, “Mangia: How to Eat Your Way Through Italy” promises to be a delectable addition to any food lover’s library. It celebrates Italy’s culinary heritage, inviting readers to savor the country’s diverse flavors and traditions, one region at a time.
