Italian Cookbooks: 5 Fast Facts

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Fact #1. If there are two basic foodstuffs that are associated with Italian food above all others, they are undoubtedly pasta and the tomato. Ironically, neither of these foods are native to the Italian peninsula. In fact, the latter was not even known to Europeans before the last years of the 15th century.
Fact #2. In antiquity, Italians ate meals with rice as a staple grain. Bread and cheese was also popular. Meat of many types was commonly consumed as well. Chicken and various types of fish were found in many early and Medieval recipes. Artichokes, grapes, and olives were also ubiquitous.
Fact #3. There are a number of Italian meals that are both simple and easy. They can be a pleasure even for the novice cook to prepare. This type of cooking can be learned slowly and steadily. A chef can try out ever more involved and difficult dishes as he learns about food and develops his prowess in the kitchen. All you need is access to quality ingredients, free time, and a fine Italian cookbook or two.
Fact #4. If you're a relatively inexperienced cook but you know you certainly love Italian food, it's wise to opt for a general cookbook as your first choice. Pick a text focused on a wide array of meal types, instead of a book that takes a narrower focus. You may love Tuscan cooking and want to focus on appetizers in particular. It still helps to take the time to get a better, broader grounding in Italian cooking before you zero in on a niche.
Fact #5. Once you have a grounding in Italian cuisine, a whole new raft of possibilities will be opened wide. You can spend years mastering pizza pie making and the crafting of delectable deserts. You can master regional flavors from Sicily, Naples, and beyond. Fortunately, you'll find a cookbook ready to help with all this and more.