The Italian Farmer's Tableis a sumptuously illustrated cookbook featuring authentic recipes from over thirtyagriturismi(working family farms that provide room & board to travelers) in northern Italy, where the cuisine served epitomizes the farm-fresh movement underway in the United States, the UK, and beyond. Visitors toagriturismi, who come from all over Europe and North America, indulge in such delights as fresh ricotta cheese made the same morning, prosciutto from free-range pigs, and organic vegetables picked minutes before serving. Professional chefs who are fluent in Italian, Matteo and Melissa have transcribed more than 150 authentic northern Italian recipes from these family farmsfew of which are found in cookbooks available outside of Italy. Full-color photographs and anecdotes about the farms and their residents bring Italy's glorious countryside to life and complement such recipes as Onion Tarts, Fried Butternut Squash Ravioli, Piemontese Beef Stew, and Goat Cheese Gnocchi with Almond Butter. All recipe ingredients are given in both U.S. and metric measurements.

Matteo and Melissa Scialabba, a husband-and-wife cooking and writing team, graduated from The Institute of Culinary Education in Manhattan and have worked together at several Italian agriturismi. Also in Italy, Melissa graduated from a professional culinary school in Florence, while Matt studied winemaking in Liguria in the Cinque Terre. They live in Guilford, Connecticut.

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Excerpts

Zabaglione Fredda

Zabaglione is a warm egg custard laced with marsala wine and often served over fresh berries. Lighten up this classic with fresh whipped cream and serve it chilled, so it resembles an airy mousse. Serves six.

Ingredients:

- 6 large egg yolks

- 1/2 cup (100 g) granulated sugar

- 2 tablespoons (1 fl. oz. / 30 ml) dry marsala wine

- 2 tablespoons (1 fl. oz. / 30 ml) white wine

- 1 cup (8 fl. oz. / 240 ml) heavy whipping cream

- Mixed berries or amaretti cookies

Procedure:

1. Whisk together egg yolks and sugar until pale yellow and thickened. Add the white wine and Marsala and continue to whisk until well incorporated.

2. Heat water to a gentle simmer over low heat in the pan of a double boiler. Place bowl with egg yolk mixture over the water bath and whisk constantly until the mixture has doubled in volume and has thickened to light foamy custard. Remove from heat and let cool.

3. Whip the cream either by hand or with an electric mixer until stiff peaks form. Fold into the zabaglione. Spoon the custard into individual glass bowls and chill until ready to serve.

Serve with either fresh mixed berries or amaretti cookies.