Practical Italian recipes for American kitchens (1919) by Julia Lovejoy Cunibert

Practical Italian recipes for American kitchens 

In this world war, we are learning many lessons from our Allies besides those of the battlefield. The housewives of the old world have much to teach us in thrift, especially in the kitchen. Italian cooking — not that of the large hotel or restaurant, but the cucina casalinga of the little roadside hostelry and of the home where the mother, or some deft handmaid trained in the art from infancy, is priestess at the tiny charcoal stove is at once so frugal and so delicious that we do well to study it with close attention. 

If you have ever sat at a snowy table in the garden of some wayside inn in the Appennines, a savoury dish of risotto before you and the music of the mountain torrent far below in your ears; or sipped a zabaione in the portico of a cafe on the sun-baked piazza, of some brown old town, clinging to a hillside of Umbria; or eaten Frito Misto on a pensione terrace overhanging the sapphire Gulf of Naples, one of those inimitable haunts of comfort kept by a handsome Italian dame who served her apprenticeship in Anglo-Saxon ways as an English lady's maid; if any of these experiences have been yours you do not need to be convinced of the inimitable charms of the Italian cuisine.
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