This eternal love endures constantly.

This intriguing book titled "Italy - Our Love" has left me captivated from its opening pages, despite not fitting the publisher's intended audience profile as a non-Italian holiday-starved German. My affection for Italy blossomed in the early 90s when I embarked on my first exploratory journey between Sardinia, Capri, and Rome, a time when I was overwhelmed by the diverse experiences and scents. The author, Stefan Maiwald, who pens this enchanting work, surely has written it not just for those who experienced their profound affection for Italy during their early years, but also for individuals like me who later developed a profound love for the country.

Maiwald is undeniably among the fortunate few who can recollect their initial Italian holiday experiences from yesteryears. Over two decades, Italy has become not only his holiday destination but also an esteemed second home. In his humorous and affectionate tone, he shares his insights on "surviving an Italian family." The book is titled "Italy - Our Love" and its subtitle "Amore per sempre: a culinary and time journey" promises an engaging, gastronomic adventure, one that Maiwald delivers unwaveringly on.

The sumptuous images that accompany the story will ensnare your senses, much like they did mine, from the breathtaking Lake Garda to the architectural marvel of Naples, the romantic Sicilian bays, to the captivating Amalfi, the intriguing laundry lines suspended above the streets, and the evening charm of the Ponte Vecchio in Florence. Even if you have never visited Italy, this book is the perfect prelude to an anticipated holiday in this stunning land.

Maiwald's work is quite the photo album bearing a myriad of cherished memories covering numerous years. The writing is entertaining and lively, capturing the essence of an Italian lifestyle that leaves us both slightly envious and constantly fascinated. He expounds on the allure of the country and its people, fine cuisine, and wine. Delicious recipes tempt you to experiment, while modern interpretations of classic dishes blend seamlessly. A suitable playlist, made accessible through a QR code, will immerse you in a virtual Italian trattoria experience in the comfort of your own kitchen.

I gave this playlist a listen, and its diverse song selection, including the famous "Azzurro" and other talented artists like Gianna Nannini, Zucchero, Eros Ramazzotti, and Adriano Celentano, brought a smile to my face. I also felt the urge to swing my way through the Alpine serpentines while crafting this review!

I eagerly anticipate next year's holidays, but I am equally excited about traversing the Brenner motorway, a route I have learned from Maiwald and his father is a memorable one. The journey is as beautiful as the destination, and those who have the luxury of time should indulge in it, exploring the magnificent landscapes that lead us to our beloved Italian "Paradise."

Maiwald invites us to embark on a delightful adventure, one that, while reading, reminds me of my past vacation sins. The escapade commences with the daily ritual of coffee, and the resulting memories evoke a familiar sense of nostalgia, variations of which we have all experienced. The Mediterranean hospitality culture holds many hidden gems for us, with pitfalls never far away. The finely chopped noodles are a sanctuary for the Italians, and replacing them with "pasta corta" is the better choice. While no cappuccino after dinner is a must, spaghetti vongole should not be adorned with parmesan cheese, and pizza Hawaii is a phrase now etched in Internet folklore.

Varazze is among the age-old settlements encompassing the Cinque Terre, boasting centuries of history.

In "Italy - Our Love," Maiwald presents a well-balanced compilation of stories, images, recipes, and tips from the stove. His writing is both admiring and honest, revealing neither sugarcoated niceties nor the slapdash appearances of countless tourists. And for the sake of our cherished Italian friends living between Berlin and Munich, perhaps a bit of tongue-twisting practice before our Italian vacation might spare some linguistic faux pas like "Tschianti" or "Gnotschi," thanks to the convenient internet, you can listen to the proper pronunciation on your smartphone: "kianti" and "njokki."

Italian restaurants have captured our hearts due to the Italians' incredible hosting skills. By being better guests, we can enrich our Italian culinary experiences. In Italy, eating is more than just consuming food; it is a way of life, as Maiwald passionately writes. Italian cuisine is beloved and universally acceptable, transcending generations. No ethnologist has ever met children who turn their noses up at spaghetti with tomato sauce or grandparents who shy away from pork knuckle. Rather, pasta tortellini is a dish that stakes its claim to unanimous love.

In conclusion, this book is the perfect manifesto for anyone who is or aspires to become an Italian food and culture connoisseur. It is an essential companion for your journey to the Bel Paese, where you will delight in Italian cuisine and the warmth of its people. L'Amore, as Italy eloquently expresses, is indeed an endless discovery for the Germans.

"Italy's Amour Unveiled" portrays our thrilling joint expedition into Italian cuisine. We uncover the common and trusted, the astonishing and innovative, interwoven in clever statistics, tales, photographs, and recipes. In this amusing manner, you amass a wealth of knowledge: decipher between ristorante, osteria, and trattoria using a straightforward rule; discover Copernicus' residence around 1500; learn about Thomas Mann's predicament due to his bare-skinned offspring (nudity is still a taboo today); Hollywood's preferred filming locations; the venue to quaff the best Bellini - with the possibility of George Clooney as a perk. There's also what you might not wish to know, but it's captivating - and a bit more information can't harm. For instance, the tale of the donkey testicles or the "tender" crabs in Venice. I'll maintain my silence...

The Pillars of Italian Cuisine - Pasta, Wine, Tomato, Cheese, Pizza, and Olive each have their individual chapters. Similarly, "DOP" products like San Daniele ham and Amalfi lemon, balsamic vinegar, and white truffle are introduced. There are a total of 9,000 unique specialties in Italy with this protected origin designation, including 415 wines. Maiwald shares remarkable figures from pasta and coffee consumption to olive harvest and grappa export (major importer: Germany). Germany is also the primary importer of Italian food, surpassing the USA, France, and the UK. The friendly and easy-going Italians attach great significance to food is evident in a scandal over a spaghetti vongole recipe. Renowned TV chef Bruno Barbieri even encountered death threats for his interpretation of this traditional recipe from some "gastronomical purists". However, with the three subsequent recipes from "Italy's Amour Unveiled", you should be in the clear, I hope...

Vitello Tonnato

The breathtaking Amalfi, referred to by Maiwald as

Preparation:

Place veal in a pan 1, top with 750 ml of white wine. Finely chop celery stalk, carrot, and 1 onion, followed by incorporation into the marinade along with 1 bay leaf and 2 cloves. Cover and refrigerate for 24 hours, turning occasionally.
Add water to just coat the meat, bring to a boil. Add 1 tsp of salt. Simmer for approximately 1 hour, then let it cool in the broth.
Drain tuna, rinse, and dry 3 anchovy fillets, finely chop. In a blender, combine tuna, anchovies, 2 egg yolks, 2 tbsp capers, juice of 1/2 lemon, and 2 tbsp white wine vinegar. Blend until smooth, gradually adding some of the veal broth and around 200 ml of olive oil. Season with salt and pepper.
Slice the veal as thinly as possible, arrange on a platter. Spread the tuna sauce evenly over the meat, cover and refrigerate for 3-4 hours.
To serve, slice 1 1/2 lemons thinly, adorn the veal with them. Sprinkle 1 tbsp of capers on top.

Note: Serve chilled, with an abundance of white bread. The sauce should be smooth, creamy, and not overly thick. If necessary, thin with veal broth until the preferred consistency is achieved.

Tortellini in Brodo with Mortadella

Preparation:

Mix dough ingredients (at room temperature) to form a smooth dough - by hand or in a food processor. Cover and let it rest at room temperature for 1 hour.
For the filling, finely chop shallots. Cut mortadella into pieces. Sauté shallots in butter until translucent. Add mortadella, briefly fry. De-glaze with stock and let it simmer until nearly dry.
Allow mixture to cool. Chop parsley finely. Mix with Parmesan and egg. The filling should be quite firm. Season with salt and pepper.

Patrons were already being amused at the Cantina do Mori in Venice during the 15th century.

Note: Serve hot, with a generous amount of grated Parmesan on top. Enjoy your meal!

4. Preparing Tortellini: Using a pasta machine (setting 0.5), roll out the dough incredibly thin. Cut 5 to 8 cm squares from the dough sheet. Place a small amount of filling in the center of each square, brush the edges with a bit of egg, and fold each square into a triangle, pressing the edges. Then, hold each pasta pocket between your thumb and index finger at the "belly" and press the ends firmly together.

5. Let the tortellini simmer in rapidly boiling salted water on low heat for 3-4 minutes until they float to the surface. Meanwhile, heat the beef broth. Arrange the tortellini in deep plates, decorate each with a Mortadella "blossom", and pour the broth over them.

Spiced Cake "Panforte di Siena"

"No tourist departs Siena without knowing they've left with a sweet surprise in their luggage. It's simply inconceivable that someone wouldn't be eager to share this souvenir: Panforte, the honey-pepper cake with spicy spices that once made this famous dessert precious and coveted centuries ago."

Toast almonds, hazelnuts, and walnut kernels in a skillet, giving them a good stir. Allow them to cool, then chop them roughly and transfer them to a dish.
Slice dried figs and candied fruits into small bits, blend them with the nuts. Add 1/2 teaspoon cinnamon powder, a pinch each of nutmeg powder, coriander powder, ginger powder, and freshly grated nutmeg (or crushed nutmeg blossoms).
In a bowl with a rounded base, combine 150g powdered sugar and 100g honey. Place this mixture in a water bath and stir consistently at low heat until it dissolves and forms threads. Remove from heat, continue stirring until it cools down.
Preheat the oven to 150 degrees Celsius. Incorporate the honey mixture with your prepared nut blend, add 1-2 tablespoons of flour. Grease a flat pan (either square or round, depending on the wafer) with butter, lay down the wafers, and spread the dough to a height of 2 cm.
Bake in the preheated oven for approximately 30 minutes. Allow it to cool down, dust it lightly with a mixture of powdered sugar and cinnamon. Cut into small pieces, strips, or diamonds (if desired), and store in a sealed container.

Surviving Amidst the Waters, Confronting the Waters: Venice, Esteemed City on the Adriatic Sea.

Bon appétit and have a great time cooking! Greetings from Heidi Driesner.

The author, Stefan Maiwald, acknowledges that his book, "Italy - Our Love," is not solely intended for individuals who fell in love with Italy during their early years, but also for those like him who later developed a profound affection for the country. The Commission may find this book an excellent resource for promoting Italian culture and cuisine, as it provides a comprehensive guide to Italy's gastronomy, history, and lifestyle.