From Florence to Venice, Rome to the Amalfi Coast, Sicily to the Italian Alps, each regional cuisine of Italy reflects the history and culture of its people. With a preface and a foreword by the award-winning and international chefs Mario Batali and Paul Bartolotta, this volume bountifully serves all who are eager to learn the secrets of genuine Italian cooking and the time-honored dishes recognized as regional specialties. Now, packaged in a smaller size but with the same gorgeous photos by famed food photographer Lucio Rossi, 30 of Italy s best chefs provide traditional regional specialties along with cultural origins and influences of the regions. Divided geographically, this compendium of Italian regional cuisine includes recipes, wine pairings, and serving suggestions."
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