From Booklist
Italy's Parma region has given the world prosciutto and Parmigiano-Reggiano cheese, two products that alone bestow culinary renown. As part of the larger province of Emilia-Romagna, Parma stands at the very summit of Italian cookery. Torta, typical of the region's specialties, makes a savory antipasto. This simple pastry dough may be filled with just about anything, but spinach or potatoes garner greatest favor. Risottos and pasta dishes make great starters to set off the region's meats and game produce. Desserts include recipes for ice creams and sherbets, which are not easy to reproduce without the proper hardware at hand. Sidoli keeps his recipes unpretentious, relying for success on the caliber of the fundamental ingredients. Recipe instructions are straightforward, but illustrations of techniques would better serve a novice who may not fully comprehend the finished product. An appendix lists sample menus, a real boon to the beginner. Mark Knoblauch
Review
This isn't Indian cuisine; but cooking from the western region of Italy, where prosciutto is king. Risotto, polenta, and numerous other regional dishes create hearty meals and some unusual dishes, as an a robust veal casserole with polenta. An excellent, appealing collection recommended for cooks who already know the general basics of Italian dishes, but who want closer local inspection of unusual dishes. -- Midwest Book Review
