A region-by-region gastronomic tour of 20 regions in Italy. Instructions are given for making four courses from each region, and each features an element which is characteristic of the area. The recipes are easy to follow so that even an inexperienced chef can prepare the meals.
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Editorial Reviews
From Booklist
Two chefs from each side of the Atlantic, plus photographer Gianni Salvaterra, collaborate on a cookbook of more than 80 recipes that celebrate the freshest ingredients from 19 regions of Italy. For instance, Veneto's corn harvest is featured in a polenta topped with duck-liver sausage, while Abruzzi's saffron spice is used in sweet vanilla fritters. Recipes are named or labeled by primary foodstuffs included, so it takes a Holmesian mentality to separate a biscotti from a tortelli. And the full-color photographs--a mallard posed atop a skyscraper composed of serving plate, cabbage, and bottle of wine, for example--do little to enhance the ingenuity of the collection. For patient and experienced reader-chefs. Barbara Jacobs
Language Notes
Text: English (translation)
Original Language: Italian
Original Language: Italian
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