Top positive review
14 people found this helpful
lungo le strade di cibo- along the roads of food
on November 5, 2012
This book is more of a travelogue of food and wine and the Roman roads rather than a cookbook. The authors write of their travels in northern and central Italy, their descriptions are interesting, maps of the regions are included. Their introduction is appealing as are their accounts of wine, food and the recipes they include. Pictures are incorporated of the sights, people and food.
There are recipes in here; but they are for the more adventuresome chef and diner. The dishes are not for beginning cooks, the recipes and ingredients can be complicated. Many of the recipes have ingredients such as; rabbit liver, pig ears, ox tails, lamb belly, truffles, suckling pig belly or squid ink
Strangely the techniques and methods are in the back of the book, but tips and methods such as how to clean mushrooms, making dough and pasta, stove top smoking, egg wash are given. Our family has enjoyed spaghetti with shrimp and tomato passatina, egg in the hole with mushrooms and miner's lettuce and barlo beef with carrots and new potatoes.
This is a book that adventurous chefs with a desire to make some different Italian dishes than one normally finds in cookbooks would appreciate.