This book is the first title of an editorial project - which foresees two volumes - aiming at offering a complete map of Italian flavours and food culture, with a new approach that combines recipes, stories and images to make the real tradition of italian cuisine known.
This book presents traditional recipes - accurately explained step by step -, traditional restaurants and cuisine, the typical ingredients and any other specificity of the territory: all elements that, on their wholem define the origin and the essence of many Italian dishes, some of them actually well known worldwide, others forgotten and many rediscovedred.
This first volume is dedicated to Nothern and Central Italy regions: it's teherfore a travel through Aosta Valley, Piedmont, Liguria, Lombardy, Emilia-Romagna, Trentino Alto Adige, Friuli-Venezia Giulia, Veneto, Tuscany, Umbria, Marche and Lazio. The volume is completed by an appendix with information on the restaurants that are mentioned in the book.
33 regional products;
More than a guide, better than a cookbook!
Also available the second volume
Taste and Tradition.
A Culinary Journey through Southern Italy