The Gastronomy of Italy

The Gastronomy of Italy

4.19 (76 ratings by Goodreads)
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Pastas, pestos, risottos, sublime cheeses, scintillating seasonings, superb wines, and of course delectable desserts: no wonder the first known food writer was Italian. With fish from the port of Ostia, game from the hills near Rome, and the freshest fruits and vegetables, nature has blessed the country with delicious bounty. Prepare your own Italian feast with luscious recipes that range from antipasti, soups, and seafood to sauces, breads, and pizzas. Background information will acquaint you with the cuisine's development, and the different regional specialties (such as Emilia-Romagna's prosciutto di Parma.) Bring to your table a Frittata al Formaggio, the perfect light main course; Mozzarella in Carozza, or a fried mozzarella sandwich; Anolini alla Piacentina, small ravioli stuffed with braised beef; and Gelato di Crema, a smooth, fresh, lemony custard ice cream. With an A-Z of ingredients and, of course, a wine list from this land of vines!
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Product details

  • Hardback | 416 pages
  • 218.44 x 281.94 x 50.8mm | 2,018.48g
  • Friedman/Fairfax Publishing
  • United Kingdom
  • English
  • 1586632965
  • 9781586632960

Rating details

76 ratings
4.19 out of 5 stars
5 49% (37)
4 28% (21)
3 18% (14)
2 5% (4)
1 0% (0)
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