From Florence To Venice, Rome To The Amalfi Coast, Sicily To The Italian Alps, Each Regional Cuisine Of Italy Reflects The History And Culture Of Its People With A Preface And A Foreword By The Award Winning And International Chefs Mario Batali And Paul Bartolotta, This Volume Bountifully Serves All Who Are Eager To Learn The Secrets Of Genuine Italian Cooking And The Time Honored Dishes Recognized As Regional SpecialtiesNow, Packaged In A Smaller Size But With The Same Gorgeous Photos By Famed Food Photographer Lucio Rossi,Of Italy S Best Chefs Provide Traditional Regional Specialties Along With Cultural Origins And Influences Of The Regions Divided Geographically, This Compendium Of Italian Regional Cuisine Includes Recipes, Wine Pairings, And Serving Suggestions
Is a well-known author, some of his books are a fascination for readers like in the Italys Great Chefs and Their Secrets book, this is one of the most wanted Academia Barilla author readers around the world.
- 503 pages
- Italys Great Chefs and Their Secrets
- Academia Barilla
- 05 April 2019 Academia Barilla