The word Risotto has become international. This book combines the
culture and cuisine of this world-famous Italian dish. The first
half is dedicated to the history of rice and its tradition in
Italy. The areas where it is grown, the nutritional value of this
cereal, the harvesting, the utensils it should be cooked with, all
are explained, plus imaginative illustrations. The many different
varieties of rice and their uses are carefully presented.
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