Menus and recipes include: Eating in the Market in Florence with
Coward s Spaghetti, Pappa al Pomodoro, and Apple Cake; A Sunday
Lunch in Emilia-Romagna with Ricotta and Swiss Chard Tortelli,
Vegetable Pie, and Stuffed Pork Roast; and A Table by the Sea in
Positano with Mozzarella on Grilled Lemon Leaves, Squid and Walnut
Salad, and Jackie O s Spaghetti. With a resources section for
Italian ingredients; headnotes brimming with interesting history,
recipe shortcuts, and serving suggestions; and menu introductions
detailing what to drink, how to set the table, and how to time the
preparation and the party itself, this is an essential guide for
home cooks and those who love to entertain.
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