Opening with an introduction to each of the cuisines, Valentina
Harris describes how centuries of trade and innovation have
influenced the regions' ingredients and cooking methods. There then
follows a directory of ingredients. Step-by-step recipes for
everyday foods like bread, tomato sauce and bechamel sauce are also
included. Then the recipe collection features 60 authentic dishes,
covering all the classics including ribollita, vincisgrassi,
panzanella and carnival fritters. Packed with over 300 specially
commissioned pictures and delicious, easy-to-follow recipes, this
is the definitive volume on a universally loved cuisine.
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