Includes bibliographical references (pages 405-427) and indexįriuli Venezia Giulia - Sagra - Veneto and the city of Venice - Olive oil - Trentino Alto Adige - Pilgrims - Lombardy - Slow food - Valle d'Aosta - Jews - Piedmont - Risotto - Liguria - Early gifts from the Americas - Emilia Romagna - Calendar - Tuscany - Pasta - Umbria - Preparation methods - Marches - Later gifts from America - lazio and the city of Rome - Mediterranean diet - Abruzzo and Molise - Democracy - Campania and the city of Naples - Ingredients - Publia - Eros - Basilicata - Restaurants - Calabria - Pizza - Sicily - Totalitarianism - Sardinia - Joy - Cooking methods for meat, fish, eggs, and vegetables - Sauces and gravies for pasta - Pairings of pasta shapes and saucesĪccess-restricted-item true Addeddate 20:11:51 Autocrop_version 0.0.13_books-20220331-0.2 Bookplateleaf 0002 Boxid IA40527202 Camera Sony Alpha-A6300 (Control) Collection_set printdisabled External-identifier
Organized according to region and colorfully designed with illustrations, maps, menus, and glossaries, this is an exceptional celebration of Italy's culinary gifts Kostioukovitch captures the fierce local pride that gives Italian cuisine its remarkable diversity.
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