Roma in cucina = The flavours of Rome
2016
Book
"Carciofi alla giudia, mozzarella in carrozza, supplied as appetizers. Then one of the many kinds of pasta, with cheese and pepper: amatriciana, gricia, carrettiera; then the endless ways of preparing meat and offal: tongue, tail, sweetbread, tripe. And for dessert: a delicious crostata. Roman cuisine is a veritable feast of the senses and flavours, often overwhelming and never banal; its history is rooted in the centuries under the empire and the papacy, and it makes use of the finest raw materials of the Lazio region. Fact sheets presenting the local products and wines accompany the 70 traditional recipes, prepared by some of the most renowned chefs in the capital."--Publisher's description.
Main title:
Roma in cucina = The flavours of Rome / a cura di / edited by Carla Magrelli ; photographs / fotografie di Barbara Santoro = The flavours of Rome / edited by Carla Magrelli ; photographs by Barbara Santoro.
Author:
Magrelli, Carla, editorSantoro, Barbara, photographer
Edition:
II edizione.
Imprint:
Viale, Italia : Sime Books, 2016.©2016.
Collation:
282 pages : colour illustrations ; 25 cm.
Notes:
Includes index.Parallel text in Italian and English.
ISBN:
9788895218915 (hbk)8895218914
Dewey class:
641.5945
Language:
ItalianEnglish
Added title:
BRN:
345471