Prosciutto (An Italian Pantry)
Carlo Bardi
Italy has a very complex food culture, with distinctly different cheese, pasta, olive oil, and cured meats in each region and even within certain towns. The books in the An Italian Pantry take a geographical approach to the regional specialties, with maps showing the area of production, notes on the product of that region, and typical recipes using the distinct produce of that area.
Twenty-eight distinct prosciuttos and salamis, from coppa to Prosciutto di Cinghiale, are highlighted in this guidebook that provides readers with all they need to know about cured Italian meats.
Twenty-eight distinct prosciuttos and salamis, from coppa to Prosciutto di Cinghiale, are highlighted in this guidebook that provides readers with all they need to know about cured Italian meats.
Année:
2003
Edition:
Illustrated
Editeur::
Wine Appreciation Guild
Langue:
english
Pages:
64
ISBN 10:
189126754X
ISBN 13:
9781891267543
Fichier:
PDF, 5.99 MB
IPFS:
,
english, 2003
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