The Encyclopedia of Italian cuisine by Allan Bay

Firstly the heavy regional recipes, collected and edited by the legendary Pellegrino Artusi, then the diet recipes for a balanced diet, then came the experimental and creative cuisine, and now what’s missing? The journalist Allan Bay and the gastronomy Paola Salvatori give us the answer through 1135 recipes of our beautiful country goes through the stages of the traditional Italian cuisine. Classic recipes, like the Sicilian cannoli with marrowbone, are reviewed with a modern eye, more immediate and less bombastic traditional regional recipe books. The Italian National Cuisine is a manual of the tradition, but rewrite with the light spirit of contemporary times.

“La Cucina Nazionale Italiana”

Ponte alle Grazie Adriano Salani Editore

Italian Language

760 pages

39 euros

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