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Each cook offers you three of their favorite dishes, one of which is selected to be a step-by-step masterclass: Giuseppe Sylvestri (Ravioli Caprese), Viana La Place (Fried Baby Artichokes), and Anna Tasca Lanza (Pasta with Sardines). What's more, the author has added 60 additional recipes from regional trattorias and Italian homes, from the simple (Fava Bean Crostini) to the unusual (Risotto with Zucchini).
Commentary on Italian traditions and regional history, combined with an informative look inside the Italian pantry, completes this superbly designed cookbook.
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