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Description:
of the Italian food product is followed by a detailed description of the production
techniques and notes for evaluating and appreciating the regional differences.
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. These
books 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. The Italian Pantry books are valuable
references for culinary students and professionals as they are scholarly and technically
informative. Lavish color photos of each type of cheese, pasta, olive oil, cured
meat and prepared dishes (with recipes), provide a very pleasant browse or read.
Twenty eight distinct Prosciuttos and
Salamis from Coppa to Prosciutto di
Cinghiale.
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