Culinaria Italy
pasta, pesto, passion
by Claudia Piras, Eugenio Medagliani, and Ruprecht Stempell
- 5 Want to read
"How does the blue mold get into gorgonzola? Where did ice cream come from in the days before refrigerators? What is there to tell about the wine of Piedmont? How are tomato preserves made? How does one recognize a genuine balsamic vinegar? What are the marks of quality that help to distinguish genuine products from imitations? What food was eaten in ancient Rome, which specialties were served at court during the Middle Ages, and what culinary innovations accompanied the Renaissance? Culinaria Italy takes a look behind the scenes and answers these and many other questions of interest to lovers of Italian Cuisine." -- Amazon.com viewed October 26, 2020.
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Subjects
Italian Cooking, Pictorial works, Food habits, Social life and customs, Manners and customsPlaces
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Culinaria Italy: pasta, pesto, passion
2008, H.f. Ullman/Tandem Verlag GmbH
in English
- Special ed.
0841603650 9780841603653
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Book Details
Edition Notes
Original title: Culinaria italia.
Includes bibliographical references and index.
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| December 8, 2022 | Edited by ImportBot | import existing book |
| October 22, 2021 | Created by ImportBot | import existing book |