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Roma in Cucina : The Flavours of Rome (Bilingual) (Hardcover) (Carla Magrelli)
About this item
Carciofi alla giudia, mozzarella in carrozza, supplied as appetizers. Then one of the many kinds of pasta, with cheese and pepper: amatriciana, grìcia, carrettiera; then the endless ways of preparing meat and offal: tongue, tail, sweetbread, tripe. And for dessert: a delicious crostata.Roman cuisine is a veritable feast of the senses and flavours, often overwhelming and never banal; its history is rooted in the centuries under the empire and the papacy, and it makes use of the finest raw materials of the Lazio region. Fact sheets presenting the local products and wines accompany the 70 traditional recipes, prepared by some of the most renowned chefs in the capital.
Number of Pages: 282
Genre: Cooking + Food + Wine, Travel
Sub-Genre: Beverages / Wine + Spirits, Regional + Ethnic / Italian, Pictorial
Publisher: Ingram Pub Services
Author: Carla Magrelli
Street Date: September 15, 2015
Item Number (DPCI): 248-01-8423
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