num_pages: 416
description: Pastas pestos risottos sublime cheeses scintillating seasonings superb wines and of course delectable no wonder the first known food writer was Italian. With fish from the port of Ostia game from the hills near Rome and the freshest fruits and vegetables nature has blessed the country with delicious bounty. Prepare your own Italian feast with luscious recipes that range from antipasti soups and seafood to sauces breads and pizzas. Background information will acquaint you with the cuisine's development and the different regional specialties (such as Emilia-Romagna's prosciutto di Parma.) Bring to your table a Frittata al Formaggio the perfect light main course; Mozzarella in Carozza or a fried mozzarella sandwich; Anolini alla Piacentina small ravioli stuffed with braised beef; and Gelato di Crema a smooth fresh lemony custard ice cream. With an A-Z of ingredients and of course a wine list from this land of vines!
language: English
title: The Gastronomy of Italy
publisher: Friedman