Culinaria Italy
Subtitle: pasta, pesto, passion
By: editors-in chief, Claudia Piras ; photography, Ruprecht Stempell
Edition: Special ed.
Series: Culinaria; Culinaria
Publisher: H.f. Ullman/Tandem Verlag GmbH
Published: 2008
Place of publication: [Germany?]
Language: eng
Number of pages: 496
ISBN-13: 9780841603653; 9783833148897
Subjects: Italian Cooking; Social life and customs; Manners and customs
Other titles: Culinaria Italia.
Description: "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.
Notes: Original title: Culinaria italia.

Includes bibliographical references and index.