Title: The splendid table
Description: Introducing Emilia-Romagna -- The antipasto course -- Ragùs -- Essential sauces and stocks -- Pastas -- The sweet pastas of the Renaissance -- Risotto, soup, and vegetable first courses -- Second courses (seafood, poultry, and meats) -- Vegetable side dishes -- Breads -- Desserts (cakes, tarts and pastries, spoon sweets, and the "keeping cakes" of winter).
Subjects: Italian Cooking, Italian Cookery, Northern style, Cooking, italian