Италия, регион за регионом: 178 аутентичных итальянских рецептов из всех 20 регионов | Традиционная итальянская кулинарная книга | Полное кулинарное путешествие по наследию Италии

From the snow-capped Alps to the sun-drenched shores of Sicily, every Italian region holds a unique culinary heritage shaped by centuries of tradition. Italy, Region by Region brings together 178 authentic recipes, carefully selected to capture the soul of regional Italian cooking in one comprehensive volume. Pasta alla Norma, Saffron Risotto alla Milanese, Bistecca alla Fiorentina, Pizzoccheri della Valtellina, Cassata Siciliana, Tiramisù, Baccalà alla Vicentina, Orecchiette with Broccoli Rabe, Caponata, Valdostan Fonduta, Strangozzi with Black Truffle, Sarde in Saor, Cannoli, Saltimbocca alla Romana, Pasta e Fagioli, Cassoeula, Brasato al Barolo, Porchetta, Arancini... and many more authentic regional treasures. Italy, Region by Region is a tribute to the extraordinary culinary biodiversity of Italy, where every dish tells a story of land, family, and memory. From mountain shepherds to coastal fishermen, from Roman emperors to Renaissance Florence, these recipes carry forward the traditions of an entire nation. "Italian cuisine does not exist: there are a hundred Italian cuisines — and this book gathers them all." Add Italy, Region by Region to your kitchen today.