Dimensions
206 x 266 x 18mm
Italian cookery involves the minimum of fuss and the maximum of flavour' - Antonio's definition of his native cuisine has been lovingly applied to this fabulous collection of regional dishes. This book is a fresh, accessible introduction to one of the world's oldest and most popular cuisines. From Risotto con Porcini, famous in Piedmont, to the Roman favourite Carciofi alla Giudea, together with expert information on wines and cheeses, Antonio demonstrates his mastery of and enthusiasm for the complete Italian eating experience.
