Paolo Petroni Book order

A clear, complete, easy-to-follow recipe-book for the preparation of classic dishes of the Tuscan tradition. Over 180 recipes of starters, first courses, side dishes, main courses and desserts. All tested, guaranteeing delicious, easy-to-achieve resultsTuscan cuisine has always been highly appreciated both in Italy and around the world. The reasons for its success are high-quality ingredients combined with simple, pleasing, decisive flavours. This book contains a selection of the best traditional dishes, as well as more contemporary recipes having a strong association with their area of origin. All are presented by the author in a simple way, and in line with the most up-to-date dietetic criteria. From classic liver-paté crostini to marinated octopus, from pappardelle with wild boar sauce to chestnut-flour tortelli (unusual in today’s cuisine, but well-rooted in tradition), from “cibrèo di rigaglie” (chicken liver fricassee) to “cacciucco” (fish soup), from “fagioli all’uccelletto” (white beans in tomato sauce) to a country-style frittata, from the exquisite almond biscuits of Prato to tasty pears cooked in red wine (a simple recipe of old times, revived!). A complete recipe book that reappraises the flflavours of the past, and puts them back on our tables with simplicity and good taste.

Stiff softcover containing more than 200 traditional and modern Tuscan recipes - simple and easy to prepare. Includes glossy color photographs of dishes.