Sold out but wanted!
Parameters
- 380 pages
- 14 hours of reading
More about the book
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
Book purchase
Culinaria Italy, Claudia Piras
- Language
- Released
- 2015
- product-detail.submit-box.info.binding
- (Hardcover)
Payment methods
We’re missing your review here.
- Title
- Culinaria Italy
- Language
- English
- Authors
- Claudia Piras
- Publisher
- Ullmann
- Released
- 2015
- Format
- Hardcover
- Pages
- 380
- ISBN10
- 384800819X
- ISBN13
- 9783848008193
- Series
- Tags
- Non-Fiction, Maps & Travel, Travel, Cookbooks, Cookbooks, Food & Drinks, Travel Guides, Food, Southern Europe, Italy, Italian Literature, Photos, National Dishes
- Original title
- Culinaria Italy
- Rating
- 4.45 out of 5
- 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