Brings together 90 recipes from some of Italy s most celebrated chefs, including Ezio Santin, Nadia Santini, Massimo Ferrari, Sergio Mei, Alfonso Iaccarino, Aimo Moroni, & Romano Tamani.
These professionals concentrate their creativity & skill mainly on meat courses but starters, soups, & even desserts also testify to the versatility of the delicious meat of the pig. Giuseppe Vaccarini recommends the ideal wines to complement the flavor of pork dishes. Includes traditional recipes from the 15th to 19th centuries.
Also, an overview of the history & development of pork consumption in Italy. Contributions from scholars & experts illustrate how this strong & intelligent creature has for so long enhanced the quality of our lives.
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