From the open markets of Rome to the classic purity of Tuscan fare, from the basil-rich cuisine of seafaring Liguria to the Spanish-infused dishes of Sardinia, this one-of-a-kind cookbook explores the varied cuisines and histories of each of Italy's twenty regions.
With more than 300 authentic recipes, plus 50 full-course menus, A Cook's tour of Italy celebrates great chefs and treasured regional staples alike.
Recipes include:
Lasagna Squares with Braised Broccoli Rabe
Asparagus and Leek Soup with Crushed Amaretti and Crisped Leeks
Foccacia with Marjoram and Olive Oil
Maria Michele's Cheesecake
Ricotta Cheese Fritters with Ginger and Rosemary
Purple Grape Gelato
