Prosciutto: (Paperback) by Bardi, Carla
Paperback; Published 8/18/2003; 64 Pages; ISBN 9781891267543
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Each Italian Pantry book is unique in style, content and recipes. A short history of the Italian food product is followed by a detailed description of the production techniques and notes for evaluating and appreciating the regional differences.
Italy has a very complex food culture, with distinctly different cheese, pasta, olive oil and cured meats in each region and even within certain towns. These books take a geographical approach to the regional specialties, with maps showing the area of production, notes on the product of that region and typical recipes using the distinct produce of that area. The Italian Pantry books are valuable references for culinary students and professionals as they are scholarly and technically informative. Lavish color photos of each type of cheese, pasta, olive oil, cured meat and prepared dishes (with recipes), provide a very pleasant browse or read.
Twenty eight distinct Prosciuttos and Salamis from Coppa to Prosciutto di Cinghiale.
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Kosher salt got its name from its use in the koshering process, where, because of its large grain, it does a better job than fine salt drawing moisture from meats. This ability to draw liquids from foods also makes it useful in preserving and is used in curing prosciutto and brining sauerkraut.