With a bustle of shells from Bolzano to Palermo, the perfectly shaped food always ends up in the frying pan, but never in the same way. Drowned, crispy, stuffed, puffed, elegant, popular, nutritious and, last but not least, inexpensive, the frittata turns out to be a transformative dish, perfectly in tune with our times and our pockets.
The journey made in these pages is not only the one traced on the map, but also in time. With a hint of nostalgia, Franco Luise offers us not only the omelet of memories but also the many omelets acquired in the itinerant adventure that is life as a chef. His cookbook, enriched by the notes of a nutritionist and the many flashes of a true professional, represents the revenge of a somewhat mistreated dish, both gastronomically and linguistically. Here it's not about flipping the omelet, just enjoying it in 27 surprising versions.
Author: Franco Luise
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