Snacks and appetizers have firm roots in the history of Italian gastronomy. From street foods to simple, hearty preparations that fed peasants and fishermen, this book takes the reader on a discovery of Italy's most appetizing recipes.
GIUNTI EDITORE AND SLOW FOOD
Thus, from the collaboration between Giunti Editore and Slow Food comes this work, designed for all those who wish to challenge themselves. In Spuntini e stuzzichini, ample space is devoted to the evolution of serving, with practical advice on how to set up a perfect buffet. Techniques and preparations are described and illustrated in detail, as are recipes for some regional specialties.
The style of the work is popular, the approach simple but not simplistic, and the iconographic apparatus very rich. The authors explain with text and images the texts and values of traditional Italian cuisine; this by offering realizations from all over the territory, supplemented with in-depth boxes and enriched by a substantial apparatus of recipes.
COOKING SCHOOL
Spuntini e stuzzichini by Slow Food is a book of Italian recipes to rediscover that contemporary food has firm roots in food history. From picnics to snacks, fromaperitifs to street food; here are 128 pages of cooking school to learn fundamental techniques, basic preparations and the many regional recipes thanks to the impressive repertoire, and under the expert and authoritative guidance, of Slow Food.
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