Why read The Book of Ramen by Stefania Viti? Because Japan is a land that has always inspired fascination and curiosity; to begin to know and understand it, ramen is an excellent starting point. Indeed, it is one of the most identifying dishes of Japanese cuisine, a gastronomic element that expresses popular and local culture.
In this volume you will find 30 original Ramen Expo recipes + 30 recipes from 3 Italian Ramenya; plus history and culture, basic preparations: a unique book.
AUTHOR
A journalist with a degree in Japanese Language and Literature from Ca' Foscari University in Venice, she lived in Tokyo for about ten years. There she worked as an editor at the Japanese magazine "amarena" and collaborated with several Italian newspapers. She deals with contemporary Japan and her articles are published in national and international newspapers. He also follows communication projects in the Italian-Japanese sphere. He is deputy editor of the newspaper "ArteCibo" web-magazine in Italian, Japanese and English dedicated to Italian agribusiness of excellence. He is a member of AISTUGIA (Italian Association for Japanese Studies). For Feltrinelli he edited the volume Il Sushi released in the Real Cinema series together with the DVD Jiro e l'arte del sushi. With Gribaudo he published L'arte del Sushi (2015) expanded, updated and illustrated edition of the first volume and Il sushi tradizionale (2016).
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