CLASSIC FOOD NORTHERN ITALY T

Contains over 150 recipes of northern Italy, from classics to new discoveries. The cooking from this part of the world is particularly rich and complex, and features increasingly on the menus of British, French and American masterchefs. In exploring each of the regions, this book contrasts, compares and celebrates the extreme regionality of Italian cooking: in Piedmont the beef is braised in Barolo wine; in Venzia-Giulia it becomes goulash, while Genova adds a touch of the sea - anchovy fillets - to its braised beef. The tour covers Lombardy, Val d'Aosta, Piedmont, Le Tre Venezie, Liguria, Tuscany and Umbria, Le Marche and Emilia Romagna - this last region recognized generally as the culinary epicentre of Italy.