Culinaria Italy

About this book

How does the blue mold get into Gorgonzola? Where did ice cream come from in the days before refrigerators? What is there to tell about the wine of Piedmont? How are tomato preserves made? How does one recognize a genuine balsamic vinegar? What are the marks of quality that help to distinguish genuine products from imitations? What food was eaten in ancient Rome which specialties were served at court during the Middle Ages and what culinary innovations accompanied the Renaissance? Culinaria italy takes a look behind the scenes and answers these and many other questions of interest to lovers of Italian Cuisine. With 496 pages and 1 294 illustrations Culinaria Italy shows us not only the food and drink of Italy but also the country and its people from its Alpine crest in the north to the tip of its heel in the south. The 386 tried and tested recipes from the various region visited ensure that a treat for the taste buds follows a pleasurable read.