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Panzanella, bruschetta, and cecina to start. Pappa al pomodoro, ribollita soup, and pappardelle pasta in boar ragout as first courses, followed by mains like sliced Chiana beef tagliata, cacciucco alla livornese chowder, and salt cod. And closing on a sweet note: cantucci cookies, ricciarelli, zuccotto, and panforte pastries. The thirty traditional recipes in this volume tell the story of Tuscan cuisine, with its strong, confident flavours that come not only from the gentle hills but also from the mountains and the Tyrrhenian Sea.
Achat du livre
Tuscany, Favourite recipes, Franco Palandra, Paola Baccetti, Laura Giusti
- Langue
- Année de publication
- 2018
- Reliure
- (rigide)
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- Titre
- Tuscany, Favourite recipes
- Sous-titre
- Traditional Cooking
- Langue
- Anglais
- Auteurs
- Franco Palandra, Paola Baccetti, Laura Giusti
- Éditeur
- SIME BOOKS
- Publié
- 2018
- Format
- rigide
- Pages
- 96
- ISBN10
- 8895218930
- ISBN13
- 9788895218939
- Séries
- Mots clés
- Voyage, Livres de cuisine, Nourriture, Italie, Europe, Alimentation et boissons, Toscane
- Description
- Panzanella, bruschetta, and cecina to start. Pappa al pomodoro, ribollita soup, and pappardelle pasta in boar ragout as first courses, followed by mains like sliced Chiana beef tagliata, cacciucco alla livornese chowder, and salt cod. And closing on a sweet note: cantucci cookies, ricciarelli, zuccotto, and panforte pastries. The thirty traditional recipes in this volume tell the story of Tuscan cuisine, with its strong, confident flavours that come not only from the gentle hills but also from the mountains and the Tyrrhenian Sea.