recounting his mountain cuisine and the unique history of Cortina's SanBrite

from France we then move on to the vision of the "maestro" Niko Romito

la storia dei fratelli Remo e Mario Capitaneo

with its cuisine rich in history

Suddiviso in due volumi - Pasta fresca e Pasta secca - il cofanetto raccoglie più di 100 nuove ricette

Rice, the Italian Way lang-en recounting his mountain cuisine andThis book is the first of its kind, dedicated to Italian rice culture in all its forms, whether traditional or contemporary. It features masterclasses and recipes from over 100 chefs to help you cook as an expert in the field. The book covers the history, selected varieties and use of rice, the role of broths, the passion for mantecatura, and the different rice cooking techniques invented in Italy. Masterclass are curated by chef Christian Costardi.