The Italian genius for combining abundance and thrift is evident from the economy of the mountainous and sparse landscape of Molise, where much use is made of pastas and chillies, and adjoining lush Abruzzo, with its delicious cheeses and risottos. Fort travels on to Emilia-Romagna, where much of what we have come to love in Italian food can be found: prosciutto di Parma, mortadella, ravioli, taggliatelle and zamponi...In Piedmont, the wine-and-truffle country stretching from the shadow of the Alps through arable flatlands, the cooking of France and Northern Europe fuses with that of Italy. This enticing sum of parts -- the dishes, producers, ingredients, consumers and eating occasions -- make up nothing less than a contemporary portrait of the country.
- ISBN10 1933572027
- ISBN13 9781933572024
- Publish Date 4 October 2006 (first published 4 May 2004)
- Publish Status Cancelled
- Out of Print 30 October 2013
- Publish Country US
- Imprint Centro Books
- Format Paperback (US Trade)
- Pages 296
- Language English