Recipes chosen from the very best Italian tradition
03/2019 — Patrizia Gallotti
A selection of a hundred recipes from Italy's great culinary tradition.
From the sauces to the pastas - the dry ones both long and short, the fresh pastas with fillings, all the stages in their making and times needed, with ideas on how to serve them, accompanied by photos of each dish.
A practical and essential guide, full of entertaining and enticing ideas, perfect for all tastes.
Patrizia Gallotti graduated in Classical Studies from the University of Pisa. From 1998 to 2011, she was responsible for the archives and libraries of the city of La Spezia. Since 1999, she has been a member of the Accademia Italiana della Cucina, acting as part of the Delegazione Apuana and that of La Spezia She has published several softbacks deriving from her personal research on the cuisine of her land. With Edizioni Giacché she has published: Menu delle feste. Ricette dalla tradizione spezzina.