Italian Provincial Cookery

These recipes from every corner of Italy & Sicily are arranged according to native region: Chestnut Soup from Piedmont/Valle d'Aosta: Sauteed Clams in Broth from Campania; Orecchiette con Brachiolette from Apulia--rich & succulent torta, Italian ices & cakes, Bolognese bread, classics such as Chicken Marengo, Bollito Misto, Osso Buco, Zuppa Inglese, & sweet crunchy cookies "show once again the variety & robust subtlety of Italian cooking" (Library Journal). Besides the recipes, each section outlines the terrain, traditions & heritage, festivals, native wines, proverbs, & cheeses of that particular region.Lazzaro, Bea is the author of 'Italian Provincial Cookery', published 1986 under ISBN 9780899090894 and ISBN 0899090893.