The Food and Cooking of Milan and Bologna

A celebration of the tastes and traditions that have shaped the Italian menu, this book is ideal for anyone who wants to prepare the culinary classics of north-west Italy. Parma ham, Parmasan cheese, balsamic vinegar, white truffles and Barolo wine – just a handful of ingredients from north-west Italy that are famous worldwide for their exquisite taste and quality. From the snow-capped alps to medieval hilltop villages, this part of Italy is bursting with history, culture and an awe-inspiring cuisine. An in-depth look at the traditional ingredients used in the regional cooking features indispensable ingredients such as risotto rice, fresh egg pasta, Mostardo di Cremona, Gorgonzola and pesto. The recipe section contains 65 authentic dishes that cover all the courses, including internationally admired classics such as Minestrone Soup, Barolo Risotto, Chicken Morengo and Zabaglione. Each dish is beautifully photographed and cook’s tips and variations provide ideas to help you make the most out of each recipe. Nutritional breakdowns are also provided. A celebration of the tastes and traditions that have shaped the Italian menu, this book is ideal for anyone who wants to prepare the culinary classics of north-west Italy. • Discover the secrets behind the world-famous cuisines of Lombardy, Emilia-Romagna, Piedmont, Liguria and Aosta Valley, in a collection of 65 mouthwatering recipes • An insightful guide to the geography, climate and culinary history of each region, exploring the typical ingredients and classic dishes • All the courses of the Italian meal are covered, from soups, antipasti, pasta, gnocchi, rice and polenta to main courses of fish, shellfish, meat, poultry and game, as well as delicious desserts • The classic recipes are all included, such as Milanese Risotto, Ragu Bolognese, Piedmontese Fonduta, Salsa Verde and Panna Cotta • Illustrated with over 370 beautiful photographs and including complete nutritional information for every recipe