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Book description

This unique collection of over 60 recipes from all over northwest Italy reveals the culinary treasures of Piedmont, Lombardy, and Valle dAosta. These regions are known for their beautiful scenery -- and the countrys tastiest food. Piedmont is famous for its rich, sophisticated dishes, especially those from Turin, once the capital of the Savoy dynasty. Much of the area is rural, however, which has fostered a long tradition of country cooking. The people know how to make the most of their ingredients in such dishes as zabaglione (an egg yolk, sugar, and marsala dessert), agnolotti (meat-filled ravioli), and monte bianco (a chestnut dessert). The region is also famous for its rare white truffles, shaved over risotto, pasta, fonduta, fried eggs, and more. Several of the finest red wines in Italy also come from this region, such as Barolo, Barbaresco, and Barbera, as well as one of the worlds best-known champagnes, Asti Spumante.With stunning photography and fascinating insights into the region, The Food of North Italy is a perfect book for lovers of Italian food.

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