CUCINA DELL EMILIA ROMAGNA (HB)

Over 75 authentic recipes from the fertile flood plain of Emilia-Romagna, cooked with the best ingredients. Here you’ll find antipasti, such as Salvia Fritta (Fried Stuffed Sage Leaves); soups and breads, like Pancotto (Bread Soup); pasta, gnocchi and rice, such as Tagliatelle with Truffles all feature. Meat and fish, such as Pollo all Cacciatore (Hunter Style Chicken) are followed by wonderful verdure (vegetable) dishes like Pepperoni al Forno (Baked Baby Peppers), and the book ends with spectacular sweet offerings, like Ciambella Romagnola (Italian Breakfast Cake) and Ravioli Dolce (Sweet Ravioli).