Cucina di Amalfi
£20.00
notes
‘Italian cooking’ is really a patchwork of local and regional cuisines, all fiercely claiming to be the best in the country. Author Ursula Ferrigno’s family hail from the south of Italy, and just south of Naples is the Amalfi Coast, one of the country’s most magical regions. Vegetable dishes take centre stage here, with both meat and fish eaten and often combined. In this book, Ursula introduces us to 75 authentic Amalfi recipes, including simple antipasti and ministre (soups), pane (bread) and pizza, risotto, pollame and carne (fish and meat), and the all-important contorni (vegetable), alongside essays on the food culture and traditions of the area and beautiful scenic photography.
Dimensions
26cm (10in) x 20.5cm (8in)
Features
notes
‘Italian cooking’ is really a patchwork of local and regional cuisines, all fiercely claiming to be the best in the country. Author Ursula Ferrigno’s family hail from the south of Italy, and just south of Naples is the Amalfi Coast, one of the country’s most magical regions. Vegetable dishes take centre stage here, with both meat and fish eaten and often combined. In this book, Ursula introduces us to 75 authentic Amalfi recipes, including simple antipasti and ministre (soups), pane (bread) and pizza, risotto, pollame and carne (fish and meat), and the all-important contorni (vegetable), alongside essays on the food culture and traditions of the area and beautiful scenic photography.
Insights
An acclaimed food writer and chef, Ursula Ferrigno trained at the Auguste Escoffier School of Culinary Arts and has taught at leading cookery schools in both the UK and Italy, including the celebrated Leith’s School of Food and Wine. The author of more than 25 cookery books, Ursula has also written for ‘Olive’, ‘BBC Good Food’ and ‘The Observer’ and has made any appearances on television.
Details & Care
- Publisher: Ryland, Peters & Small
- Hard cover
- Colour photography
- Number of pages: 192 pages
- ISBN: 9781788795081
Glossary