Summary

Italy has a very complex food culture, with distinctly different cheese, pasta, olive oil, and cured meats in each region and even within certain towns. The books in the An Italian Pantry take a geographical approach to the regional specialties, with maps showing the area of production, notes on the product of that region, and typical recipes using the distinct produce of that area.



With lavish color photographs, this book provides recipes and details on more than 32 types of pastas--from agnolotti to tortellini--making it a valuable reference for professionals and home cooks alike.