Meat and Poultry

Cookbook series: Italian Food is a series of 12 volumes developed with the intention of presenting “authentic” Italian cookbooks. This is because Italian cuisine, though loved and appreciated, is often a victim of free (and sometimes imaginative) reinterpretations. 

Assets: Each volume includes 60 illustrated recipes from the Italian culinary tradition, without any re-adaptation in terms of preparation techniques or choice of ingredients (for this reason, the typical ingredients used in recipes are described and illustrated in a special section of each volume, where possible alternatives are also recommended). Quantities are indicated both following the international metric system (g, kg, dl) and the Imperial system (oz, lbs, cups). 

Contents: Are you curious to know how a real Milanese cutlet is prepared? Would you like to try and make the Roman saltimboccas you had at that Italian restaurant? Be careful: with this cookbook you will find out that preparing them is so easy and the results are so satisfying that you might end up preferring a nice little home dinner to the most popular Italian restaurant in town.