Italian Taste - Movements

“ The first chapter in this recipe-book, the first one we are doing together, is devoted to a series of recipes that we like to define as ‘movements’, because this is their primary characteristic. Be it animal or vegetable, this is a movement that interests us: such as salads, which make up the bulk of the preparations included in this section. It is typical of our cooking tradition, forever ebullient, never satisfied, restless and forever defying monuments.”


Italian Taste is a collection of signature-cuisine recipes created by top Italian Chefs, all of whom trained at Alma, the world’s leading international educational and training centre for Italian cuisine. The book is enriched by a special section dedicated to a conversation between Gualtiero Marchesi, the best-known Italian Chef in the world, and Massimo Montanari, internationally-renowned food and nutrition historian.

This is a unique and extraordinary collection which is indispensable both to professionals and to those who are just passionate about cooking. The superb, surprising and unmistakable photographs by Arturo Delle Donne, Alma’s tasty-food photographer, capture and complete what each Chef communicates through flavour.


ALMA educates chefs and sommeliers from all over the world, creating professionals specialized in Italian Cuisine through training programs held at the highest level by world-leading teachers. For those who have chosen to work in the fascinating world of fine cooking, ALMA, based in the magnificent Palazzo Ducale of Colorno near Parma, Italy, represents a valuable investment for the future as well as an extraordinary training experience.



Features:

• Search recipes by Chef

• Share ingredients by e-mail

• Table of conversions: Metric to Imperial measures and Metric to US measures

• Glossary of the most used cooking terms

• Add notes or underline text

• Integrated English Dictionary

• Glossary

Sections:

• Movements

• Broth and Soups, Rice and Risotto

• Pasta, in every sense of the word

• Things Filled with Other Things

• The Land, Behind the Myth of Meat

• From Freshwater and Salt Water

• Neither Meat nor Fish: Eggs and Vegetables

• ‘Così fan tutti’, Salted Codfish, Dried Cod and Cod

• Sweets