Description
Book SynopsisJoin Carmela Sereno on a culinary journey from the breath-taking dolomites as far south as Lazio and Abruzzo, taking in the delicious and decadent flavour of northern and central Italy.
What sets the northern and central regions of Italy apart from the cucina povera style of the south is its staple ingredients. From polenta, rice, pasta, game and seafood, to the use of butter, cream and alpine cheeses, the northern and central regions are much richer in terms of the ingredients they use. The result is an outstanding final flavour.
Carmela''s passion for Italian food and drink culture is at the forefront of every recipe she creates. The recipes in her latest book include:
Tomino cheese wrapped with basil and slices of speck
Veal Milanese, classic osso bucco served with a delicate, saffron-infused risotto
Cappellacci stuffed with rabbit, pork and veal
Fontina fondue
Roman oxtail stew
Wheth
Trade Review
Tried and tasted - you'll be inspired to cook your way through the seasons as Carmela shares deliciously authentic Italian dishes from her own family to yours
