Description

Book Synopsis

The gastronomic culture of Puglia captured in 80 recipes. But Puglia in Cucina is not just another cookbook: it offers an authentic insight into Puglia’s culinary art and culture, side by side with a photographic journey through the region.

Alongside traditional fare are recipes with a touch of creativity, as well as invaluable advice on pairing with local wines. The book includes an entire section on wines from historic wineries, as well as a few new arrivals, and another section is devoted to the herbs of Puglia.

The cuisine of Puglia comes from both the land and sea. Its ingredients reflect the nature of the region, coming together in dishes that are ’simple’ in the noblest sense of the world. The quality of these ingredients stems from farming and fishing traditions that are thousands of years old. And since so many of the dishes have the most humble origins, they are generally easy to prepare.

Puglia in Cucina: The Flavours of Apulia: 80

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    A Hardback by William Dello Russo, Pietro Zito

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      View other formats and editions of Puglia in Cucina: The Flavours of Apulia: 80 by William Dello Russo

      Publisher: SIME Books
      Publication Date: 01/10/2016
      ISBN13: 9788895218199, 978-8895218199
      ISBN10: 8895218191
      Also in:
      Art & Photography Photography and photographs Food & Drink National and regional cuisine Travel & Transport Travel and holiday

      Description

      Book Synopsis

      The gastronomic culture of Puglia captured in 80 recipes. But Puglia in Cucina is not just another cookbook: it offers an authentic insight into Puglia’s culinary art and culture, side by side with a photographic journey through the region.

      Alongside traditional fare are recipes with a touch of creativity, as well as invaluable advice on pairing with local wines. The book includes an entire section on wines from historic wineries, as well as a few new arrivals, and another section is devoted to the herbs of Puglia.

      The cuisine of Puglia comes from both the land and sea. Its ingredients reflect the nature of the region, coming together in dishes that are ’simple’ in the noblest sense of the world. The quality of these ingredients stems from farming and fishing traditions that are thousands of years old. And since so many of the dishes have the most humble origins, they are generally easy to prepare.

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