Valentina Harris

Food and Cooking of Milan and Bologna presents classic dishes from the North-west of Italy. Discover the secrets of the world-famous cuisines of Lombardy, Emilia-Romagna, Piedmont, Liguria, and Aosta Valley, in a collection of 65 mouthwatering recipes. This is an insightful guide to the geography, climate, and culinary history of each region, exploring the similarities and differences that bind the...

This new book captures the essence of central Italian food and cooking, with a fascinating introduction to the diverse landscapes, climates, histories and cuisines of Lazio, Campania, Abruzzo, Molise and Sardinia. An in-depth guide to the traditional local ingredients of the area follows and includes pasta, artichokes and tomatoes; cheeses, such as Mozzarella, Pecorino and Scamorza; and local delicacies, such...

This book opens with an evocative introduction to the history, geography and traditions that have shaped the culinary culture of these regions, as well as an intriguing commentary on the local festivals and their accompanying foods. This is followed by an essential guide to the classic ingredients. There follows a collection of 65 regional recipes, with chapters covering all the...

Famous for its bold flavours, seasonal ingredients and vibrant colours, Italian has repeatedly been voted the world's favourite cuisine. Take a closer look, though, and you'll discover that there is much more to this nation's food than the ubiquitous pasta, pizzas and risottos offered at many restaurants. Italian-cooking expert Valentina Harris examines each area in turn, with a carefully curated...