The Art of Regional Italian Cooking

2012 Reprint of Original 1963 Edition. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. The author of several good books on Italian cooking, Maria Lo Pinto provides a rich and mouth-watering assortment of dishes characteristic of the regions from which they come-- from Northern Italy to Sicily and Sardinia. There are some 435 recipes here, ranging far beyond the expected variety of pastas, veal dishes and sweets to a balanced selection of regional specialties. The recipes assume availability of materials and plenty of time (you make your own pasta in most instances). There is no suggestion of short cuts or economies! But she makes it all very travel-minded and appealing, rewarding for the housewife seeking new ideas. A few chapters are devoted to antipasto, wines, breads and espresso.