In this rich collection of authentic regional Italian menus and individual recipes from each of Italy's nineteen regions, Lina Coruccini has adapted her native cuisine to suit American occasions. Careful instructions for her advance preparations are given with each menu, enabling the cook/hostess to complete much of the preparation ahead of time. Also included are short culinary histories of the nineteen Italian regions.
The thirty-eight regional menus include an appealing variety of recipes for antipasto, pasta dishes, soups, risottos, meat, fish, and game dishes, vegetable accompaniments and desserts
"synopsis" may belong to another edition of this title.
Lina Coruccini came to America in her early teens. While becoming very much a part of life in the San Francisco area, she has maintained her Italiana heritage over the years and has become known among her friends for her finely prepared Italian meals. She returns every year to her home town in Italy, where she trades recipes with two cousins who own restaurants on the outskirts of Milan.
Lina Coruccini is a member of the world-wide Academia Italiana della Cucina (Italian Academy of Cooking), founded in Milan in 1953. This group meets regularly to taste and critique traditional regional Italian dishes.
"About this title" may belong to another edition of this title.
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