Sidro in Calice & in Cucina: Storie, Ricette E Menu Al Sapore Frizzante Di Mele E Pere (Italian Edition)

The author takes readers on a sparkling journey into the world of cider, a beverage with very ancient origins, already mentioned in the Bible. Made from the fermentation of apple and pear juice-with moderate alcohol content and naturally gluten-free-cider is a universal tradition that is now experiencing a renewed appreciation in Italy.
The book explores the different styles of cider (dry, sweet, sparkling) and its raw materials, featuring dozens of apple varieties (such as the New Zealand Braeburn or the Basque Goikoetxe) and pears (including Abate and Williams).

The volume invites readers to discover this "prince of the new table" through a collection of accessible recipes designed to create complete menus. From appetizers (Cofanetti per 4) to first courses (Sea Bream Risotto), from meat dishes (Beef Fillet with Dry Cider) to desserts (Zabcidre), and original cocktails (QC Cocktail), cider reveals a bold and surprising versatility, expressing a rich and vibrant gastronomic culture.

Pietro Semino is an Italian travel food writer and journalist. He is the author of more than forty books focused on food culture, gastronomy, and travel, many of which have been translated and published internationally, including in Spain, Portugal, and the United States. His work explores the relationship between cuisine, cultural identity, and tradition, using food as a narrative lens to describe places and communities.