Cucina dell'Emilia-Romagna : Recipes from the Gastronomic Heartland of Italy and its Capital Bologna - Ursula Ferrigno

Emilia-Romagna is a region where food is not just cooked, but lived, and Ursula tells its story with the kind of excitement and joy that only she can master. I can never get tired of Italy's greatest dishes, and they are all here! Hand-rolled pastas, humble soups, vegetables cooked to perfection and some dolci that I can't resist.'�- Yotam OttolenghiDiscover the captivating Emilia-Romagna region in Italy offering the most delicious food with over�75 authentic recipes, cooked with care and attention using the best ingredients. Best-selling author�Ursula�Ferrigno celebrates Emilia-Romagna with in-depth knowledge of the region's ingredients based on her extensive travels combined with stunning location photography. Emilia-Romagna, one of the largest Italian regions, lies between the Adriatic Sea,�the River Po and the Apennine mountains. Its flood-plain-enhanced soil, known as the `food valley',�creates a unique microclimate for an�abundance of foods�to be produced. Ursula Ferrigno brings everything together in this fantastic collection of recipes.�Antipasti, such as Salvia Fritta (Fried Stuffed Sage Leaves), soups and breads, like Pancotto (Bread Soup),�pasta, gnocchi and rice, such as Tagliatelle with Truffles all feature. Meat and fish, such as�Pollo all Cacciatore (Hunter Style Chicken) are�followed by wonderful verdure (vegetable) dishes like�Pepperoni al Forno (Baked Baby Peppers), and ending with truly spectacular sweet offerings, like Ciambella Romagnola (Italian Breakfast Cake) and Ravioli Dolce (Sweet Ravioli).