Practical Italian recipes for American kitchens
If you have ever sat at a snowy table in the garden of some wayside inn in the Appennines, a savoury dish of risotto before you and the music of the mountain torrent far below in your ears; or sipped a zabaione in the portico of a cafe on the sun-baked piazza, of some brown old town, clinging to a hillside of Umbria; or eaten Frito Misto on a pensione terrace overhanging the sapphire Gulf of Naples, one of those inimitable haunts of comfort kept by a handsome Italian dame who served her apprenticeship in Anglo-Saxon ways as an English lady's maid; if any of these experiences have been yours you do not need to be convinced of the inimitable charms of the Italian cuisine.
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