Enciclopedia de la gastronomía italiana

Enciclopedia de la gastronomía italiana.

A complete illustrated guide to the techniques you need to prepare the most essential recipes of Italian cuisine.

With 250 steps explained in full detail and the precise techniques for successfully making fresh pasta, polenta, risotto, grissini and sauces, among many others.

With 8 videos showing the most complex techniques, available via QR codes for smartphones and tablets.

This complete work includes 120 essential recipes of Italian cuisine, fully illustrated, among them: oven-baked Treviso radicchio, minestrone, Calabrian-style lamb, spaghetti with clams, risotto in cuttlefish ink and tiramisù.

Leading chefs of Italian cuisine, awarded Michelin stars, present their most iconic recipes: Massimiliano Alajmo, Gaetano Alia, Massimo Bottura, Teresa Buongiorno, Flavio Costa, Accursio Craparo, Enrico Crippa, Alfonso Iaccarino, Roberto Petza, Valeria Piccini, Niko Romito, Nadia Santini.

After fifteen years of experience in various restaurants in Liguria and Tuscany, Mia Mangolini settled in Paris. She now advises restaurants and businesses and provides training to chefs in leading culinary teams. In 2007 she created her Italian cooking workshop, Cucina di Casa Mia.