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The cuisine of Italy changes as you move from region to region (even sometimes, from city to nearby city), with each area having unique recipes, specialties and culinary traditions. One of the joys of traveling to Italy is experiencing the traditional local cuisine (cucina tipica): a perfectly prepared risotto in Lombardy or Piedmont, a savory pappa al pomodoro in Florence or lightly fried moeche (soft-shell crabs) in Venice.
This recently updated and expanded guidebook begins by offering recommendations for navigating the Italian culinary scene (when to eat, how to tip, when not to order a cappuccino, etc.) and then goes on to provide a region-by-region culinary review. In reviewing the food for each region, the typical antipasti, primi, secondi, and dolci are profiled. To make things easier for you to navigate each new region’s cuisine, this guidebook also provides detailed profiles of Italian salumi and pasta types, as well as a comprehensive, searchable, Italian-to-English glossary of culinary terms. Using our Italian Food Guide
This guide has been written with the traveler in mind and is organized by region (so that when in a specific place like Venice or Rome, you can quickly and easily identify local dishes to try). We hope you enjoy what we believe is a totally unique cultural guide to some of the best in Italian cuisine. Buon appetito! PUBLISHER’S NOTE: One of the benefits of eBooks is that we can easily update content and release new editions of our guidebooks. These updates are FREE for existing customers. Please visit for a list of recently updated guides and instructions on downloading the new version to your device. Get our wine app for iPhone and iPad!
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