The Food of Italy by Waverley Root

The Food of Italy

Waverley Root

768 pages first pub 1977 (editions)

nonfiction history informative slow-paced
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Description

To read this book is not just to learn the proper preparation for lasagna and risotto, but also to encounter the Medicis, to witness an opulent banquet for two, and to learn the fables surrounding the origin of tortellini.

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