and fruits reveal that Italian gastronomic culture has always been naturally vegetable-forward

Jacopo Ticchi presents his approach to cooking corb fish in its entirety

Due to summer holidays

with its cuisine rich in history

la pesca e la sua cucina

ItaliaSquisita #45 lang-en and fruits reveal that ItalianOn the cover the French culinary culture through the eyes of Giuliano Sperandio, from France we then move on to the vision of the "maestro" Niko Romito, to arrive at the river Po Delta with its fish and gastronomic peculiarities and the beaches of the Basque Country, told by the great Italian interpreters who have found their culinary homeland in Spain. But that's not all, to find out more browse the summary. Last Issues Summary Softcover: 120 pages