Italy by Ingredient

A fresh approach to Italian cuisine through its most iconic ingredients, presented by Italian-born cooking instructor Viola Buitoni.

In this debut cookbook, she presents the history and geography of Italy’s most iconic ingredients, showing modern home chefs how to incorporate robust flavors and techniques into their kitchens. With recipes organized according to a single ingredient, each chapter bursts with taste: learn how to make a traditional ragù sauce with conserved tomatoes; layer a plate of prosciutto and buffalo mozzarella; or bake a polenta custard tart. Practical guidelines for seasonal eating, easy substitutes for hard-to-find items, and valuable shopping tips complement the approachable recipes.

‬21 x 3 x 26 cm‬ ‭

Language: English