E 'library in my recent cookbook, entitled "The Great Kitchen Veronese" (p. 416, Dario De Bastiani Editore, Vittorio Veneto, € 25.00) produced through the collaboration of chef Fulvio De Santa who oversaw the recipe and with which I have already worked successfully .
In this volume, richly illustrated story, the history and evolution of Veronese cuisine, both the town and mountain, plains and lakes, presenting the historical recipes and, above all, the many food products in the Verona, among which stand out wine, extra virgin olive oil, fruit (peaches, apples, pears, cherries, strawberries, etc..), red chicory, black truffles, and even the fish of Lake Garda and the rivers that cross the area, etc..
I then felt compelled to pay homage to two great Veronese, the cookery teacher George game, which led to his restaurant "The Twelve Apostles " a world-renowned scholar of culture and traditions, Dino Coulter, who died while the book came out from the printers and there are also some interesting poems Barbarani Berto, one of the greatest Venetian dialect poets.
This book contains recipes for some thirty Verona restaurants - carefully selected by Fulvio De Santa , the holder in career three times Michelin star - the star chef Giancarlo Perbellini , eponymous restaurant, Bruno Barbieri of "Villa del Quar , Elia Rizzo de "Il Desco " Isidoro Consolini of " Al Caval" and to the lesser-known but interesting chefs of Verona, Lessinia of Baldo, the Veronese Lungogarda and low intelligence and skill with which hand down the old dishes of the local rich and ever valid tradition.
I think the first book that presents the sum of Veronese cuisine, given in terms historical, traditional products and recipes (mostly with photos of their dishes), so I dare to believe that will be successful as my previous ( The Great Kitchen Treviso, Venice The Great Kitchen, La Grande Kitchen Belluno, La Grande Cuisine of Friuli Venezia Giulia and Cod and Stoccafisso Italian) all published by Dario De Bastiani .
0 comments:
Post a Comment