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Cucina dell'Emilia-Romagna (Recipes from the gastronomic heartland of Italy and its capital Bologna)
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$32.99
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Product Details
Author:
Ursula Ferrigno
Format:
Hardcover
Pages:
192
Publisher:
Ryland Peters & Small (May 12, 2026)
Imprint:
Ryland Peters & Small
Language:
English
Audience:
General/trade
ISBN-13:
9781788797535
ISBN-10:
1788797531
Weight:
36oz
Dimensions:
7.87" x 10" x 0.9"
File:
Eloquence-SimonSchuster_10302026_P10816275_onix30-20261030.xml
Folder:
Eloquence
List Price:
$32.99
Pub Discount:
65
Case Pack:
10
As low as:
$25.40
Publisher Identifier:
P-SS
Discount Code:
A
Series:
Ursula Ferrigno's Cookbooks
Overview
Discover a captivating region in Italy which offers the most delicious food, through 75 authentic recipes, cooked with care and attention using the best ingredients.
Emilia-Romagna, one of the largest Italian regions, lies between the Adriatic Sea to the east, the River Po to the north and the Apennine chain of mountains to the south. Between the Po and the mountains, with its flood-plain-enhanced soil, is what is known as the "food valley," where a unique microclimate means that an abundance of foods can be produced.
These include soft wheat for the famous pasta types of the region; acorns and chestnuts to feed the pigs which produce the countless salumi (prosciutto di Parma, culatello, mortadella etc); grape vines which are used not just in the many wines of the area, but in the world-renowned balsamic vinegar of Modena; and cows which produce the milk for the region’s cheeses, particularly parmigiano reggiano, Parmesan.
There are countless individual local food products which have IGP and DOP (protected) status, more than anywhere else in Italy. Even among Italians, who are very loyally regional in their culinary tastes, the food and cooking of Emilia-Romagna are considered to be the best in Italy.
Emilia-Romagna, one of the largest Italian regions, lies between the Adriatic Sea to the east, the River Po to the north and the Apennine chain of mountains to the south. Between the Po and the mountains, with its flood-plain-enhanced soil, is what is known as the "food valley," where a unique microclimate means that an abundance of foods can be produced.
These include soft wheat for the famous pasta types of the region; acorns and chestnuts to feed the pigs which produce the countless salumi (prosciutto di Parma, culatello, mortadella etc); grape vines which are used not just in the many wines of the area, but in the world-renowned balsamic vinegar of Modena; and cows which produce the milk for the region’s cheeses, particularly parmigiano reggiano, Parmesan.
There are countless individual local food products which have IGP and DOP (protected) status, more than anywhere else in Italy. Even among Italians, who are very loyally regional in their culinary tastes, the food and cooking of Emilia-Romagna are considered to be the best in Italy.
