The cooking of Parma

Trama

The province of Parma makes up the western half of Emilia-Romagna, the only region Italians from other places concede has food as good as their own. With its sophisticated city cuisine and the simpler, heartier fare from Val Taro in the heart of the Apennines, Parma offers a deep and varied cooking style.

Libri simili

• Italy for the gourmet traveler di Fred. Plotkin (1996)
• The food of Italy: region by region di Claudia Roden (1998)
• Foods of Sicily & Sardinia and the smaller islands di Giuliano. Bugialli (1996)
• La Cucina: The Regional Cooking of Italy di Italian Academy Of Cuisine (2009)
• Biba's taste of Italy: recipes from the homes, trattorie, and restaurants of Emilia-Romagna di Biba Caggiano (2001)
• Lidia cooks from the heart of Italy di Lidia Bastianich (2009)
• The best pasta sauces: favorite regional Italian recipes di Micol Negrin (2014)
• Riso: undiscovered rice dishes of Northern Italy di Gioietta Vitale (1992)
• Gino's Italy: like mamma used to make di Gino D'Acampo (2022)
• Ciao Italia in Tuscany: traditional recipes from one of Italy's most famous regions di Mary Ann Esposito (2003)
• La cucina siciliana della casa: Sicilian home cooking : family recipes from Gangivecchio di Wanda Tornabene (2001)
• Why Italians love to talk about food di Elena Kosti︠u︡kovich (2009)