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BUGIALLI'S ITALY Introduction
FOODS OF SICILY AND SARDINIA
THE BEST OF BUGIALLI
FOODS OF TUSCANY
BUGIALLI ON PASTA
FOODS OF ITALY
CLASSIC TECHNIQUES OF ITALIAN COOKING
THE FINE ART OF ITALIAN COOKING

Parma: A Capital of Italian Gastronomy
Traditional Recipes from the Regions of Italy

Parma-designated the culinary capital of the European Union-is renowned for its unique ingredients, parmagiano reggiano and proscuitto di Parma.

Giuliano Bugialli presents the food of this legendary city, dishes that have a classic simplicity and full, rich flavors. More than 120 recipes are included-antipasti, a wide array of pasta dishes, main courses based especially on veal and pork of the region, and, of course, the succulent desserts for which the city is famous.

For Parma photographer Andy Ryan has contributed spectacular views of the city-its historic buildings, markets, and the surrounding countryside-as well as finished dishes and ingredients to create a sense of the richness and vitality of the culture and cuisine of this wonderful place.

ISBN 1580931758
Hardcover, 272 pages
Full-color photographs

Photography by Andy Ryan


$50.00 Including shipping

BUY THE BOOK NOW! Foods of Italy Inc. 105 South 12th St. Apt. 205 - Philadelphia, PA. 19107




© Giuliano Bugialli - Foods of Italy