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Friuli Typical cuisine? The Carnia of Franco Muzzio

It is not just a cookbook of traditional cuisine of Friuli, but a story of Pietro Adami through the uses and customs of Carnia.
If you have not yet had time to explore Friuli Carnia, this is the right time. Spring is the opportunity more light and tasty for start to discover one of the most fascinating places of Italy. In this journey, Pietro Adami and his book “La cucina carnica " may be very sincere and engaging companions. It is not just a cookbook of traditional cuisine of Friuli, but a story through the uses and customs of the Carnia. The vicissitudes of the garden, of the impervious wood still animated by the noise and wild ways, the pastures smell of old cheese: here is what the author says!  But not only culture: a look at the actual recipes is the right thing for the greedy reader, and Pietro Adami understands this fully. The names of the dishes exude the cultural poly identity of the region of Italy, Slovenia and Furlan together. From sausage with vinegar to frogs, to the numerous and multicolored polenta with syrup of figs. Reading this book is starting to know a new culture, a new culture for thousands of years old. " La Cucina carnica " Gruppo Editoriale Muzzio Srl Italian Language 300 pages 16 euro

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