La Cucina Trevigiana
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La Cucina Trevigiana Storie E Ricette
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Author : Giuseppe Maffioli
language : it
Publisher:
Release Date : 2012
La Cucina Trevigiana Storie E Ricette written by Giuseppe Maffioli and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Cooking categories.
La Cucina Trevigiana
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Author : Giuseppe Maffioli
language : it
Publisher: Muzzio Editore
Release Date : 1983
La Cucina Trevigiana written by Giuseppe Maffioli and has been published by Muzzio Editore this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with Cooking categories.
La Cucina Trevigiana Storia E Ricette
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Author : Giuseppe Maffioli
language : it
Publisher:
Release Date : 2016
La Cucina Trevigiana Storia E Ricette written by Giuseppe Maffioli and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Travel categories.
Cucina Trevigiana
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Author :
language : it
Publisher:
Release Date : 2008
Cucina Trevigiana written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Cooking categories.
La Cucina Trevigiana Con 58 Ricette Del Territorio
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Author : Paolo Morganti
language : it
Publisher:
Release Date : 2008
La Cucina Trevigiana Con 58 Ricette Del Territorio written by Paolo Morganti and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Cooking categories.
La Cucina Trevigiana Del Relais Monaco Ediz Multilingue
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Author : Giampiero Rorato
language : en
Publisher:
Release Date : 2015
La Cucina Trevigiana Del Relais Monaco Ediz Multilingue written by Giampiero Rorato and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Cooking categories.
La Marca Gastronomica Storia Di Ieri E Di Oggi Della Cucina Trevigiana
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Author : Fernando Raris
language : it
Publisher:
Release Date : 2014
La Marca Gastronomica Storia Di Ieri E Di Oggi Della Cucina Trevigiana written by Fernando Raris and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Cooking categories.
La Grande Cucina Della Marca Trevigiana Ricette Storia E Cultura Della Cucina Di Marca
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Author : Giampiero Rorato
language : it
Publisher:
Release Date : 2004
La Grande Cucina Della Marca Trevigiana Ricette Storia E Cultura Della Cucina Di Marca written by Giampiero Rorato and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Cooking categories.
La Cucina Del Veneto
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Author : Emilia Valli
language : it
Publisher: Newton Compton Editori
Release Date : 2012-08-09
La Cucina Del Veneto written by Emilia Valli and has been published by Newton Compton Editori this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-08-09 with Cooking categories.
In oltre 600 ricette Tutti i segreti di una gastronomia varia, raffinata e originale Raffinata e originale, la tradizione gastronomica veneta si fonda essenzialmente su quattro “pilastri”: la polenta, il baccalà, il riso e i fagioli, ai quali vanno ad aggiungersi gustosi elementi legati alle produzioni locali. Se nella fascia costiera predominano, come è ovvio, i piatti a base di pesce e crostacei, nella parte pianeggiante e collinare della regione la cucina tradizionale fa largo uso di carni, bovine e suine soprattutto, mentre la zona montana, ricca di ovini, è la patria incontestata dei formaggi (basti pensare all’Asiago, al Montasio e alle squisite ricotte). Ma la varietà della cucina veneta, oltre che alla naturale conformazione fisica del territorio, è legata anche alle influenze storiche, che hanno contribuito a delineare il profilo gastronomico di ogni singola provincia. Così nei gustosi piatti di pesce e nei delicati risotti caratteristici di Venezia si riconosce subito la raffinata eredità orientale, mentre la cucina di Verona, malgrado le tentazioni carnascialesche e le “feste dello gnocco”, mantiene l’eleganza scaligera. Una menzione particolare meritano la tradizione gastronomica del Trevigiano, forte dei funghi di Montello, dell’ottima cacciagione, delle anguille del Sile e, naturalmente, del celeberrimo radicchio, e la cucina della provincia di Belluno, dove i sapori, robusti e montanari, richiamano immediatamente alla memoria le rocce dolomitiche, gli strapiombi e il silenzio dei ghiacciai. Emilia Valli laureata in filosofia e insegnante, esperta gastronoma, vanta la collaborazione a diversi periodici specializzati e la pubblicazione di decine di libri di educazione alimentare e di ricettari di cucina, nei quali alla scelta degli ingredienti si abbina una nota di raffinata fantasia legata alla genuinità della tradizione italiana. Con la Newton Compton ha pubblicato, tra l’altro, 500 ricette di pasta fresca, 1000 ricette di carne rossa, 500 ricette con le verdure, 1000 ricette con la frutta, La cucina del Veneto, La cucina del Friuli e 501 ricette di biscotti e dolcetti.
The Story Of Prosecco Superiore
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Author : Susan H. Gordon
language : en
Publisher: Rowman & Littlefield
Release Date : 2024-02-15
The Story Of Prosecco Superiore written by Susan H. Gordon and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-02-15 with Cooking categories.
Why is Prosecco so popular? In the United States, Prosecco is now a household word. Throughout the world, Prosecco bottles sell at twice the rate of Champagne’s, even during a pandemic. Although the comparison with Champagne, the great sparkling wine of northern France often erroneously used as synonym of sparkling wine, is a common one, it is not immediately obvious why it should be. This story of Prosecco Superiore — sparkling Prosecco grown in two small hilly historic zones of the ancient Venetian Republic’s interior lands — shows them as uniquely Italian sparkling wines, tracing them to those hills at the second half of the 19th century, time of uprisings that would oust Napoleon’s France and the Habsburgs’ Austria and lead to the creation of an Italian nation. Among the many who fought to make an Italy was a pharmaceutical student born four decades after the fall of Venice: local chemist, follower of ardent Italian insurgent Giuseppe Mazzini, Garibaldian soldier, winemaker, writer, inventor, cheerful and optimistic if informal politician Antonio Carpenè, founder of the oldest Prosecco winery and who created these wines’ prototype a century before materials such as stainless steel would finally exist to make them possible. To tell the science and history of the making of Prosecco Superiore, its roots in Italian languages and cultures and in the lives and sounds of those hills of the Veneto’s upper Marca Trevigiana long celebrated as sites of the top Prosecco vineyards, this book is written in a style that leads readers to unfamiliar places so that they might move richly and daringly through 150 years of Prosecco’s landscape. The story moves through Carpenè’s days and follows his work into the mid-20th century as modern Prosecco began its rise, then into the 21st as farmers and scientists work Prosecco Superiore’s culture of hills and ingenuity into new blends of complexity, technology, and artisanship. Built on intensive and, as appropriate to wine, wide-ranging research, this story is both an imaginative and personal telling of the histories, methods, and places of Prosecco Superiore and a reader’s guide to wonder and wandering, acts well suited to both the enjoyment and the effects of Italy’s most important sparkling wines.