Zuppa Italian Soups Cookbook

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Description: Here is a culinary ramble through the seventeen regions of Italy, starting at the very north with Val d'Aosta and continuing south through Piemonte, Toscana, Umbria, Puglia, all the way to Calabria. Sicilia, and Sardegna. The Romagnolis give us a miniportrait of each area -- its physical attributes, the cultural and historical backgrounds, the characteristics of its people and the endlessly fascinating differences between them, and its soups. A real Italian zuppa is nourishment for the soul, reminiscent of the warmth and fragrance of the family hearth, and this assortment comes straight from the collective hearths of all Italy. 

This is armchair culinary travel at its best, a detailed profile of each region lovingly observed by seasoned professionals who know how to lead the reader right into the kitchen. Margaret and Franco Romagnoli's enticing collection of soup recipes gives us 144 good reasons to make a new soup every week, whether it be Lemony Rice Soup from Veneto. Modena's Egg and Spinach Soup. Anzio's Mussel Soup, Abruzzi Lentil and Chestnut Soup, Chickpea and Short-Rib Soup from Le Marche, or Cabbage, Fontma, and White Bread Soup from Val d'Aosta. There are light soups, hearty soups, vegetable soups, meat soups, fish soups, bread soups -- above all, tasty soups. So, as Franco invites us : "Take the best of what the market has to offer, add a pinch of the hearth's warmth and a zest of enthusiasm, and stir all into the boiling kettle. Soup's on!" 

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Condition: Good condition.