Sabores de Italia. 2a Ed. / Flavors of Italy, 2a Ed. [Spanish]

By François-Régis Gaudry

Una enciclopedia sobre Italia para abrir la mente y el apetito.

Por qu no se le pone nata a la carbonara? Cu l es la diferencia entre cappuccino, macchiato y mocaccino? Leonardo da Vinci era vegetariano? C mo se reconoce un panettone tradicional? Los tenedores vienen de Italia? Est n relacionados el cornetto y el cruas n? El tiramis debe llevar alcohol?

Este libro sin parang n, ahora en una nueva edici n ampliada y actualizada, es toda una enciclopedia sobre Italia: m s de 300 temas, 1200 fichas de productos, 250 recetas de culto, biograf as, an cdotas hist ricas y referencias culturales, as como pr cticas gu as ilustradas con instrucciones paso a paso para preparar risotto, oquis y masa de pizza, entre tantos otros.

An encyclopedia of Italy to open both your mind and your appetite.

Why isn't cream added to carbonara? What is the difference between a cappuccino, a macchiato, and a mocaccino? Was Leonardo da Vinci a vegetarian? How do you recognize a traditional panettone? Did forks originate in Italy? Are the *cornetto* and the croissant related? Should tiramisu contain alcohol?

This unparalleled book--now in a new, expanded, and updated edition--is a comprehensive encyclopedia of Italy. It features over 300 topics, 1,200 product profiles, 250 cult-classic recipes, biographies, historical anecdotes, and cultural references, as well as practical, illustrated guides with step-by-step instructions for making risotto, gnocchi, pizza dough, and much more.

• Format: Hardcover
• Language: Spanish
• ISBN: B0G19J86NY
• ISBN13: 9791387934088
• Release Date: January 2027
• Publisher: Cinco Tintas
• Length: 448 Pages