The Cooking of Emilia-Romagna

Chef-instructor and author Giovanna Bellia La Marca guides readers through the wealth of local delights in Emilia-Romagna, a region in northern Italy famous for its gastronomic offerings. From antipasti as simple as melon with prosciutto to lesser-known specialties like chestnut fritters, this collection takes the home chef on a journey across a region that is one of Italy's best-kept culinary secrets.

Included are more than 140 easy-to-follow recipes adapted for the North American kitchen, a section on cooking techniques, a section on wines from Emilia-Romagna, and a glossary of Italian ingredients and list of specialty sources.