Cucina dell'Emilia Romagna

'Emilia-Romagna is a region where food is not just cooked, but lived, and Ursula tells its story with the kind of excitement and joy that only she can master. I can never get tired of Italy’s greatest dishes, and they are all here! Hand-rolled pastas, humble soups, vegetables cooked to perfection and some dolci that I can't resist.' – Yotam OttolenghiDiscover the captivating Emilia-Romagna region in Italy offering the most delicious food with over 75 authentic recipes, cooked with care and attention using the best ingredients. Best-selling author Ursula Ferrigno celebrates Emilia-Romagna with in-depth knowledge of the region's ingredients based on her extensive travels combined with stunning location photography. Emilia-Romagna, one of the largest Italian regions, lies between the Adriatic Sea, the River Po and the Apennine mountains. Its flood-plain-enhanced soil, known as the ‘food valley’, creates a unique microclimate for an abundance of foods to be produced. Ursula Ferrigno brings everything together in this fantastic collection of recipes. Antipasti, such as Salvia Fritta (Fried Stuffed Sage Leaves), soups and breads, like Pancotto (Bread Soup), pasta, gnocchi and rice, such as Tagliatelle with Truffles all feature. Meat and fish, such as Pollo all Cacciatore (Hunter Style Chicken) are followed by wonderful verdure (vegetable) dishes like Pepperoni al Forno (Baked Baby Peppers), and ending with truly spectacular sweet offerings, like Ciambella Romagnola (Italian Breakfast Cake) and Ravioli Dolce (Sweet Ravioli).