Italian Cheese: Guide to Their Discovery and Appreciationby Piero Sardo, Angelo Surrusca (Editor)
Organized by region, the book covers a wide range of typical Italian cheeses. Readers will
Meticulously researched and compiled by expert food writers of the international Slow Food movement, Italian Cheese was first published in 2001. This new edition of the book is 45 percent larger than the original and now profiles 290 distinct styles of traditional cheese.
Organized by region, the book covers a wide range of typical Italian cheeses. Readers will discover not only familiar favorites like Parmigiano Reggiano and Grana Padano, but less well known styles like the nutty Taleggio, a washed-rind cheese from Lombardy that has been made in the Valsassina foothills since the 9th century. Or Caciocavallo from southern Italy, with its distinctive purselike shape.
Entries describe how these traditional products are made and give readers a context for understanding the time-honored farming and cheesemaking practices that are rooted in the Italian landscape and culture. Attractive color photographs accompany each description and illustrate each type of cheese.
About the Author: Piero Sardo is president of the Slow Food Foundation for Biodiversity. Gigi Piumatti is general manager of Slow Food Editore. Angelo Surrusca is a Slow Food writer.
- Slow Food Editore
- Publication date:
- Edition description:
- Product dimensions:
- 4.80(w) x 8.50(h) x 1.20(d)
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