A Lombardian Cookbook: From the Alps to the Lakes of Northern Italy by Alessandro Pavoni and Roberta Muir

  • Bresaola with rocket and Parmesan (Bresaola con rucola e Grana)

    Bresaola with rocket and Parmesan (Bresaola con rucola e Grana) (page 6)

    from A Lombardian Cookbook: From the Alps to the Lakes of Northern Italy A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

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  • ISBN 10 1921383380
  • ISBN 13 9781921383380
  • Published Aug 26 2015
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries Australia
  • Publisher Penguin Random House Australia
  • Imprint Lantern

Publishers Text

Renowned chef Alessandro Pavoni, of Sydney's two-chef-hatted Ormeggio at the Spit, hails from Lombardy, home to some of Italy's most famous dishes, including osso bucco, bollito misto and panettone. In his first cookbook Alessandro reveals the secrets to these traditional classics, along with more than 100 of his treasured family recipes featuring Lombardy's rich produce – cave-aged cheeses and cured meats, polenta, tender spit-roasted meat and risotto made from rice grown on the plains of the River Po. Having learnt to cook as a boy standing by his nonna's side, Alessandro understood, from an early age, the power of food to nourish and bring joy. This passion continues to inspire him to create delicious, comforting dishes that will bring a little bit of Lombardy into your own home.

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