Umbria: Regional Recipes From The Heartland of Italy by Julia della Croce

  • Making battuto (page 20)

    from Umbria: Regional Recipes From The Heartland of Italy Umbria by Julia della Croce

    • Categories: Italian
    • Ingredients: pork; pancetta; celery; onions; carrots; parsley; marjoram
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  • ISBN 10 0811823512
  • ISBN 13 9780811823517
  • Published May 29 2003
  • Format Paperback
  • Page Count 168
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

With food like Fried Chicken Marinated in Sage, Rosemary, and Garlic, and some of Italy's most gorgeous countryside, it's little wonder Umbria is becoming such a popular tourist destination. Home to beautiful hill towns such as Deruta, Perugia, and Assisi, plus a culinary history that dates back to the Etruscans (Italy's oldest and perhaps most fascinating civilization), Umbria rejoices in hearty dishes rooted in vegetables, legumes, grains, and farm-raised meats and redolent of herbs and bold sauces.


Acclaimed cookbook author Julia della Croce takes us on a stunning visual and gastronomic tour with recipes for dishes such as Penci with Sausage, Lemon, and Nutmeg Sauce and Lorella
Puccetti's Lentils with Seafood, which perfectly illustrate Umbria's simple, everyday style of cooking. Her 56 recipes are spiced with photographs of the food, the countryside, the markets, and the people, with local lore and insider tips on the best Umbria has to offer. An invitation to the heartland of Italy, Umbria is a gourmet feast for the eyes and the palate.

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