URSULA FERRIGNO

Un homenaje a los frutos más valiosos de la cocina. Las limas y los limones realzan el sabor de cualquier comida, desde los platos más simples y frescos hasta los más complejos y condimentados.

Esta selección de 125 recetas incluye antipasti (entrantes), pastas y risottos, pizzas y panes, magníficos platos de pescado, aves y carne, postres y dulces. Se ofrecen útiles consejos sobre elementos indispensables de la despensa italiana y se incluyen alimentos de especial interés como los panini, salsas rápidas de pasta y deliciosos quesos italianos.

Discover a captivating region in Northern Italy which offers the most delicious food through 75 authentic recipes cooked with care and attention using the best ingredients Ursula transports you to magical Venice with authentic mouthwatering recipes Gennaro Contaldo Elegant cooking from an elegant writer on cooking in the Veneto with beautiful produce A joy Jeremy Lee Discover the captivating Veneto region in Northern Italy offering the most delicious food with over 75 authentic recipes cooked with care and attention using the best ingredients Be transported to a table in Venice through evocative recipes such as Radicchio Rose di Treviso Spicy Polenta Lasagne Risotto ai Frutti di Mare and traditional Venetian Tiramisu Fascinating essays are also included to provide background to the history of the region plus a deep dive into the famous produce including a study of the wines produced there The Veneto is a northern Italian region lying between the base of the Alps and the Adriatic to the south It has rich soil a good climate and as a result produces rice wonderful vegetables wild and domestic animals and much dairy produce The Veneto also forms part of the polenta bean and rice belt of Italy and risotti pulses and a beautiful white polen

Over 75 delicious recipes and tips on how to season and cook with the finest oils and vinegars Just as with any ingredient the flavors in oils and vinegars must complement the foods they are paired with in order to bring out their subtleties In this sublime recipe collection for the oil and vinegar aficionado you ll discover which types and flavors to use to make classic appetizers like Beef Carpaccio with Gorgonzola and Walnuts refreshing salads such as Dama Bianca and exceptional pasta dishes like Orecchiette with Chickpeas You ll learn how to make delicate refined fish dishes such as Poached Turbot with Watercress Oil and aromatic meat dishes including Pork Roast Braised with Milk and Fresh Herbs You ll also be able to put your baking skills to the test with Potato and Gorgonzola Focaccia before tucking into one of the sublime desserts including an incomparable Olive Oil Ice Cream Finally you ll discover the secrets of divine dressings magnificent marinades and classic cocktails which you could always make with your wonderful new homemade vinegar

Over 75 delicious recipes and tips on how to season and cook with the finest oils and vinegars.Just as with any ingredient, the flavours in oils and vinegars must complement the foods they are paired with in order to bring out their subtleties. In this sublime recipe collection for the oil and vinegar aficionado youll discover which types (and flavours) to use to make classic appetizers like Beef Carpaccio with Gorgonzola and Walnuts, refreshing salads, such as Dama Bianca, and exceptional pasta dishes, like Orecchiette with Chickpeas. Youll learn how to make delicate, refined fish dishes, such as Poached Turbot with Watercress Oil and aromatic meat dishes, including Pork Roast Braised with Milk and Fresh Herbs. Youll also be able to put your baking skills to the test with Potato and Gorgonzola Focaccia before tucking into one of the sublime desserts, including an incomparable Olive Oil Ice Cream. Finally, youll discover the secrets of divine dressings, magnificent marinades and classic cocktails, which you could always make with your wonderful new homemade vinegar.

Discover a sparkling region in Southern Italy which offers the most tantalizing food, through 75 authentic recipes, cooked with care and attention using the best ingredients.Italian food reflects culture. In Italy cooking is the product of geography, history, and religion. Italian cooking is really a patchwork of local and regional cuisines, all fiercely claiming to be the best in the country. Ursula Ferrignos own family come from the south of Italy, and just south of Naples is the Amalfi Coast. It is widely considered to be one of Italys most magical locations: breath-taking (literally) winding cliff-top roads, pastel-coloured houses tumbling down towards the sea, flower-framed terraces and trees heavy with the worlds most coveted lemons at every turn. Discover the delicious food the region has to offer. Vegetable dishes take centre stage and both meat and fish are eaten and often combined. In this seductive book youll find 75 recipes to enjoy, from simple antipasti and ministre (soups) to pane (bread) and pizza, risotto, pollame and carne (fish and meat), and the all-important contorni (vegetable), alongside essays on the food culture and traditions of the area and beautiful scenic photography.

Ursula transports you to magical Venice with authentic, mouthwatering recipes.Gennaro ContaldoElegant cooking from an elegant writer on cooking in the Veneto with beautiful produce. A joy.Jeremy LeeDiscover the captivating Veneto region in Northern Italy offering the most delicious food with over75 authentic recipes, cooked with care and attention using the best ingredients.Be transported to a table in Venice through evocative recipes such as Radicchio Rose di Treviso, Spicy Polenta Lasagne, Risotto ai Frutti di Mare and traditional Venetian Tiramisu.Fascinating essays are also included to provide background to the history of the region, plus a deep dive into the famous produce, including a study of the wines produced there.The Veneto is a northern Italian region, lying between the base of the Alps and the Adriatic to the south. It has rich soil, a good climate, and as a result, produces rice, wonderful vegetables, wild and domestic animals, and much dairy produce. The Veneto also forms part of the polenta, bean and rice belt of Italy, andrisotti,pulses and a beautiful white polenta are more prevalent than pasta. There are manypasticcerie,and shops sellinggelatior ice cream. Dont forget about the wonderful VenetianProsecco(the grapes are grown in Treviso), andgrappa,which comes from Vicenza. There is so much to discover and enjoy!

Discover the unique fusion of flavours that Sicilian food has to offer and bring some Mediterranean sunshine into your own kitchen.Sicily is a beguiling place and its prominent position has led to repeated conquests over the centuries, which has left an extraordinary cultural legacy and a reputation as the melting pot of the Mediterranean. The islands unique food is bright, earthy and suffused with the intensity of the Sicilian sun. Juicy tomatoes, the islands own fragrant olive oil, wild fennel and citrus fruits are all staple ingredients. Here youll discover authentic recipes for the best food Sicily has to offer including antipasti, vibrant salads, light soups and pasta dishes. Delicious meat and fish recipes feature Sarde a Beccaficco (stuffed sardines), and Abbacchio alla Cacciatovia (pan-fried Spring lamb with herb and anchovy sauce). Sicilians notoriously have a sweet tooth and are among the best dessert-makers in Italy. Indulge in Pistachio Gelato, Cannoli (pastry tubes filled with sweetened ricotta) and possibly Sicilys most famous export, Cassata.

Discover 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.Praise for Ursulas previous book Cucina del Veneto: Ursula transports you to magical Venice with authentic, mouthwatering recipes. Gennaro ContaldoElegant cooking from an elegant writer on cooking in the Veneto with beautiful produce. A joy. Jeremy LeeEmilia-Romagna, one of the largest Italian regions, lies between the Adriatic Sea to the east, the River Po to the north and the Apennine chain of mountains to the south. Between the Po and the mountains, with its flood-plain-enhanced soil, is what is known as the food valley, where a unique microclimate means that an abundance of foods can be produced. There are countless individual local food products which have IGP and DOP (protected) status, more than anywhere else in Italy.These include soft wheat for the famous pasta types of the region; acorns and chestnuts to feed the pigs which produce the countless salumi (prosciutto di Parma, culatello, mortadella etc); grape vines which are used not just in the many wines of the area, but in the world-renowned balsamic vinegar of Modena; and cows which produce the milk for the regions cheeses, particularly parmigiano reggiano, Parmesan.

Over 70 irresistible RECIPES for ITALIAN DESSERTS, cakes, tarts, pastries, gelato and more!CREAMY and INDULGENT, to LIGHT and REFRESHING, the authentic Italian recipes in this book CATER TO ALL TASTES.BESTSELLING author URSULA FERRIGNO imparts her knowledge of the sweet side of Italian cuisine through her passion for Italian food.Picture the scene youre sitting in a delightful trattoria on the Amalfi coast on a warm summers evening after a day by the sea, enjoying a small slice of the melt-in-the-mouth torta that the waitress recommended. You walk back through the cobbled streets back to your hotel and spot a gelataria and cant walk past without enjoying a scoop of the most delicious pistachio gelato youve ever experienced. Dolci Italiano holds the secret to bringing that feeling into your own kitchen with this unmissable collection of the best Italian desserts. Recipes range from classics such as Lemon & Pistachio Torta, Cannoli (small filled pastry shells), and Sweet Ricotta Bread, to the more adventurous Bomboloni (small doughnuts), Pizza Dolce and Zabaglione Ice Cream. From ending the meal at a large family gathering, to a special bake for a festival or celebration or making some small treats to take when visiting friends, theres a dessert for every occasion.

Esta obra combina deliciosas recetas y técnicas básicas. Cada fase del proceso de elaboración esta claramente explicado. Además encontrarás muchos trucos para solucionar problemas y consejos sobre los ingredientes más adecuados. En definitiva, todo lo que hay que saber para hacer pan tradicional en casa.