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Food and Cooking of Rome and Naples, Hardback Book


This new book captures the essence of central Italian food and cooking, with a fascinating introduction to the diverse landscapes, climates, histories and cuisines of Lazio, Campania, Abruzzo, Molise and Sardinia.

An in-depth guide to the traditional local ingredients of the area follows and includes pasta, artichokes and tomatoes; cheeses, such as Mozzarella, Pecorino and Scamorza; and local delicacies, such as milk-fed lamb and saffron. The recipe section contains 65 delicious dishes, and includes classics, such as Pizza Napoletana, Pasta Carbonara and Chicken Cacciatora, as well as lesser-known regional specialites like Sardinian Saffron Risotto, Scamorza Crostini and Caprese Cake. With 370 photographs and a variety of cook's tips and variations, this book is perfect for anyone who wants to cook the world-famous dishes of Rome and Naples, and explore the cuisine of their surrounding regions.


  • Format: Hardback
  • Pages: 128 pages, over 370 colour photographs
  • Publisher: Anness Publishing
  • Publication Date:
  • Category: National & regional cuisine
  • ISBN: 9781903141885



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