Anna Gosetti della Salda - Le ricette regionali italiane - 1988

“Le Ricette Regionali Italiane”, the famous book by Anna Gosetti della Salda, together with Pellegrino Artusi’s La Arte di Mangiare Bene, this volume represents a milestone of Italian gastronomic culture. 1967, year of the first edition, this is the NINTH EDITION Casa Editrice SOLARES Printed by L.V.G. s.r.l. AZZATE (VA) - PAPER: Cartiere Fedrigoni in JUNE 1988 This work retraces the Italian regions under the banner of taste and tradition, and it has become the reference model for later cookbooks. The recipes, moreover, have all been tested, following a methodology that the author had already formalized under the guidance of the magazine “La Cucina Italiana”, of which Anna Gosetti della Salda was director from 1952 to 1981. It is a cult book, from the numbers: 1206 pages, 2174 recipes, divided by region. The recipes, which are accompanied by the author’s notes and black-and-white drawings, are the result, as Ada Gosetti herself explains in the introduction, of a double gastronomic tour of the peninsula: “A work of as much as four years: twice the gastronomic tour through Italy. All this to perfect this collection of regional recipes, drawing on sources that are precise and reliable. Kilometer by kilometer, even the most traditional recipe can vary, because every family prepares it in its own way and naturally everyone considers their own preparation valid. A search therefore not only for recipes, but for the people who would be faithful and recognized custodians of them, ensuring me the possibility of reproducing absolutely authentic and original gastronomic experiences. Dishes that correspond to a climate, a custom, which sometimes cannot even be conceived beyond the geographical limits of their consumption, but which are often unrepeatable.” Includes: full-page black-and-white maps of the Italian regions, brief description of the traditions and presentation of its gastronomy. The recipes are divided into “Antipasti e Salse” - “Minestre” - “Pesci” - “Verdure” - “Piatti di Mezzo” - “Formaggi” - “Dolci”. At the end there are extremely useful indices: a first one divided by region with the RECIPES and the list of the region’s WINES a second with the BASE RECIPES a third ANALYTICAL INDEX that lists VARIOUS FOODS TO PRESERVE and LONG-TERM STORAGE OF SWEETS …… more complete than this….. In perfect condition both the volume and the case. As new: no marks, erasures, stains, adhesive tape, tears, scratches, abrasions, foxing - dimensions 25 x 18 x 6 - number of pages 1206 An interesting discovery on Instagram on the alfredo magazine profile FERRAN ADRIÀ, chef famous for El Bulli/Cala Montjoi, Costa Brava/Spain (3 Michelin stars and five times best restaurant in the world) is studying a book on Italian cuisine - THIS - see photo - https://www.instagram.com/explore/tags/elbulli/

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