Description
How does the blue mold get into Gorgonzola? Where did ice cream come from, in the days before refrigerators? What is there to tell about the wine of Piedmont? How are tomato preserves made? How does one recognize a genuine balsamic vinegar? This book takes a look behind the scenes and answers these and many other questions about Italian cuisine.
Review
0 star(s) based on 0 review(s)
