The Roman empire was famous for its network of roads. By following the path of these thoroughfares, SPQR explores Italy's contemporary local cuisines and artisanal wines. Roads such as the Via Aemilia provide inspiration for chef Matthew Accarrino's Chestnut Pasta with Broccoli di Cicco, Burnt Orange Sauce, and Pork Jowl, while the Via Salaria influences his inventive Fluke Crudo with Sausage-Stuffed Olives. Along each route, Shelly Lindgren reveals the most interesting Italian wines, highlighting overlooked and little-known grapes and producers. Brimming with both discovery and tradition, SPQR delivers the best of modern Italian food rooted in the regions, flavors, and history of Italy.
Publisher: Random House USA Inc
Number of pages: 304
Weight: 1298 g
Dimensions: 262 x 230 x 30 mm
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