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Flavors of Italy:
Emilia Romagna

By Rosalba Gioffrè

Flavors of Italy  
The city of Bologna is famous for its superb cuisine. Perhaps less well known is the fact that it lies at the heart of Emilia Romagna, a region celebrated both in Italy and abroad for the range and quality of its culinary delights. From the Adriatic coast of Ravenna and Forlì to the inland plains and river vallleys of Parma, Piacenza, and Modena, Emila Romagna is richly blessed with prime produce and ingenious cooks.

From Parma's Parmesan cheese and Prosciutto ham, to Ferrara's cherries and salama, to the meat sauces and pasta of Bologna, here are more than 60 traditional recipes, from antipasti to dolci, that will warm your kitchen and offer insights into the history and culture of this region's world-famous delicacies.

About the Author

Rosalba Gioffrè grew up in Calabria in southern Italy. Passionate about cooking from an early age, she studied at the Cordon Bleu school in Florence and fell in love with the cuisine of Emilia-Romagna. Rosalba now lives near Florence and divides her time between set designing and writing cook books. Her most recent title, Dolci e Frutta! (Italian Cakes and Dessets), has just been published in Italy and Australia.

Marco Lanza is a professional food and fashion photographer whose work is published in magazines throughout the world. He has published twelve cook books, two of which have been translated into ten languages. Marco travels continually, but while in Italy he works from his studio in the beautiful Santo Spirito quarter of old Florence.

Buy the Book!

 

Flavors of Italy: Emilia Romagna
By Rosalba Gioffrè
Time Life Books, 1999
Hardback, $16.95
Color photos throughout
ISBN: 0-7370-0013-9
Information provided by the publisher.

 

Flavors of Italy: Emilia Romagna

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This page created October 2000


 


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