What sets the northern and central regions of Italy apart from the cucina povera style of the south is its staple ingredients. From polenta, rice, pasta, game and seafood, to the use of butter, cream and alpine cheeses, the Northern and central regions are much richer in terms of the ingredients they use. The result is an outstanding final flavour.
Carmela’s passion for Italian food and drink culture is at the forefront of every recipe she creates. The recipes in her latest book include:
– Tomino cheese wrapped with basil and slices of speck
– Veal Milanese, classic osso bucco served with a delicate, saffron-infused risotto
– Cappellacci stuffed with rabbit, pork and veal
– Fontina fondue
– Roman oxtail stew
Whether an indulgent Friday night dinner or a quick weekday meal, the recipes in this book will please the whole family.