Edited by Maryton Guidicelli and Luigi Bosia
St. George’s Editions, Muzzano – 1998
Regional cuisine has not always existed as we see it today. It has transformed over the centuries evolving and changing profoundly but retaining certain principles and characteristics that have been passed down from generation to generation….
There can be no regional cuisine without commodities: the country’s resources, which deserve the greatest respect. It is they who make the value of regional cuisine and gastronomy….
