 |
The culinary treasures of Emilia Romagna Edited by: Donatella Luccarini
e Giancarlo Roversi Year: 1998 |
|
|
 |
|
Parma ham, "Culatello di Zibello" (another ham speciality), balsamic vinegar from Modena, tortellini from Bologna.and so on, in an almost endless list. If we were to continue we could mention many more marvels for the palate, for Emilia Romagna is the most famous gastronomical region in Italy. And its fame is not limited to Italy, but is renowned all over the world. So there must be a reason, and thanks to detailed and appetising Photographs: , this book reveals all.
|
|
|
|
click on the images to enlarge them:
 21 kb |
 18 kb |
 30 kb |
 24 kb |
 28 kb |
 19 kb |
