Foreword / by Count Capnist, President of the Accademia della Cucina Italiana
Development of Italian gastronomy
Recipes. Antipasti ; Soups ; Pasta ; Rice, polenta, and gnocchi ; Fish and seafood ; Poultry and game ; Meat dishes ; Vegetable dishes ; Desserts, cakes and cookies ; Sauces ; Breads and pizzas
The A to Z of ingredients
Italy, land of vines / Bruno Roncarati
