SouthTyrol’s ancient farming traditions are reflected in the local cuisine along with adopted classical Italian dishes,making it appealing and interesting.
- 33 traditional SouthTyrolean recipes such as speck dumplings, cheese dumplings, SouthTyrolean ravioli, wine soup, roast lamb and savoury deep fried parcels…
- Every recipe with fantastic photography
- Desserts such as the world famous apple strudel, apricot dumplings, apple rings, sweet yeast buns, deep Oied parcels…
- New recipes such as crispy rye bread pasta with grey cheese, trout fillets on Mediterranean vegetables
- Carpaccio, Lasagne alla Bolognese, Ossobuco alla Milanese or Tiramisu from Italy
- Mediterranean influence in the SouthTyrolean cuisine
- All about products such as speck, crispy rye bread, grey cheese…
- Törggelen with new wine (Suser) and chestnuts – an ancient SouthTyrolean tradition
- Easy to follow recipes, even for beginners
- Many tips and tricks from the professionals
- Step-by-step pictorial guidance
Erscheinungsdatum: 01.11.2010
ISBN: 978-88-8266-712-2
Seiten: 88
Buch flexibler Einband (Paperback)
Sprache: English
Format: 150 x 175 mm
Gewicht: 210 g
Auflage: 1
Preis: 9,90 Euro