Gino Fabbri (Pasticceria Gino Fabbri)

and fruits reveal that Italian gastronomic culture has always been naturally vegetable-forward

those havens of taste that have helped write the history of Italian cuisine

to meet the Italians who interpret tradition and haute cuisine in the most culinary contaminated nation in Europe

ItaliaSquisita #45 lang-en Gino Fabbri (Pasticceria Gino Fabbri)On the cover the French culinary culture through the eyes of Giuliano Sperandio, from France we then move on to the vision of the "maestro" Niko Romito, to arrive at the river Po Delta with its fish and gastronomic peculiarities and the beaches of the Basque Country, told by the great Italian interpreters who have found their culinary homeland in Spain. But that's not all, to find out more browse the summary. Last Issues Summary Softcover: 120 pages