Parma "A Capital of Italian Gastronomy" By Giuliano Bugialli

by Giuliano Bugialli

Giuliano Bugialli's latest book is the very first book printed by Academia Barilla. Parma-designated the culinary capital of the European Union is renowned for its unique ingredients, parmagiano reggiano and proscuitto di Parma.

Giuliano Bugialli presents the food of this legendary city, dishes that have a classic simplicity and full, rich flavors. More than 120 recipes are included-antipasti, a wide array of pasta dishes, main courses based especially on veal and pork of the region, and, of course, the succulent desserts for which the city is famous.

For Parma photographer Andy Ryan has contributed spectacular views of the city-its historic buildings, markets, and the surrounding countryside-as well as finished dishes and ingredients to create a sense of the richness and vitality of the culture and cuisine of this wonderful place.
A luxury hardcover that makes a perfect gift. Retail price $50

Genres: Cookbooks, Cooking

Hardcover

First published January 1, 2005

Reviews

[Michele · Rating 5 out of 5]

I rarely write a review about a book that I don't own, but while vacationing in San Diego recently there was a copy of this cookbook in the hotel room (the author had been part of a culinary event at the hotel), and I spent the better part of an afternoon reading the recipes. I've been longing to go to Parma, in the heart of the Emilia Romagna region of Italy which is considered the gastronomic heart of Italy, and this book just sealed it for me. This is where balsamic vinegar, Parmigiano Reggiano, prosciutto, and much more all come from, and the cookbook presents mouthwatering recipes that are true to the chefs of the region utilizing all of these ingredients. Interspersed with the incredible recipes are tidbits about the region, details about the foods of the area, and glorious photos of the Italian countryside outside of Bologna.

I'm cooking the Parma Style Parpadelle with Duck Sauce for the pasta course for my Valentine's Day dinner this weekend, and can tell I'm going to need to order this book to add it to my shelves.