Publisher's Synopsis
The author profiles Italians who continue to follow traditional methods of raising and refining foods despite the regulations favouring mass production which have lowered culinary standards across Europe.;Join the author on his quests, from the edge of the Alps to the far reaches of Sicily, tracking white truffles in Piedmont with a "trifolau" and his dogs, tasting true balsamic vinegar more esteemed than aged wine in Emilia, visiting a family "pastificio" in a vain attempt to witness the ritual of pasta being shaped and cut, and cultivating olives on a Tuscan hillside for his own oil. Topics include such familiar foods as pizza napoletana, Parmigiano-Reggiano cheese, and espresso, as well as rare culatello, a pork speciality more prized than proscuitto.;Suggestions for buying, storing and serving the foods are provided along with recommended restaurants and shops in Italy that offer them at their best.
