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Food writer, cooking teacher, and Milan native Micol Negrin has written the first cookbook to explore the best, most authentic Italian pasta sauce recipes from a regional perspective.   The culinary odyssey begins in northern Italy, where rich sauces are prepared with fresh cream or local cheese: Creamy Fontina Sauce with Crushed Walnuts and White Truffle Oil; Parmigiano Sauce with Fresh Nutmeg; Pine Nut and Marjoram Pesto.   Central Italy is... more...