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...