Author(s): PACI PAOLO
There is no better method for understanding the history, the economy, and the character of the people, than to enter into the kitchens of the local restaurants or into home pantries: here we will find the true distinctive spirit of the place, but above all we will understand that flavours, like the winds, also travel, beyond all boundaries, following armies and merchants, to blend and renew themselves. Here we have, in a single volume, 130 different recipes arranged by continents: each represents the best of its originating country. From pizza to kangaroo filets, these pages invite you to your savour aromas, taste flavours, and conjure visions of the most exotic spices and unexpected combinations. All along we recount anecdotes and curiosities about the ingredients and forms of preparation. And naturally, there are detailed recipes, so you can transport a little of these faraway lands right into your own kitchen.
Paolo Paci has been a professional journalist since 1991. He has reported from all over the world and published a dozen books, from sporting manuals to tourist guides, photography books, and travel memoirs. Roberto Mottadelli is an art critic and loves animals, traveling, good wine and, above all, good food. From a very early age, he was interested in the different aspects of culinary art.