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Parmigiano Reggiano - 50 traditional recipes for Italy's Big Cheese. This wedge-shaped cookbook traces this amazing cheese from its origins in 11th-century Parma to the founding of a consortium to ensure quality in 1934. Beloved by Boccaccio, Moliere, and Alexandre Dumas, this "king of cheeses" has starred in simple peasant dishes as well as elegant fare fit for, if not a king, then at least an Emperor - in this case, one named Bonaparte. Rich in nutrients, it is packed with protein, minerals and vitamins and it is especially suitable for children, athletes, and the elderly.