Title : BUONO COME IL PANE
Maker of product: Sergio Gatteschi
Format: 11,8 x 15,8
n° pages: 64
This little book shows how lifestyles can be improved in practise by economising on precious products like bread by simply enjoying them, in our case investing in centuries-old traditions and precious innovations. It is indeed a collection of advice and recipes on how to reuse leftover bread, obtaining food and enjoyment: a stratagem that is good for the body, the soul … and the family budget, too. The recipes come from culinary traditions and innovations known to the author; many have already been codified in numerous, famed cookbooks (in the precious volumes by Pellegrino Artusi, Leo Codacci and Paolo Petroni, in particular); others come from the author’s friends or relatives, while others still have been experimented and revisited by the author himself. The long list contains the Tuscan classics such as crostini made of chicken liver and beef spleen; ribollita, panzanella and onion soup, which join preparations that have by now become a national heritage such as bruschetta or mozzarella in carrozza, and regional specialties like canederli, pancotto from Pavia and turta de papina of Lombard origin.