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Home cooking in our Mediterranean tradition

This book was born from my passion for cooking, from years of study, research and comparison with great masters of local and national food.
I prefer the home kitchen because it is made inside a house, it lives of the family tradition, it loves the simplicity, the daily life, the taste and the value of a healthy diet, without underestimating the attention to waste and economic aspect.

The text includes seven chapters, introduced by some historical notes, which correspond to the topics of the training courses:

  • Oil
  • Bread, pasta, rice
  • Wine
  • Dairy products and cheeses
  • Meat
  • Fish
  • Fruit, vedura, aromatic herbs and spices

I have published:
pubblicazione_oliva

RECIPES WITH EXTRA VIRGIN OLIVE OIL FOR SPRING

RECIPES WITH EXTRA VIRGIN OLIVE OIL FOR THE SUMMER

RECIPES WITH EXTRA VIRGIN OLIVE OIL FOR THE AUTUMN

RECIPES WITH EXTRA VIRGIN OLIVE OIL FOR WINTER

Stamperia Lazise, Verona – Giugno 2003


RICE FROM STARTER TO SWEET FOR THE FOUR SEASONS

Scansione1

Stamperia Lazise, Verona – Marzo 2004


LE RICETTE DE “GLI SPECIALI DI MONETA” dall’anno 2006 e continua

Scansione9ScansioneScansione3 fScansione3Scansione7 fScansione7

pubblicazione_moneta


MEDITERRANEAN CUSINE – JOURNEY INTO MY HOME KITCHEN FLAVORS, RICETTE DELLA CUCINA MEDITERRANEA

mediterranean_cusine mediterranean_cusine_en 

Progetto grafico e cura redazionale: Silvia Bovo e Ilaria Stradiotti per copia&incolla snc, Verona
Stampa CIERRE Grafica (Caselle di Sommacampagna, Verona) – Maggio 2013

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