Meat Culture in Tuscany - Non Serviamo Fiorentine Ben Cotte

Meat Culture in Tuscany - Non Serviamo Fiorentine Ben CotteA deep and passionate journey into the world of Tuscany meat. Chef Stefano Bencist Falorni invites readers on a voyage into Tuscany's kitchens, home to a surprising variety of healthy and delicious meats. For centuries Tuscany has become a synonym for fine art and good living. Stefano's recipes are an authentic reflection of the Tuscany cuisine (Authentic Meat Culture) that is rooted in the Tuscan way of life. His passion for pork, beef, veal and lamb

A deep and passionate journey into the world of Tuscany meat. Chef Stefano Bencistà Falorni invites readers on a voyage into Tuscany's kitchens, home to a surprising variety of healthy and delicious meats.

For centuries Tuscany has become a synonym for fine art and good living. Stefano's recipes are an authentic reflection of the Tuscany cuisine (Authentic Meat Culture) that is rooted in the Tuscan way of life.

His passion for pork, beef, veal and lamb is guided through his lifelong experience in traditional and modern Tuscan cooking styles, enriched with current nutritional knowledge.

It is impossible to pin down which Tuscan region has the most distinctive cuisine, but there are some unique features found across all Italian regions: primarily dishes that cull from the vast resources of animal husbandry in each region.

Stefano explores more than meat made into classic dishes such as Bistecca Alla Fiorentina, Prosciutto di Parma, Pasta e Fagioli and much more. With these 40 recipes by Stefano Bencistà Falorni, you are sure to love this book.

Author: Guido Cozzi
Translator: Richard Sadleir
Illustrator: Monica Parussolo

Language: English
Format: Hardback, 16.5x24 cm, 240 pages
ISBN 978-88-31403-07-8 (English Edition)