Le ricette di questo libro hanno tutte almeno un elemento in comune: accompagnano, insaporiscono e arricchiscono i giorni di festa dedicati ai santi. Queste gustose preparazioni, le cui origini sono spesso da ricercare in epoche e luoghi lontani, sopravvivono come testimonianza di usanze radicate nel tempo e come espressione della devozione popolare. Sfogliare Santa pietanza consentirà di soddisfare il palato, che assaporerà piatti di ogni genere e di varia provenienza, ma anche di appagare la curiosità di chi si interroghi sulle ragioni storiche e leggendarie delle tradizioni legate al culto dei santi. I lettori potranno quindi prendere idealmente parte alle "tavole di San Giuseppe", affollate di ricche portate, gustare le pietanze che si legano alla ricorrenza di San Martino, celebrare Santa Lucia assaggiando le aranàne o i lussekatter, dolcetti allo zafferano tipicamente svedesi, scoprire le delizie cucinate per Ognissanti e persino immaginare di addentrarsi nella magia e nel mistero della notte fra il 23 e il 24 giugno, rischiarata dalle fiamme dei "fuochi di San Giovanni" a cui, non serve precisarlo, si uniscono i piaceri della gastronomia.

Santa pietanza. Tradizioni e ricette dei santi e delle loro feste

Religion & Spirituality

Capasso, Lydia

Esposito, Giovanna

Christian Books & Bibles

Guido Tommasi Editore-Datanova

This book is the fruit of a collaboration between Lydia Capasso, food writer and lifelong ice cream lover, and Simone De Feo, passionate expert ice cream maker, who make it possible for anyone to make good ice cream at home. You don't necessarily have to buy a scrumptious ice cream for it to be delicious; ice cream is quick and easy to prepare and can be a perfect ready solution to round off a meal. This book doesn't just talk about ice cream, it also conveys the essence of family and memories, especially those linked to childhood. Quality of the ingredients is one of the most important aspects of preparation; by using only excellent seasonal and local ingredients, ice cream becomes a narrator for its local area and has the power to tell entire stories on your palate. Devotion to tradition is the solid basis for creativity and a taste for innovation; this is the authors' philosophy. As a result, their ice cream is digestible, not too sweet, balanced in the mouth and able to leave the palate clean, as the highest Italian artisan tradition dictates. AUTHORS: Simone De Feo manages the Cremeria Capolinea ice cream parlour in Reggio Emilia (Italy). Awarded three cones in the Italian Gambero Rosso Ice Cream Parlour Guide, and top of the 2016 best Italian Ice Cream Parlours, he offers expert advice in the world of food and wine. Lydia Capasso was born in Naples, lives in Milan and is madly in love with both cities. She is a restaurateur with a penchant for eating, cooking and recounting culinary tales. She writes for the main Italian newspaper Corriere della Sera and for many food magazines. SELLING POINTS: * The best book about making great ice cream at home, using amateur equipment, and showing you how quickly and easily you can prepare a perfect ready solution to round off a meal * Two Italian authors are a real warranty of success 105 colour images

The Book of Ice Cream

Cookbooks, Food & Wine

De Feo, Simone

Kitchen Appliances

Guido Tommasi Editore

* The best book about making great ice cream at home, using amateur equipment, and showing you how quickly and easily you can prepare a perfect ready solution to round off a meal* Two Italian authors are a real warranty of successThis book is the fruit of a collaboration between Lydia Capasso, food writer and lifelong ice cream lover, and Simone De Feo, passionate expert ice cream maker, who make it possible for anyone to make good ice cream at home. You don't necessarily have to buy a scrumptious ice cream for it to be delicious; ice cream is quick and easy to prepare and can be a perfect ready solution to round off a meal. This book doesn't just talk about ice cream, it also conveys the essence of family and memories, especially those linked to childhood. Quality of the ingredients is one of the most important aspects of preparation; by using only excellent seasonal and local ingredients, ice cream becomes a narrator for its local area and has the power to tell entire stories on your palate. Devotion to tradition is the solid basis for creativity and a taste for innovation; this is the authors' philosophy. As a result, their ice cream is digestible, not too sweet, balanced in the mouth and able to leave the palate clean, as the highest Italian artisan tradition dictates.

Feo, Simone De

Cooking by Ingredient

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