Il pan'ino veggie

Cookbooks, Food & Wine

Frassica, Alessandro

Cooking Education & Reference

Guido Tommasi Editore-Datanova

•Enjoy the taste of Italy, and Tuscany in particular, conveyed by this colorful book showing simple sandwiches, that are packed with flavor, made with vegetarian and vegan healthy ingredients •Contains 45 recipes The closest Italy comes to fast food, the panini is perfect for anytime dining: at home, for lunch at work or school, as a snack, or picnic fare. Located just steps from the Uffizi Gallery in Florence, Alessandro Frassica's 'Ino is celebrated for its gourmet panini - simple sandwiches that here are elevated to an art form. The choice and combination of ingredients, the quality of the bread, and attention to preparation are the hallmarks of Frassica's panini. Here this charismatic chef selects forty-five of his favorite vegetarian and vegan recipes, fully illustrated in color, and adapted for easy preparation in the home kitchen. Contents: Introduction Recipes by the author Recipes by relevant Italian chefs

Veggie Pan'Ino

Cooking by Ingredient

Arnoldsche Verlagsanstalt

• A real taste of Italy! • Alessandro Frassica's pan'ini features the best of Italian ingredients and raw foods from the best possible producers • A pan'ino is not just a random object - the sandwich finds a complexity of flavors that can thrill in just one bite What could be more simple than a pan'ino? Take some bread and butter, slice it through the middle and fill it. Seen in this way, the sandwich is almost an "anti-cuisine", a nomadic shortcut that allows for speed and little thought. But when Alessandro Frassica thinks about his pan'ino, he considers it in a different way, not as a short-cut, but as an instrument for telling stories, creating layers of tales right there between the bread and its butter. Because even if the sandwich is simple, it is not necessarily so easy to create. Alessandro searches for ingredients, in the raw foods he finds people: producers of pecorino cheese from Benevento, anchovies from Cetara, 'nduja spicy salami from Calabria. Then, he studies the combinations, the consistencies and the temperature, because a pan'ino is not just a random object; savoury must be complemented by sweet; tapenade softens and provides moisture; bread should be warmed but not dried; thus the sandwich becomes a simple way of saying many excellent things; including finding a complexity of flavors that can thrill in just one bite. Contents: Introduction; Classic pan'ini; Vegetarian pan'ini; Fish pan'ini; Ingredients; Bread.

The Pan'ino

Di Marco, Maria Teresa

Main Courses & Side Dishes

Guido Tommasi Editore

* Ninety-four delicious recipes for Italy's answer to fast food* Chef Alessandro Frassica emphasizes the use of fresh ingredients in imaginative combinationsWhat could be more simple than a pan'ino? Take some bread and butter, slice it through the middle and fill it. Seen in this way, the sandwich is almost an "anti-cuisine", a nomadic shortcut that allows for speed and little thought. But when Alessandro Frassica thinks about his pan'ino, he considers it in a different way, not as a shortcut, but as an instrument for telling stories, creating layers of tales right there between the bread and its butter. Because even if the sandwich is simple, it is not necessarily so easy to create. Alessandro searches for ingredients, and in the raw foods he finds people: producers of pecorino cheese from Benevento, anchovies from Cetara, 'nduja spicy salami from Calabria. Then he studies the combinations, the consistencies and the temperature, because a pan'ino is not just a random object; savoury must be complemented by sweet; tapenade softens and provides moisture; bread should be warmed but not dried; thus the sandwich becomes a simple way of saying many excellent things, including finding a complexity of flavours that can thrill in just one bite.

The Pan'Ino

Marco, Maria Teresa

* Enjoy the taste of Italy, and Tuscany in particular, conveyed by this colorful book showing simple sandwiches, that are packed with flavor, made with vegetarian and vegan healthy ingredients* Contains 45 recipesThe closest Italy comes to fast food, the panini is perfect for anytime dining: at home, for lunch at work or school, as a snack, or picnic fare. Located just steps from the Uffizi Gallery in Florence, Alessandro Frassica's 'Ino is celebrated for its gourmet panini -- simple sandwiches that here are elevated to an art form. The choice and combination of ingredients, the quality of the bread, and attention to preparation are the hallmarks of Frassica's panini. Here this charismatic chef selects forty-five of his favorite vegetarian and vegan recipes, fully illustrated in color, and adapted for easy preparation in the home kitchen.

Il pan'ino

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