<p>Slow Food is sweeping the nation, at a snail’s pace. This international organization was started in Italy by people who perceive McDonald’s as the symbol of a society that is overshooting its own limits. The greatest loss of all is the pleasure of eating foods that are made without the restrictions of time. Many of the cheeses portrayed in this delightful book—stracciata, giuncata, formaggio di fossa, formaggetta della valle Argentina—are not household names and they probably never will be. They’re a few of the 201 traditional Italian farmhouse cheeses lovingly described in this new book from Slow Food International as a "contribution to the conservation of a vast heritage of local products, born of Italy’s extraordinarily varied landscapes, natural environments, dairy breeds, and cheesemaking techniques."</p>

Italian Cheese: A Guide to Their Discovery And Appreciation (Revised and Expanded, 2005)

Rubino, Roberto

Piero Sardo

Angelo Surrusca

Cookbooks, Food & Wine

Slow Food Editore

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Books by Rubino, Roberto

See the best price to sell, buy, or rent books by Rubino, Roberto. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Italian Cheese: A Guide to Their Discovery And Appreciation (Revised and Expanded, 2005)