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The New Cucina Italiana



This book covers thirty-two chefs and restaurateurs who are reinterpreting the greatest hits of Italian dining: from trattorias to fine dining, from aperitivo to pizzerias.

Laura Lazzaroni takes her readers on a visual north-to-south tour of this new cucina italiana, stopping at restaurants, inns, farms, and pop-ups all across the country, showing in stories and recipes the multitude of approaches, influences, and ingredients that compose this movement, which is paving the way for the country s gastronomic rebirth.

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