The twelfth volume of the Food Culture Library, delivered to Academicians during the ecumenical dinner, is now in bookshops.
The handsome tome, published by Bolis, is the fruit of invaluable efforts by the Regional Study Centre, and it champions the preparation of meats - roasted, stewed or boiled with garden vegetables - to transform them into unforgettable dishes whose fragrance reminds us of home.
The volume presents over 130 regional recipes chosen among the most typical and flavoursome. Not only recipes, however: by reading in depth, we can discover preparations that narrate the stories of families, festivals and everyday life.
28/10/2025